Sage
Sage has a particular taste and has been used in the Mediterranean for both culinary and medicinal reasons for a very long time. The delicate, round, silver-green leaves have a taste that is a little bit harsh and musty.
Culinary Uses: The flavor of sage is one that you either love or hate. Although we enjoy the earthiness it provides, it is frequently used with other herbs, such thyme or parsley, to balance the flavor. It goes nicely with grilled and roasted gamy meats and poultry as well as numerous root vegetables. Since its flavor is heat-resistant, you may cook with it with your aromatics to develop flavor or use it as a fresh garnish (but take caution unless you truly adore it!). It tastes great in breads, stuffing, soups, and sauces.
Prep: Long and almost fluffy, sage leaves are distinctive. Sage leaves are often chopped because of this and the fact that they have a very strong flavor. When flash-fried in a little oil, whole leaves may create a wonderful garnish. There isn’t much of a stem, but it can be utilized with the leaves as long as it is delicate (up to the leaf end).
Storage: Sage should be placed in a plastic bag and kept in the refrigerator covered in a wet paper towel. It’ll go on for a week to ten days. The leaves can be frozen in ice cube trays with a small amount of olive oil or in a plastic bag with a rough chop. To soups and sauces, add the combination one cube at a time. Use a dehydrator to dry the leaves, or lay them out on a big baking sheet and cook them in your oven at the lowest temperature setting until they are crumbly and dry.
Spearmint & Peppermint
Given their culinary use, these hardy perennials have a reputation for encroaching on gardens, but perhaps that’s not such a terrible thing. Most likely, the herb you purchase at the grocery store is spearmint. This species, sometimes referred to as common mint or garden mint, is the most useful for both sweet and savory meals. More menthol is present in peppermint, which is mainly utilized in candies, drinks, and sweets. Gems like apple mint, orange mint, pineapple mint, and chocolate mint are among the many varieties.
Culinary Uses: Mint is considerably more adaptable than we give it credit for. It may be used to flavor a cocktail, blend with other herbs to provide a rich and nuanced flavor, or stand alone to add a minty fresh edge to lamb or fowl. It tastes fantastic in salads, salsas, and chutneys. Don’t forget that it also works well as a flavoring and garnish for sweets! Try it in sauces and dips as well.
Prep: You may eat mint leaves whole, torn, or chopped. As long as there are no woody ends (pointing toward the base), the stems are also edible. Stems can be utilized in purees, juices, and cooking alongside aromatics.
Storage: Mint may be kept in your refrigerator wrapped in a moist paper towel in a plastic bag, or loosely wrapped in plastic and placed in a little water-filled jar. It’ll go on for a week to ten days. The leaves may either be coarsely chopped and frozen in ice cube trays with a tiny bit of water, or they can be put in a plastic bag for freezing. To soups and sauces, add the combination one cube at a time. Use a dehydrator to dry the leaves, or lay them out on a big baking sheet and cook them in your oven at the lowest temperature setting until they are crumbly and dry.
