Cutting the cheese since 1996

If you have the rosemary, I have the thyme

Tuesday, March 4, 2008

We were shopping at Wal-Mart the other night, and I came across a bottle of sage for ten cents. Ten cents. I can't pass up a deal like that.

I enjoy cooking. In particular, I like to experiment with seasonings to see what I can do. I'm no Emeril or anything, but I enjoy it. The thing is, I don't really know what to do with sage. It's slightly sweet, and that makes me a little hesitant to put it on meat or vegetables, where our tastes out of habit run towards salty and pungent (garlic in particular). However, I do use herbs like thyme and chopped parsley when making potatoes. I haven't yet tried sage, but it's worth a shot, right?

The other thing is, I regularly use parsley and thyme, and now I'm adding sage. Can rosemary be too far off? (Cue rim shot.)