Lots of fresh lemon adds brightness to this main course.
Sage is a member of the mint family and has long been used as a culinary and medicinal herb. Sage is used to season meats (especially popular when cooking Thanksgiving turkeys) and is also used in baked goods and beverages. It was believed that sage increased one's memory and concentration, leading to the use of the word “sage” to describe a wise person.
Storing & Cooking Information
Handling: Remove the stem from sage leaves and chop. You can also tie many leaves together to add to a stock or soup.
Storing: Wrap fresh sage in a paper towl and store in a plastic bag in the fridge. Sage will last this way 4-5 days. You can cover fresh leaves in olive oil and store in the fridge for up to 3 weeks- this flavored olive oil can add flavor to sautes or salad dressing.
Freezing: Wash and dry leaves, remove leaves from stems, and pack loosely in freezer bags.
Drying: Wash and dry leaves, and tie several stems together. Wrap a small paper bag around each bundle and punch some small holes in the bag for ventilation. Hand each bundle in a dry, dust-free space. Let dry for 2 weeks until the leaves easily crumble to the touch.