Att: GARY I have a herb question Wow! Gary

[Guest guest]

I really thank you once again. This was a lot of research. I feel

very connected to this little herb and I sure hope I can keep it

growing. This weekend I will transfer it to a bigger pot. The

flavor is wonderful. By the way my lavender is so healthy, I water it

like you said to do.

I know how to eat the sage now. Peace and a cyber good pal hug, Donna

 

 

, Gary Mattingly

<gsmattingly> wrote:

>

> Hi,

>

> I found your earlier message (I apologize for not answering it

sooner).

> Here's a few more bits and pieces of information and two recipes. I

> left in the clary sage sentence simply to remind myself to try it.

I

> have a couple of clary sage plants in pots and I never thought of

> dipping them in batter & deep frying them. Admittedly probably

> not the healthiest thing to do with them though.

>

> Gary

> ========================================

> http://www.emmitsburg.net/gardens/articles/adams/2001/sage.htm

> " Salvia elegans or pineapple sage, as well as its

> other forms such as honeydew melon or peach, tend

> to lose flavor when dried so must be used fresh

> when the flavor is amazingly fruit-like. Clary

> sage ( Salvia sclarea), because of its strong

> aroma, is not much used in the kitchen these

> days, although the fresh leaves are still

> sometimes dipped in batter and deep-fried.

> .....

> Pineapple sage can be used for teas and punches,

> jellies, fruit salads, and desserts. Try lining

> the pan with pineapple sage leaves before making

> a pound cake. Chop pineapple sage leaves and add

> to cream cheese for a delightful spread for

> crackers. The leaves can also be used with chicken and fish. "

>

> http://www.apinchof.com/sage1033.html

> " Pineapple sage flowers make a beautiful edible garnish.

> Consider leaving the flowers whole and mincing the leaves

> into fruit salads, cream cheese or cold drinks. "

>

> http://www.willowpondherbs.com/kitchen/sage/page3.html

>

> " Pineapple Sage Cider Jelly (Makes about 4 ½ Cups)

>

> Combine 1 ½ cups fresh pineapple sage leaves with

> 3 ¼ cups apple cider. Bring to boil; let steep 20

> minutes. Strain. Add one package powdered

> commercial pectin and ½ teaspoon butter. Bring to

> boil. Add 4 cups sugar all at once. Bring to boil

> again and boil hard for one minute. Pack in

> sterilized jars and seal. Good as ham glaze; also

> use with pork or on English muffins. "

>

> http://www.epicurean.com/articles/exotic-herbs.html

> " Brew a sun tea with an equal amount of lemon

> verbena leaves for a one-of-a-kind summertime beverage. "

>

> Hm, looks like it has medicinal properties too

> http://www.ageless.co.za/pineapple_sage.htm , for

> * digestion

> * heartburn

> * balance the nervous system

> * general tonic

> The noted web page has a lot more information about pineapple

sage's uses.

>

> And finally some scones:

>

> http://www.seedsofknowledge.com/ornamentals.html

> " Pineapple Sage Scones

>

> 3 cups all-purpose flour

> 1/3 cup granulated sugar

> 1 1/2 tablespoons baking powder

> 3/4 teaspoons baking soda

> 1/4 teaspoon salt

> 6 tablespoons butter - chilled

> 3 cups milk

> 2 tablespoons pineapple sage leaves - minced

>

> Preheat your oven to 400 degrees. In a large

> mixing bowl sift together the flour, sugar,

> baking powder, baking soda and salt. Cut in the

> butter with a pastry knife or two knives until it

> resembles the texture of coarse cornmeal. Stir in

> the milk and the pineapple sage leaves. Spray 18

> muffin cups with non-stick cooking spray. Fill

> each muffin cup approximately 3/4 of the way with

> the scone batter. Place in the oven and bake for

> 30 to 35 minutes. Makes 18 scones. "

>

>

> At 06:37 AM 10/31/2005, you wrote:

> >Hi Gary,

> >I bought a little pineapple sage plant. Made

> >some tea from the leaves since the little

> >plastic stick said it has a good pineapple

> >flavor. What else can I do with it? Dry the

> >leaves? Are you familiar with this plant? I ate some raw too,

very tasty.

> >Thanks, Donna

> >

> >----------

>