What is the difference between basil and sage

Thyme and salvias are perennials. That implies that if you do not make any massive mistake with them too much water anyone? Stems: for both thyme and sage they can get quite woody for the oldest branches. Such stems should not be used for propagation by cuttings, as discussed in this guide.

Better to use more. Sage , has a distinct, hard to confuse taste well-known for its sharp scent, that closely reminds mint. It also has a peppery undertone that gives it warmth. Overall, thyme has a reasonably gentle herb that makes it versatile in culinary use. Sage and thyme are both frequently used spices in the kitchen. For instance, this chicken with sage, thyme, and rosemary lets you experiment with fresh herbs from your garden.

You can also make meatloaf with sage and thyme. You can also make drinks with the two herbs. For example, this sage and thyme tea is an excellent wintertime drink. Sage is rarer in American dishes than thyme and is often limited to holiday meals such as Thanksgiving dinner. Yet, they do warn that dried sage is much less flavorful than its fresh counterpart. This is convenient in recipes with long cooking times because it stands up well to exposure to longer cooking times without losing its flavor.

Thyme can also be replaced with sage in recipes calling for it. Some suggest replacing sage with thyme in similar amounts.

If you need to replace thyme with sage in a recipe, I use a half tablespoon of sage for each spoon of thyme. This works exceptionally well as a substitute for meats like poultry. Here a quick list with videos of my favorite recipes using sage. There are many others, really. Even if not as popular as basil, this herb is a great companion of many dishes.

Cappellacci a type of pasta, similar to tortellini dumplings with sage and butter: This recipe requires you to prepare the pasta dough. You can skip this step by buying a ready one available in large supermarkets. Once this is sorted, you need to create a feeling. This is a mix of parmesan, ricotta staple cheese in our cuisine , and spinach. Thyme-flavored steak: there are really dozens of recipes with thyme from simple venison potato to more complex and wintery soup.

However, my best pick is a thyme flavored steak. Simple, tasty, and useful. Ideal for a quiet Saturday night or a tasty treat do not often read red meat, but once in a while is a good boost to my iron content. There are many opinions on how the perfect steak should be prepared. I am not an expert myself, so I follow people that know what they are doing.

Below you can find a video of Rasman explaining in less than 3 min how to prepare it. Essentially you need to cook your steak when at almost ambient temperature for a uniform cooked and salt before placing it on a frying pan with hot oil. Thyme and garlic should not be added together with the steak. Indeed, this might cause the thyme altering so the flavor. Butter should be added at the end and mixed with the steak and thyme to allow the flavor to mix with each other the butter is the carrier.

Yes, they can, although not in many recipes. One of my best picks is the Baked chicken with thyme and sage butter. You have to simply create a mix of butter sage and thyme that will be used on the chicken skin within it and then placed in the oven. It covers their origins, medicinal and culinary uses. This book has beautiful photos, descriptions and recipes for any spice you might ever wonder about…. It is a wealth of information. Hope that helps and hope you enjoy your culinary barbecue journey.

I looked at your former Garden place and wanted to get a catalog, but found out you are not the owner anymore. May I ask what you are doing now?

Do you have a place of business or blog that I can follow or order herbs from. Thank you for taking the time to read this article. I am so glad that you enjoyed it and hope that it inspires you to keep learning and experimenting with herbs and spices! This is a great article. I did not know this about spices.

So, why do I think of herbs grown here and spices in the tropics if they are the same plant? I love herbs and learning about the history of herbs and medicinal remedies.

Glad you enjoyed the article. It is true that some herbs and spices can come from the same plant, like cilantro and coriander or dill seed and dill weed. However, there are very few plants that host both an herb and spice and while these plants can grow here in North America they did not originate here.

They originated in Central Asia and the Mediterranean. The majority of spices we use everyday do come from more tropical zones. Cumin is not the seed of cilantro.

Coriander is the seed of the cilantro plant. Cumin, Cuminum cyminum , is in the parsley family Apiaceae and is the seed of the plant. I spent time with basil, and I could not make it work. It looked like a wad of gum. I gave up but then, I stepped into my garden, hoping to find wisdom among my plants. And I found it! Four varieties of it. Right at my feet sprang velvety sage with itty bits lines of gorgeousness. Wrinkles of wisdom. Sage has been an important medicinal plant since ancient Egyptian times when it was used as a fertility treatment.

Sage was used during the Middle Ages to treat many maladies including fevers, liver disease, and epilepsy. The herb was used in England to make a tea that was considered a pleasant and healthful beverage. One common belief was that sage strengthened the memory, hence a "sage" wise man always had a long memory. In the 9th century, Charlemagne had sage included among the herbs grown on his imperial farms in Germany. During the 17th century, the Chinese exchanged three or four pounds of tea with Dutch traders for one pound of European sage leaves.

The aromatic leaves are silvery gray in color. Dried sage is usually sold ground or rubbed. Ground sage is made by grinding the entire leaf into a fine powder while rubbed sage is made by rubbing dried whole sage leaves to create a light and fluffy mix.

Sage has a powerful and dominant flavor with some similarities to rosemary. Dalmatian type sage is considered by many to have the best flavor 1. Sage is used in Greek, Italian, and European cuisines. It is used to season sausages, poultry, and fish. Veal Saltimoboca is a famous Italian dish that incorporates fresh sage leaves.