Organic Culinary Sage Seedling

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Salvia officinalis


Sage is a perennial plant with aromatic gray-green leaves topped with lavender-blue flower spikes as the weather turns warm so you will be able to harvest it for several years. Give sage room to grow because it can reach 36″ H X 36″ W, and it will be healthier with more air circulation to limit fungal disease.

There is no substitute for fresh culinary sage. Dry sage just doesn’t compare. This plum-grilled pork chop recipe is one of many good reasons to have sage in your pantry.

Plum-Grilled Pork Chops by the Huntington Herb Garden

1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon paprika
6 pork chops, 1/2″ thick
6 medium red plums, pitted and halved
1/4 cup honey
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
4 shallots, finely diced and puréed
12 sprigs of sage or thyme for garnish

Combine of the sage, thyme, salt, sugar, and paprika in a small bowl. Place the pork chops in a shallow baking dish and sprinkle both sides with the dry herb mixture. Cover and refrigerate one to two hours.

Heat charcoal in an outdoor grill over medium heat. Lightly oil the grill rack and place it 4″ above the coals. Grill the chops four minutes on each side, until done. Place the plums on the grill and cook, turning often, until soft and slightly browned. Combine the honey, lime juice, mustard, and shallots. Brush the chops and plums with part of the honey mixture to glaze. Transfer to a serving platter. Drizzle with remaining honey sauce. Garnish with sage or thyme sprigs. Makes six servings.


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