Harvest on time and prepare tip top - that's how it works
If a sage bush is cared for according to all the rules of the art, the aroma content in the leaves is at its apex shortly before flowering. If you harvest properly now and skillfully prepare the herbs for storage, you can enjoy the taste of sun-kissed herbs in the middle of winter. How to do it right:
- The day before the harvest date, gently rinse off soiled bushes
- Cut off the shoot tips in the late morning of the next day
- Avoid cutting into the wood if possible
also read
- Effectively combating pests on sage - this is how it works
- Propagation is so easy with sage cuttings
- Why do the leaves on sage turn yellow?
Pluck the sage leaves immediately after the harvest. Remove withered leaves and leaves with white spots. Avoid washing if the foliage is obviously clean.
How to freeze sage ready to cook
Do you know that? You pull frozen herbs out of the freezer and add them to the sizzling meat in the pan. It hisses and splashes in all directions because water meets oil. It doesn't have to be. Freezing sage leaves according to the following recipe will prevent the mishap:
- Chop the fresh sage
- Fill the compartments of an ice cube mold two-thirds full with the herbs
- Pour your favorite cooking oil on top and put it in the freezer
Once the sage and herb cubes are frozen, they are transferred to a freezer. Do not miss the inscription including the date, because the frozen food should be used within 3-4 weeks. To prepare meat in the pan, simply defrost it on a low flame and add the steak.
Freeze whole leaves individually - this is how it works
What ends in a mushy disappointment with most types of herbs, is very easy thanks to the consistent sage leaves. Freezing these individually and removing them for processing is possible with this simple trick:
- Spread cling film or wax paper on the table
- Spread the freshly harvested sage leaves on top
- Roll up the foil and freeze
- Simply roll up for removal, remove individually and roll up again
The herbs come out of the freezer more smoothly and ready to use as seasoning if they are coated with olive oil before being rolled up.
Tips & Tricks
Organic farmers thirsting for knowledge have found out which fertilization is particularly beneficial for the inimitable taste of sage. They found that a combination of manure and green manure gave excellent results. In the year before sowing or planting, manure - preferably poultry manure - is worked into the bed. In February or March, green manure follows, which is worked into the ground as mulch (€ 213.00 at Amazon *) at the beginning of May.
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