Sage

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In late spring, take 4-inch cuttings of nonflowering stems found near the base of the plant. Trim off all but the top three leaves, dip the cut ends in rooting powder, and set the cuttings to root in seed-starting mix or a half-and-half mixture of peat moss and sand. Keep moist and a high percentage of the cuttings will root in four to five weeks. These can be set out in the garden or transplanted to larger containers to grow on for a few weeks.

To harvest sage for cooking, gather leaves in early summer, just before the plants bloom. For storage, keep the leaves whole. Begin drying them in a warm, well-ventilated space and complete the process in a 150-degree oven. Store the dried leaves, which will be curled and nearly crisp but still somewhat leathery, in an airtight container, away from light.

Adapted from Barbara Pleasant's forthcoming book, The Whole Herb, to be published by Square One Publishers.

Savory Sage Scones

1/2 cup whole-wheat flour, preferably organic
1 1/2 cups unbleached white flour, preferably organic
1 tsp. baking powder
1 tsp. salt
1 tsp. sugar
2 Tbsp. chopped fresh sage (or 1 Tbsp. dried sage)
1/4 tsp. black pepper
1 tsp. chopped fresh thyme (1/2 tsp. dried)
3 Tbsp. canola oil
1 cup grated sharp cheddar cheese
1 large egg, beaten
3/4 cup buttermilk or skim milk
8 whole sage leaves

Preheat oven to 425 degrees. Mix flours, baking powder, salt, sugar, pepper, sage and thyme. Add cheese. Beat the egg, mix with the oil and milk, and add to the flour mixture. Stir until dry ingredients are just moistened, about 15 strokes. Using floured hands, lightly knead dough 4 or 5 times; shape it into an 8-inch-wide circle on a baking sheet coated with cooking spray or on a pizza stone. Use a sharp knife to cut the circle into 8 wedges, but do not separate them. Lightly press 1 sage leaf onto the top of each wedge. Bake 18 to 20 minutes or until lightly browned. Makes 8 large scones.

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