Wednesday, November 26, 2014

Sage

There's no way you can make good corn bread dressing without sage.


My mother never grew oregano, rosemary, or basil.  She didn't have clumps of chives or thyme.  But like most all the people we knew, she had sage growing in a garden corner.  You had to have sage to season  pork sausage and Thanksgiving dressing.


This is what real sage looks like--not that powdery stuff that comes from the store.  This fresh sage is so pungent that a little goes a long way.  Two chopped leaves are plenty for a big pan of dressing.  It tastes so much better than the canned powder.


This sage has been growing in a container by the garage for three years now.  We have had a hard freeze already, and it is fine.  It can be dried by picking the leaves off and storing them in a dry place, but I can see no reason to do that because it stays green all year here.

I'll be happy to share a leaf with you if you want to try the real thing in your dressing tomorrow.