Sage . . .

Another addition to our culinary gardens is sage. These beautiful silver green fragrant leaves can also be made into a tea.

Sage: Salvia officinalis

Where found: again native to the northern shores of the Mediterranean; evergreen under shrub;

Parts Used: Leaves, whole herb

Uses: the tea made from sage leaves has been known to relieve sore throats, help with bleeding gums; also good for easing a nervous headache and nervous stomach. It is interesting to note that many herbs that soothe digestion seem to soothe the mind. Sage is no exception.

Nutrition: exceptional source of B vitamins; vitamin C and minerals;

Recipe: Herb Butter

Easy, delicious way to use culinary herbs fresh or dried; these can be used to add to soups, vegetable dishes, baste chicken etc.

Soften: 1 stick butter (¼ cup)

Mix in ¼ cup herbs: you can add a blend or single herb;

Lemon juice: 1 tsp (optional)

Sea salt to taste (optional)

Place these in container, or shape and keep refrigerated. The gourmetfood.com site suggests refrigerated herb butter keeps for one week. Otherwise place in freezer. In a log roll form you can cut any amount if left in freezer for immediate use.

Chicken on the grill basted in herb butter, vegetables lightly steamed smothered in herb butter, herb butter melted on whole grain bread. . .mmm

Enjoy your summertime cooking and grilling. Judith