 Since
sage grows well on very poor soil it has contributed to the holding of
the soil on the slope of the front lawn. This sage pictured has already
bloomed with the seed pod seen here. The flower of the sage plant is
very attractive with a purple lavender color. It is planted across the
hill side here to work for holding the soil. It is a perennial and comes
back every year without having to replant.
In the garden a row of it planted wards
off cabbage moths and the carrot fly. It also attracts bees which the
gardener loves. If it is planted close to the house, it sends flies
away.
The Native American used sage in their
sweat lodge. If one takes the strong tea of sage leaves and rubs it on
the skin before a hot bath it acts to exfoliate the skin. The natives
also used it to sprinkle on their fur robes to clean them. Today even,
dance regalia is stored with this herb and others.
The young leaves can be used fresh in
salads. Sage can be used in fritters, omelets, soups, yeast bread and
rolls, sausages and meat pies. They are also cooked with liver, beef,
pork, veal, fish, lamb, poultry, duck, goose, artichokes, tomatoes,
asparagus, brussels sprouts, cabbage, oranges, lemons, garlic, cheese,
lentil and shell beans.
Sage and onions do not grow well
together. However, if planted with strawberries, tomatoes, cabbage and
marjoram it stimulates the growth of these plants.
The following is a recipe using sage:
Roast Chicken with Sausage-Apple
Stuffing
A holidays treat. Served with glazed
Brussels sprouts and chestnuts and candied sweet potatoes.
½ cup (1stick) plus 2 tablespoons butter
or margarine
½ teaspoon dried thyme
½ teaspoon sage
½ teaspoon dried rosemary, crumbled
½ teaspoon salt
½ teaspoon freshly ground pepper
1 cup chopped scallions
1 pound season bulk pork sausage
1 egg, beaten
2 cups cubed stale bread
2 tart apples, peeled, cored, and cut in ½ -inch cubes
1 roasting chicken, about 6 pounds
1. Melt 1 stick butter in small
saucepan. Add thyme, sage, rosemary, salt, and pepper; set herb butter
aside
2. Preheat oven to 350 degrees. In a
large frying pan, melt remaining 2 Tablespoons butter over medium heat.
Add scallions and cook until wilted, 1 to 2 minutes. Scrape butter and
scallions into a large bowl, set aside. Add sausage to pan and cook,
stirring to crumble, until brown, about 10 minutes. Remove sausage with
slotted spoon and add to scallions.
3. Add egg, bread cubes, and apples; mix
well. Loosely stuff chicken cavity; tie legs together. Place remaining
stuffing in a small buttered baking dish.
4. Place chicken, breast side up in a
large roasting pan. Brush with herb butter and roast 2 to 21/2 hours,
until tender, basting every 30 minutes. Bake extra stuffing during last
30 minutes of roasting. |
