ONE GARDENER TO ANOTHER: Sage advice

Published 6:45 am Monday, August 7, 2017

Sage is a low-maintenance herb grown mainly for culinary uses, but it has a history of being used medicinally.

The grey-green leaves add earthiness to dishes and aid in the digestion of fatty foods. For this reason it pairs perfectly with rich meats and poultry such as pork, duck and goose, as well as being a wonderful addition to sausages, stuffings and sauces.

Sage is a low-growing, aromatic plant that sprouts long spikes of red, blue, purple or white flowers which attract both butterflies and bees. Hummingbirds, also attracted to sage’s blooms, have a preference toward the red but will be equally attracted to the purple and blue blooms of certain cultivars.

Sage can be grown from seed, but the best way to produce high-quality sage are from cuttings from an established plant. It prefers full sun, loamy or sandy soil, and moderate moisture. Sage is hardy in zones 5-8. The most common varieties are common and broad leaf sage, though purpurascens, tricolor, berggarten and Icterina grace many gardens.

Harvest sage lightly the first year to ensure the plant grows fully. After fully established, the plant can be harvested 2-3 times during on-season. Pinching the tops of a young plant will encourage more leaf growth, making for a bushier plant.

Although sage’s flavor is best when fresh, it can be stored frozen or dried. To dry the leaves, tie branches into bunches and hang upside down until dried, then remove the leaves and store in an airtight container.

At season’s end, after blooming, prune back mature plants severely to keep it from becoming woody. Even with pruning, sage can become very woody and stop producing after 3-5 years. At this point it would be best to remove the plant and replace it with a new one.

The following recipe is a tasty dish that is wonderful as a vegetarian entrée or a delicious side. Until next week, happy gardening and bon appetite.

Butternut Squash Gnocchi with Sage Butter

Ingredients

1 to 1 and 1/2 pounds butternut squash

1 tablespoon olive oil, for brushing

1 – 14-ounce russet potato, peeled and quartered

1/2 cup grated parmesan cheese

1 large, well-beaten egg

1 and 1/2 teaspoons freshly grated nutmeg

1 teaspoon salt

1 and 3/4 cup all-purpose flour

1 stick butter

2 tablespoons fresh sage, chopped

Directions

Heat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds.

Place squash, cut side up, on baking sheet and brush with oil. Roast until tender when pierced with a fork, approximately 1 and 1/2 hours. Cool until able to handle.

Scoop out flesh and put into food processor; puree until smooth. Transfer to medium saucepan, stirring constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Pack 1 cup squash puree and set aside.

Cook potato in boiling, salted water until very tender; approximately 20 minutes. Drain. While potato is still warm, press through potato ricer into a bowl and cool completely.

Place two scant cups of cooled, riced potato into a bowl. Add squash puree, parmesan cheese, egg, nutmeg and salt. Mix until all ingredients are incorporated.

Gradually add flour, kneading gently, until dough holds together and is almost smooth. If dough is sticky, add more flour a little at a time and knead until desired consistency is met.

Turn dough out onto a lightly floured surface, kneading briefly until smooth. Divide dough into eight equal pieces.

Line two large rimmed baking sheets with parchment. Sprinkle lightly with flour. Working with one dough piece at a time, roll dough on a floured surface into a 1/2-inch thick rope. Cut rope into 3/4-inch pieces.

Roll individual gnocchi on the back of a fork on one side, making ridges. This step is not absolutely necessary, but it helps the gnocchi hold the sauce better.

Put gnocchi on floured baking sheet. Repeat with remaining dough. Cover loosely with plastic wrap and refrigerate at least one hour. (Dough can be kept chilled for up to 6 hours.)

Working with half of the gnocchi at a time, drop into boiling, salted water until tender, 15-17 minutes. Gnocchi will float to the surface when done. Using a slotted spoon, transfer gnocchi to parchment-lined baking sheets and let cool. This can be made 8 hours ahead, covered loosely and refrigerated.

For sage butter, melt butter in a saucepan until it foams and subsides. Add 3 tablespoons of cooking water and whisk to emulsify. Add chopped sage leaves and stir for 1 minute to release the flavor of the sage into the sauce.

When ready to serve, add gnocchi to hot sage butter sauce and toss or stir over medium heat until gnocchi is coated. If desired, top with additional grated parmesan cheese. Serve immediately.

— Irland, a member of the Limestone County Master Gardeners, can be reached at kippirland@hotmail.com. For more information on the Limestone County Master Gardeners, visit http://mg.aces.edu/limestone.