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Sage (Salvia officinalis' Seeds - Culinary Use?

Posted by baumgrenze 9 Sunset 15/17 (My Page) on
Wed, Jul 25, 12 at 2:09

Does anyone grind sage seeds with salt as the base for a savory flavoring ingredient?

My current standard for savory is a blend of English lavender seed heads(the others are too medicinal), fennel, and black pepper ground with salt in a mortar. Sometimes I add a few thyme leaves. For sweet things (cookies, custards, etc., I use lavender with cinnamon and nutmeg. For anything baked, nothing says 'bakery' like a blend of vanilla, rum, and a few drops of rose water, too.

I'm asking if it is worth trying to harvest sage seed.



Follow-Up Postings:

RE: Sage (Salvia officinalis' Seeds - Culinary Use?

I like to start new plants with the seeds.


RE: Sage (Salvia officinalis' Seeds - Culinary Use?

Yes I would think using the leaves would be much better for taste as well as having enough for seasoning purposes.

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