Comments on: Last appearance

By: Where the spice road led me « The Inadvertent Gardener

Where the spice road led me « The Inadvertent Gardener — Fri, 10 Oct 2008 02:08:47 +0000

[...] means I can get my hands on an infusion of their Bicentennial Rub. I used that stuff to make my first official Thanksgiving turkey a year and a half ago, and then started using it pretty regularly as a rub for steak. But as far as I’m concerned, [...]

By: inadvertentgardener

inadvertentgardener — Tue, 05 Dec 2006 04:01:45 +0000

Sher, glad you enjoyed the photo!

Smita, thanks for the welcome. And you’re so right about sage and warm olive oil…if I hadn’t just gotten home from going out to dinner, that would make me hungry. Right now. Thanks for stopping by!

By: Smita

Smita — Tue, 05 Dec 2006 03:58:20 +0000

Welcome to Iowa City! I graduated this summer and LOVED my stay there. Also love sage. ‘Backup sage’ made me smile. Fascinating what happens when you throw some sage into warm olive oil – makes the flavor bloom somehow… Enjoyed your writing :-D

By: sher

sher — Mon, 04 Dec 2006 21:54:57 +0000

I love sage too–and I can’t imagine stuffing without it. The picture makes me very hungry for some right now!

By: inadvertentgardener

inadvertentgardener — Sun, 03 Dec 2006 01:50:32 +0000

Katie, I didn’t realize the sage would survive Minnesota winters…then it would certainly survive an Iowa winter, since we’re south of there. I’ll see how it does in the pot over the winter, and regardless, will make sure I get sage in the ground next year.

By: katie

katie — Sat, 02 Dec 2006 20:06:36 +0000

I love fresh sage (or dried, or frozen). It was one of the few herbs that survived Minnesota winters when I still lived in the U.S. Here, in France, I can pick it almost all year…and do. Pasta with Browned Butter, Sage and garlic….simple and wonderful..
Stick your plant in the ground, don’t throw it out…

By: inadvertentgardener

inadvertentgardener — Thu, 30 Nov 2006 13:20:11 +0000

Alanna, that’s exciting news! I hope you end up with herbs all winter long.

Lydia, a New Year’s harvest would be terrific. I’m glad we were both out there together, harvesting away. :-)

Cole, can’t wait to see the recipes!

Kalyn, your WHB post is fantastic…I wish I still had gravy left, but since I might cook another turkey, I might make some more just so I can make your recipe.

Annie, thanks for all that information about overwintering. Perhaps I’ll just see how long the sage hangs on out there and keep my fingers crossed for spring!

By: Annie in Austin

Annie in Austin — Wed, 29 Nov 2006 18:05:24 +0000

Hello Genie,

I harvested sage for Thanksgiving this year, too, but that isn’t hard to do in Austin!
It wasn’t always hard in Illinois, either – my sage usually overwintered there in zone 5. What killed both sage and lavender wasn’t cold, but being in ground that froze in a saturated state after a big rain. In a sharply-drained area, or one where the excess water was deflected, the plants made it through winter with leaf kill, not root kill.

Annie at the Transplantable Rose

By: Kalyn

Kalyn — Wed, 29 Nov 2006 02:18:27 +0000

I just picked the last of my sage too, although not on Thanksgiving day. I’m using it for my WHB post this week too, so how’s that for great minds thinking alike? Love fresh sage.

By: cole

cole — Wed, 29 Nov 2006 00:23:22 +0000

Browned Butter and Sage to saute ….um, chicken, asparagus, zuchinni/squash, gnocci, spatzel, swiss chard, kale….not all in one meal though. but yum. Frozen herbs work really well if they are thawed well and patted dry when you are using them in a flavoring aid for butter, broths or stews. Even yum for eggs.

Sage is my FAVORITE herb.

I am doing some reciepes soon…will dedicate them to you and your garden lovin patrons.
xx