Easy Herbs: 14/15: Sage

Fifteen Easy Herbs
No. 14 Sage
Leaves of sage should be harvested in May or September when the moon is ascending. This series does not cover any medicinal uses, cosmetic potions, or witchcraft, but while checking my research, I found 2 things worth trying: sage leaves in a rinse to darken gray hair, and rubbed on teeth to whiten them! Hey, what harm can it do?
How to grow it:
This is the last of our “Dry Herbs,” which included lavender, oregano, rosemary, winter savory, tarragon and thyme. Full sun or light shade will work, in light well-drained soil. It’s easiest to start with a plant from the nursery; it’s not like a sagebrush—look for culinary sage, Salvia officinalis.
How to eat it:
Sage is most commonly used in chicken, stuffing and sausage. When roasting a whole chicken, or parts, slip (push) fresh or dried sage leaves under the skin, along with slices of garlic. Put fresh or dried sage leaves in a cream sauce for pork roast or veal cutlets. Sage and caraway breadsticks are good; put sage in cream gravy for biscuits; sage accompanies chicken livers or any fatty meat.
Last herb will be the tallest: You’ll love Lovage soup.

Tortellini with Sage
For each serving: 1 tablespoon butter
2 tablespoons fresh sage leaves
1 cup cheese tortellini pasta
In a sauté pan over medium heat, melt the butter, and add the sage leaves. Being careful to not let the butter burn, sauté the leaves until they are crisp around the edges.
Cook tortellini in boiling water following package directions. Drain. Toss with sage and butter.