Playing. With Sage.

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Autumn and Saturday and some semblance of normality. Catch up with some folk then home and a braai.



And the garden loot.



All the green with the beans is from the garden: garlic chives. And. Yes. Sage.



All the red is from the garden, too. I am so loving having second crops of beans and tomatoes.

Seems my brain is back to waking me at 4am. Now, it's because I have things I want to get done. About which I am enthusiastic. It's been a while. It also means, I am trying wanting to fit a lot into each day. And still be a people. I have to practise. Both.

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma







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9 comments
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Now that is some serious good looking food there.

Is sage native to you? Or is it an exotic like bay leaves are to me? I actually have a monstrous sage plant in my yard that could be used for seasoning in a pinch, but there are better wild alternatives relatively nearby.

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Thank you! No, neither sage nor any of the Salvias is indigenous to South Africa and nor is Sweet Laurel (Bay), and which we also have in the garden. I do use wild rosemary which, strangely enough, has a mild, sagey flavour. So named because of it's leaves which are similar to those of rosemary. It's part of the Fynbos Biome.

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We have lots. We have some cooking grade sage AND ceremony grade. That is used in native ceremonies and has a really intense smell when burned. Really nice, actually. I use some for general purposes here in my house.

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Hav eyou tried the crispy fried sage on risotto yet?

Curated for #naturalmedicine by @riverflows.

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No, not yet. It's been too hot to stand over a gas stove and make risotto. Perhaps I shall tonight!

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