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    Sage

    Mike McCartney
    Fri Nov 04, 2011 10:18 pm
    Food.com Groupie
    Hey all.

    It is going to freeze tonight or tomorrow night. I think that I need to cut my sage, and bring it in. Being new to this, what should I do with it? Dehydrate, freeze, or use up quickly. Of course, any recipes that use fresh sage would also be welcome. This is the first year that I have grown sage (a good friend gave it to me), and I want to make the most of it. Any thoughts would be great. Thanks again for the help.

    Mike
    Peter Bergerson
    Sat Nov 05, 2011 3:15 am
    Food.com Groupie
    I would do some of each. Dry some, put some in the freezer, and save a little in the fridge for using fresh.

    If you get this reply in time, sage easily survives moderate freezes down to about 20 degrees without leaf damage, so you don't have to cut it all before a frost.
    duonyte
    Sun Nov 06, 2011 10:26 pm
    Forum Host
    It depends on the year, but most years my sage is good at least until Thanksgiving. It is resilient. Mine grows in a tub, comes back each year.

    Here are some recipes that use fresh sage, http://www.food.com/recipe-finder/all?foodido=8220,7813,15301

    I was surprised to see so many, need to explore this myself.
    misschievous
    Sun Nov 13, 2011 12:41 pm
    Newbie "Fry Cook" Poster
    Hi Mike,

    Sage would be good with lamb meat baked in the oven!
    Chef Shadows
    Sat Jun 02, 2012 2:41 pm
    Food.com Groupie
    We had a sage plant that was 27 years old when it died 3 years ago. It has always been outdoors. It started it's life near Balt. MD. and moved with us to south central PA. It has endured temps to below zero and highs in the low 100's. We mulched it heavily with hardwood leaves in the early winter.It as provided us with much dried sage and fresh sage. My wife has been known to go out in mid winter to take a snip for cooking. We have now replaced it with a new plant that is on year two.
    We live in zone 6-7.
    Amberngriffinco
    Thu Jul 12, 2012 2:18 am
    Food.com Groupie
    Chef Shadows wrote:
    We had a sage plant that was 27 years old when it died 3 years ago. It has always been outdoors. It started it's life near Balt. MD. and moved with us to south central PA. It has endured temps to below zero and highs in the low 100's. We mulched it heavily with hardwood leaves in the early winter.It as provided us with much dried sage and fresh sage. My wife has been known to go out in mid winter to take a snip for cooking. We have now replaced it with a new plant that is on year two.
    We live in zone 6-7.



    Interesting!

    I planted Sage last year and she came back again this year. . She is ENORMOUS, I mean, I love sage, for butter to push under poultry skin, but this is crazy! She's as huge as my enormous rhubarb plants!

    lol
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