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There
are three main types of sage. Common sage, with a greeny colour, is
sometime hard to grow. It may be good to get going in the first place,
but it's a perennial herb and quite often, after a couple of years,
it starts to look rather manky and dies quite quickly.
The
purple sage and golden variegated sage tend to remain much more
compact, so they are good plants to use in the garden for ornamental
purposes.
They
can be used in cooking the same as green sage - there's not much
difference in flavour. Sage is ideal with veal and veal chops, calves
liver, or in sage butter.
All
in all, a wonderful herb, and it's also lovely to use the leaves
and coat them in batter, with a nice vinaigrettes or a dressing.
You dip the leaves in batter and fry in vegetable oil.
You
can have them as an appetiser or you could turn them into a more
extensive dish by putting deep fried fillets of anchovies on a little
bit of tossed roquette and a nice dressing around it, for a fabulous
Italian starter.
So
why not try out Sage and Onion Stuffing? Click
here to go to the recipe
Want
to find out about other herbs? Click here
to return to the main page.
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