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Sage

Salvia

 

Sage grows well in full sun and well drained soil. It can grow from 18" to 50" tall depending on the variety. It is commonly used as a culinary herb but also has ornamental qualities.

 

*Garden Cuisine Sage Includes: Berggarten, Common, Diviners, Fruit, Golden, Honey Lemon, Pineapple, Purple, Tricolor.

Recipes

Grilled Corn and Sage

 

55 minutes

 

Ingredients:

2 ears of corn

1 tsp. finely chopped garlic

3 cups water

1 cup cornmeal

1-1/2 tbsp. chopped fresh sage leaves

1/2 cup grated Parmesan cheese

3 tbsp. olive oil

1/2 yellow onion, diced

2 cups milk

salt & pepper to taste

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Directions:
Grill corn in the husks, or roast in the oven; cut kernels from the cob. In a heavy 4 quart sauce pan heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent. Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly . Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer another 15 minutes. When cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

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Submitted by: Tilly

 

Tarragon-Cherry Cheesecake Muffins

 

55 minutes

 

Ingredients:

Filling:

6oz cream cheese

1 tbsp. minced tarragon leaves

3 tbsp. granulated sugar

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Muffins:

2 cups all-purpose flour

1/2 tsp salt

1-1/4 tsp. baking powder

1/2 cup unsalted butter, softened

1-1/4 cups granulated sugar

4 eggs

1 tsp. vanilla extract

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Directions:
Preheat oven to 375F. Grease top of muffin tin and place paper or foil muffin cup liners in muffin cups. Make filling: in a medium bowl, beat cream cheese on high speed until smooth. Beat in tarragon leaves and sugar until smooth. Set aside. Make muffins: in a medium bowl, thoroughly whisk together flour, salt, and baking powder. In a large bowl beat butter and sugar together on high speed until light a fluffy. Beat in eggs 1 at a time, beating well after each addition. Beat in vanilla. With a mixer on low speed, beat in flour mixture until barely blended. Divide half the batter among muffin cups. Divide filling evenly among cups, then the cherries. Divide remaining batter among cups, spreading gently to cover the cherries. Bake muffins for 25-30 minutes, until tops are golden and firm in the center. Cool pan on a wire rack for about 10 minutes; remove muffins to rack to cool completely. Store in an airtight container.

 

Submitted by: Tilly

 

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