Sage is a hardy perennial subshrub, with a strong culinary flavor and ornamental appeal. It's pebble textured, silvery-green leaves have a strong odor and a lemony pepper taste. Sage is used to flavor many meat and vegetable dishes. It grows 12-30" tall and has whorls of mauve flowers in June. It can be use fresh or dried.
Harvest the mature leaves in the early morning. Snip the leaves from the branches and discard the stems. Spread onto paper or a cloth in a shady, dry area. When dry, store in an airtight container. You can also dry sage by hanging bunches of branches (5-6) tied together. It will take about a week to dry. Once dry, strip the leaves and store in airtight containers. Dried sage has a stronger flavor and tastes different than fresh picked.
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