Why does my sage taste horrible?
Is it the variety?
Is there a best time for harvesting?
Is it just the soil it is growing in?
It is so strong that one leaf will ruin a boneless chicken breast. I see cooking shows that use a lot of sage leaves in a dish and if they were using mine it would be inedible!!
What is your favorite variety for cooking?
Thanks in advance. Sorry, I couldn't search before hand. Looks like it may take some time before the search engine is back up.