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Old 07-27-2006, 04:26 AM   #11
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I have used lemon balm leaves to rub round a salad bowl before putting in the salad. I've also used them as a chiffonade added to fruit salads,

Purple sage I use interchangeably with normal green sage.

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Old 07-27-2006, 04:33 AM   #12
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Any of them would be good to use as a mop to put butter, olive oil or your own mixture on grilling meats.

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Old 07-27-2006, 04:36 AM   #13
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The lemon balm and lemon mint both make great panna cottas. I also agree with Claire's usage for Southeast Asian foods, especially Thai and Vietnamese type dishes.

I'm not a big fan or user of sage in general, but I guess I would also use it in place of regular sage.
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Old 07-27-2006, 07:05 AM   #14
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Oh Jen, time to have some fun!! You gotten so many wonderful ideas, I hope I'm not repeating anyone - I love Sage!!

someone did beat me to fried sage leaves for garnish.

I love making Butternut Squash, Goat Cheese and Sage Ravioli with Hazelnut Sage Butter, it's great used in breakfast sausages, also I add it to the top of my three cheese (Fontina, Gorgonzola & Parmigiano-Reggiano) pizza!!

I'll leave the others to others...

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Old 07-27-2006, 10:10 AM   #15
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Thank you evryone and thank you Jean

TODAY i made an oldie dish En pauipette (sp??)

In grease proof paper

Chicken Breast
Lemon balm
a dash of sage
Artichoke hears cut

baked that in the oven had some rice with it it was TERRIFIC.

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