Thursday, August 11, 2011

Herb of the Week


Sage is an evergreen perennial with grayish green hairy leaves.  It prefers warm sunny locations but not extreme heat. While not being fussy about the soil it is in, it does better in well drained soil. Sage is a great candidate for container planting--just remember it needs full sun!  Prune plants after blooming to keep it in shape and keep it from getting too woody.

Sage is a wonderful addition to poultry and meats with its earthy flavor and is a favorite in stuffings!

here is a great recipe using sage: 

Bacon and Sage Mashed Potatoes

  • Prep Time: 20 mins
  • Total Time: 35 mins
  • Servings: 8
    • 5 large yukon gold potatoes or 5 large russet potatoes, peeled and cut into 1-inch pieces
    • 2 (14 1/2 ounce) cans chicken broth
    • 3 tablespoons butter
    • 2 1/2 cups shredded smoked gouda cheese
    • 4 slices bacon, fried until crisp ( but not black)
    • 2 tablespoons finely chopped fresh sage


  1. Place the potatoes and enough broth to barely cover them in a large saucepan and bring to a boil.
  2. Cover, reduce the heat to medium-low and simmer just until tender, about 10 to 15 minutes.
  3. Drain the potatoes, reserving the cooking liquid.
  4. Return the potatoes and 1 cup of the cooking liquid to the saucepan and, using a potato masher or the back of a wooden spoon, mash until smooth. Add the butter and gouda and stir until incorporated and melted; do not overmix.
  5. If necessary, add more broth to attain the desired consistency.
  6. Stir in the bacon, sage and salt and pepper to taste.
  7. Serve immediately.

Have a great day!

1 comment:

  1. This sounds really yummy! I like sage. I have some drying right now.