Jul 29, 2009 #21 Constance Master Chef Joined Oct 17, 2004 Messages 8,173 Location Southern Illiniois Take the top 4 inches out of your plant and use it fresh or dry. That will make it bush out.
Jul 29, 2009 #22 bigdaddy3k Mr. Greenjeans Moderator Emeritus Joined May 21, 2009 Messages 1,741 Location Chicago Area Sage, summer savory and salt added to ground pork makes the finest southern sage sausage around. Its a must for biscuits and gravy!
Sage, summer savory and salt added to ground pork makes the finest southern sage sausage around. Its a must for biscuits and gravy!