SERIOUS SATURDAY

Culinary

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I grow a fair amount of culinary sage in my flower borders, mostly for the hardiness and silver-leafed beauty.  I do use the leaves, but I also love the beautiful blooms.  One way to use the blooms is to make a flavored vinegar with them. I’ve done it quite often.

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Most people say to use white wine vinegar, but I prefer just regular white vinegar for this one.  I love the clarity and unaltered flavor it provides.  Pick the blossoms in full bloom and shake off the bugs.

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I just use a good ol mason jar.  Fill the jar with as many blossoms as you have and then fill with vinegar.  Put the lid on (duh) and shake.  Like you could resist!

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This the first day!  Beautiful.   This vinegar is nice to add to a roast for tenderizing and flavor.

Put in a cool dark place and shake daily for around three weeks.

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5 thoughts on “SERIOUS SATURDAY

    • Donkey Driver May 23, 2015 / 3:57 pm

      I do too! They are under appreciated for the food source they provide to birds and insects. Besides, they are just cheerful!

      Liked by 1 person

      • dayphoto May 23, 2015 / 9:05 pm

        They are! Also they are a child’s roses for Momma

        Liked by 1 person

  1. Julie@frogpondfarm June 1, 2015 / 5:36 am

    What a great idea … and I just happen to have loads of Pineapple sage .. 😀

    Like

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