Silent Sunday – Culinary Sage

Published by Maria

It’s all about experiences, and the healing power of nature. Life is about choosing happiness. My gypsy soul have taken me to many different countries, and definitely taught me to be more humble. I believe that you are what you eat; mind, body and soul. I enjoy growing my own food, and spending time outdoors. I now reside in the region where I was born Dalarna, Sweden. I am a mom, a minimalist and a gardener. I'm also a kindergarten teacher with a dream of improving practices of teaching sustainability in kindergarten. To be able to engage in educational research I am working on my Degree of Master of Science, Main Field of Study: Educational Work. Love, Maria

18 thoughts on “Silent Sunday – Culinary Sage

      1. I like sage with poultry, in soups, and salad dressings. My spouse likes to sprinkle the dried leaves on salad, which I find a bit strong. I’ve never had sage tea, I will try it. Btw, I went right out and harvested while it was fresh in my mind, now my hands smell good! πŸ˜‰

        Liked by 1 person

        1. Wonderful! I sometimes have it in salad dressings, but I’ve never tried to have it as a part of the salad. I like it in vegetable soups, but my daughter do not like it, she refuses to eat if food have sage in it..


    1. Thank you! Yes, it is! I’d like to have a much bigger herb garden next year. Last night we made fruit smoothies and added Apple mint (Mentha suaveolens). It was delicious! Have a great weekend!

      Liked by 1 person

    1. In small doses I believe it is OK, but all salvias are toxic in big doses. The Mexican sage doesn’t taste as much, but I personally think they are more beautiful.


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