Thyme

Brilliant reply...thanks

 

Thanks Marley

 

Hi again. Just one more question (although there could be a follow-up), does the Sage need to be dried before use? I refer to the above recipes.

 

I've never dried it. I like it as fresh as possible. Shortest time possible from harvest to use. It stays on the bush until the precise moment I'm ready for it.

 

Okey dokey

 

I don`t touch packets taste like chaff both sage and onion and parsley and thyme are so simple to make
sage and onion
4/5 onions sliced
Sage
S&P
Breadcrumbs
Boil the onions until soft,strain retaining a little of the water,add the onions to your breadcrumbs ,mix until nice and soft not stodgy consistency,if too wet add more breadcrumbs,if too dry add some of the retained water,sage to taste ,S&P ,i like it quite strong, pour into dripping greased baking dish pour some of the juices from your roasting meat,I only eat it with pork, over the top bake in hot oven 30 mins to crisp top.
WARNING can and does cause flatulence

 

far better frozen from fresh than dried

 

What a lovely thread,
thank you everyone,
Jenny namaste

 

Hi folks.

Well, I made myself some Sage and Onion stuffing, and for my first effort, I was quite pleased. I followed the recipe, but the one thing I noticed was that it wasn't very 'Sagey'. Thing is, the Sage I have is variegated. Could it be that it doen't have the same potency as non-variegated? Or, is it just a case of adding more to taste?

Cheers...Freddy

 

Ok Marley, I'll adjust the quantity

 

The age of the leaves makes a massive difference. Most people seem to recommend using the youngest, freshest leaves, but in my opinion these are the ones that have the mildest flavour and should be either left on the plant to mature a bit, or used in salad. The older leaves have the strongest flavour, and are therefore best for cooking.