Saturday, October 6, 2012


“Each one should use whatever gift he has received to serve others,
faithfully administering God’s grace in its various forms.”
I Peter 4:10

Today was the last regularly scheduled Herb Seminar at Full Moon Natives & Herbs and it was All About Sage including Pineapple Sage - uses for culinary, tea, aroma, health and the language of herbs. Marvette Bagwell and I teamed up to share everything! 

First, I shared some quick info on Sage and Pineapple Sage, like they both attract butterflies, bees and hummingbirds, but they do differ in their appearance.  Sage has gray-green, distinctively pebbly leaves with purple flower spikes and in contrast Pineapple Sage has brilliant green leaves and vivid red, trumpet-shaped flower spikes.  They also differ in their meaning in the language of herbs/flowers with Sage meaning  long life and good health and Pineapple Sage meaning hospitality!


Plant Sage away from any member of the Allium family,
since they don’t get along!

Plant Pineapple Sage away from any outdoor lights
since it only blooms as the days get shorter!

For more information on Pineapple Sage visit this earlier post and for Sage watch for a post in November!


Next, with the help of several volunteers (some reluctant), we made several items using the sages:





Grate a bar of moisturizing soap into a bowl, then add 1 cup oatmeal, 1c finely crushed sage leaves and 1/2c chamomile flowers. Mix thoroughly. Place 1/4c of facial scrub in a wash cloth. Tie up with long ribbon. To use: wet wash cloth and moisten your face. Gently scrub your face using a circular motion. Rinse face. Hang to dry between uses.




fresh herbs (sage, pineapple sage), pressed herbs (lavender)                        
paper plates                                     
paper towels
ink/acrylic paints    
item to print (paper, fabric, etc.)

1.     Select herbs with sturdy and interesting leaves (veins, texture, wispy structure) and flatten for a few hours if necessary

2.    Cover surface with newspaper

3.    Place dots of inks(paints) on paper plate as needed

4.    Lay herb leaf face down on small stack of newspaper and dab underside with a thin layer of ink(paint).

5.    Gently lift leaf and place on item to be printed, cover with paper towel, hold and press with fingers

6.    Remove towel and lift leaf

7.    Repeat as desired


1c red rose petals                            
1c calendula petals                         
1c lavender flowers                          
1c mint leaves                                              

1c sage leaves                                               
1c pineapple sage flowers
1c dried orange peel
1Tbs cinnamon chips
1Tbs whole cloves





In a wide-mouth pint jar, add 1c long grain rice and tuck 2 bay leaves down the side.  Add 1/2tsp each of marjoram, rosemary, savory, spearmint, sage and thyme around the top of rice.  Add 1/2c or more barley to fill jar.  Top with lid and tie on a label with the following ingredient meanings & instructions.  Great as a gift!

Rice for Strength
Barley for Prosperity

Marjoram for Joy & Happiness
Bay leaves for Victory
Rosemary for Remembrance
Savory for Good Interest
Mint for Wisdom
Sage for Long Life

Thyme for Bravery

Bring 2 quarts of water to a boil, stir in contents, cover, reduce heat and simmer for 45 mins. or until all water is absorbed.  Sauté a chopped red & green pepper and 1/2c onion in butter until semi-soft.  Add 1c half-n-half & 1 1/2c broth and blend well.  When rice mixture is cooked, remove bay leaves, add cream mixture and simmer on low heat 20 mins., stirring occasionally.  Serve hot.


Finally, it was Marvette’s turn to demonstrate some yummy recipes using the sages including Apple Sage Cheese Biscuits, Sage Cheese Spread, Butternut Squash Ravioli w/ Sage Butter Sauce and Pasta with Herbs (including sage) – all of which can be found on their website.  Samples were tasted along with Pineapple Sage Punch plus the Friendship Soup and these cookies I made:

APRICOT SAGE COOKIES:  Combine 1c sugar with 3Tbs chopped fresh sage in food processor, add 1c butter and combine, then add 1 egg and mix well.  Add 1/2c chopped dried apricots.  Add 2c flour, 1/2c cornmeal and 1tsp baking soda, then 1tsp vanilla. Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with sugar and bake at 350 degrees for 10 mins.


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