Wonderful informative article! Thanks, Sharon.
I use sage a lot. We usually cook a turkey breast every two weeks, and have some stuffing along with it.
Last year for the first time I tried Salvia elegans 'Golden Pineapple'. It's a beautiful ornamental, but also edible. I made grilled pork chops with grilled pineapple on the outside grill, and made stuffing with the sage. Delicious!
