Sage, as its common name suggests, was considered the herb of wisdom in ancient times and was believed to bestow immortality.
Sage has been used for centuries in medicinal preparations for various ailments and, although these days it tends to be used more frequently in the kitchen, recent studies have shown that a glass of sage tea every day can help reduce menopausal symptoms.
Whether used as a medicinal or culinary herb, growing sage takes very little effort, and sage is a perfect addition to an herb garden. The variegated-leaf varieties will brighten up your garden even more.
Grow some at home and put it to work in the kitchen 🙂
Sage and onion stuffing has been available in boxed form for many years, but it’s extra-tasty if homemade from scratch.
4 medium-sized onions
10 sage leaves
5oz (150g) breadcrumbs
2oz (50g) softened butter
1 egg yolk
salt and pepper
1. Peel onions. Make sure they are crisp and have no damaged or soft parts. Put them in a pan and cover with water. Bring to a boil and then reduce the heat and simmer for about 10 minutes or until the onions are cooked.
2. In the last couple of minutes of cooking time, add 10 sage leaves to the pan. Drain well and allow to cool for a few minutes.
3. Chop onions and sage very finely in a large bowl. Stir in breadcrumbs and softened butter. Mix together well and bind with egg yolk. Add salt and pepper to taste.
4. Shape into balls to make individual portions and bake on a baking sheet for 20 minutes or until slightly crisp.
“I haven’t tried this with a vegan/dairy substitute for butter but I don’t see why it wouldn’t work?”
P.S. This is an extract from the newly published Growing Winter Food – It’s available everywhere!
Well, almost everywhere 🙂