Planting your Sage!

  • Sage will take approximately 75 days from seed to harvest. Sage has been used for centuries for ancient medicine, sacred practices as well as cooked in recipes. Sage seeds can take up to two weeks to germinate, so don’t be worried if your sprouts are slower than your other herbs. Sage does not need as much water as your other herbs once the plant becomes established. It is native to dry climates, which is why it needs less water and more heat to grow successfully. Sage contains minerals like zinc, copper, and Vitamin K that can help prevent diseases and lower inflammation.


  • When harvesting sage, avoid crushing the stems. By using shears to clip the sage, you are avoiding damaging the plant and instead you will be preserving the flavor of the leaves. Simply harvest the leaves by cutting the stems that are close to the stalks of the herb. To promote more growth, cut off the new leaves from the plant while leaving the old stalks intact.


Ravioli with Sage Cream Sauce


Butternut Squash Ravioli
3 tablespoons butter
½ cup pecans, chopped
¾ cup shallots, chopped
3 tablespoons fresh sage, chopped
1 ½ cup white wine
1 ⅓ cup whipping cream
½ cup freshly grated parmesan cheese
Salt and fresh cracked pepper 

  • Cook ravioli as directed on the package. While cooking the pasta, melt the butter in a pan over medium heat. Add pecans and cook for 4 minutes. Remove pecans from pan, to set aside. Add shallots, and sage until shallots are cooked through. Add cream, wine, salt, and pepper to the pan. Increase heat to medium -high and bring the sauce to a boil. Boil for 5 minutes or until sauce is reduced. Add pecans and the parmesan to the sauce. Stir until completely melted. Season with salt and freshly cracked pepper to taste. Gently mix in the ravioli and serve. 

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