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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. Thanks, baumgrenze |
Follow-Up Postings:
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- Posted by fatamorgana Zone 5/6 (My Page) on Mon, Jul 30, 12 at 21:25
| I like to start new plants with the seeds. FataMorgana |
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- Posted by wally-1936 Richmond Tx (My Page) on Thu, Aug 9, 12 at 14:03
| 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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