It’s the weekend again, and for those of us food bloggers who don’t have a dog or a cat, it seems the perfect time to blog about herbs, veggies, plants, or flowers. So far, the wonderful Indira at Mahanandi and I are the only ones who seem to think this is fun, but if any other food bloggers join in, I will do a round up at the end of the weekend. (Send me your link in an e-mail if you have herbs you have been dying to show off.) Stay tuned to see what develops with that.

(WARNING. If you’re a low carb reader who goes scurrying over to Mahanandi to see what herb, veggie, plant, or flower she is blogging about you will see some delectable Indian sweets she made for Sugar High Friday. Be Strong!)

Last weekend a fun non-food blog called Modulator even gave Kalyn’s Kitchen a mention for the weekend herb blogging, so possibly this is an idea whose time has come. Thanks, Modulator!

I was thinking about which herb to blog about this weekend, and I had just finished writing a post about childhood food memories in which I talked about how my Grandma Denny got everyone in the family hooked on a seaoning called Vege-Sal. She also always had a sage plant growing by the back door of her house. Maybe it was that which made me choose sage, or maybe it was the way the sun was shining off the sage leaves when I went out to the garden to take photos. Who knows? Whatever the reason, fresh sage smells wonderful. I’ve seen some interesting recipes for things like fried sage leaves, but to be honest I mostly use it to stuff inside whole chickens when I’m going to cook them on the rotisserie. Every year I have good intentions of drying the sage before winter, but I don’t usually get that done either.

Sage is a perennial which grows very easily, and it doesn’t seem to need much care. If you don’t have some in your garden I recommend it highly. The gray-green leaves are attractive enough to be grown in a mixed border of herbs and flowers. Sadly, the bottom leaves of my sage are turning yellow, which signals the arrival of autumn, followed by winter. But hopefully the weather will stay good long enough for me to introduce you to parsley, rosemary, and thyme.

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