by Lea Hogg
In season now, sage is in full bloom and the flowers which are much milder in flavour than the leaves.
They are a wonderful addition to a salad, in moderation. Use them to decorate a cake, to make herbed vinegar or olive oil, or simply pour hot water over them to make a tea infusion.
Add them dried to your salt or pepper grinder, not only to add flavour but if it is made from a clear material, it is visually beautiful.
Star ingredient - Sage - According to the British Journal of Nutrition, it is one of the best herbs to help control diabetes. High in Calcium, Magnesium and Potassium Rich in Antioxidants, a natural antiseptic and is anti-inflammatory
You can also dry and store them to use in the winter, when the fresh flowers are rare. The best source is from your own garden or a trusted retailer to make sure they are insecticide free.
Peppered Gbejna and sage pastries
Ricotta Gnudi with Crisped Sage
Devonshire Pork Fillet with Sage
Pumpkin Lentil Orange Soup with Sage Flowers
Artichoke Salad in Pistachio Crust
Pasta with chestnuts, pancetta and sage
Chicken and Pumpkin Mash Pie with Sage
Twice Baked Butternut Squash with Gbejna and Sage
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