Fresh Sage, 0.5 oz Clamshell

Sage was fresh and tasted great.

Beautiful fresh sage. Has a lot of flavor. A nice size with plenty of young leaves. I went ahead and separated the leaves from the stems and cut large lives. I then place just enough for one meal per ice cub compartment of ice cub tray. .frozen Fill with water. in an ice cube tray. I will use them as needed. I put in each compartment about what I expect to use for one recipe. I use them in liver and onions and gravy. The sage gives the liver and the gravy a wonderful aroma, completing the dish. I prefers calf liver, which I cut into bite size. Thinly sliced onion which get started in olive oil or butter, allowing them to cook to almost done. Remove the onions and keep warm. Heat olive oil, add chopped sage leaves and allow them to wilt, but don't burn. Add the liver and come to medium high , turning quickly until liver changes color from dark red to light brown. Add salt, pepper and stir, add onions. Set aside, stove turned off. Hopefully you have cooked everything you want to serve along with the liver AND have gravy ready. Just before serving add gray to the liver stire carefully and serve. Enjoy. 😀 Did you note the soft flavor from your sage? Wonderful without overpowering. If you are new to sage, use about a tbsp leaves cut small allow them to wilt in butter or oil on med. to low heat until wilted before adding the liver. This way the sage flavor will just touch the fresh liver while cooking. Don't ever overcook your liver! Enjoy