To put by a jar of sage flower vinegar, simply fill a pint or quart sized jar at least 2/3 of the way up with sage blossoms. They require minimal effort and no boiling water bath. Herbal vinegars are one of the joys of summer preserving. Sugaring flowers is easy, and the delicate blossoms give an old-fashioned sweetness to any dessert. You can even use your homemade sage jelly between layers of the cake for a beautiful, complimentary flavor. Try sugaring some sage blossoms and sprinkling them on top of a summer flower cake. Have you ever eaten candied violets, or used them to decorate cakes? Well, violets aren’t the only flowers that candy well. Pair it with goat cheese and a dry white wine or make sage-jelly and cream cheese crepes for a Sunday brunch! 2. Furthermore, the blossoms make a gorgeous pink jelly to brighten up you preserve shelf. Yes, you can make sage blossom jelly! It’s delicious, with a savory, spicy sweetness that pairs as well with buttery toast as it does with pork roast. You should research the uses and side effects of other varieties thoroughly before substituting. So, what can you do with them? Soon you’ll be asking “what can’t you do with them?” But remember, there are many sages in the world, the recipes below apply specifically to Salvia officinalis. Sage flowers are beautiful, deliciously scented, and absolutely edible!
But if you’d like to enjoy a bit of variety in your sage harvest, then pick those flowers and bring them inside.
In fact, leaving your sage blossoms to flourish is a great option for beautifying your garden.īees love these dusty blue blooms, which give a soothing, diffused look to any herb bed. Sage flowers, on the other hand, are often left on the plant. Sage leaves are everywhere: in sausage, roasted with vegetables, and sprinkled atop soups.
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