Episode Transcript
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Speaker 1 (00:00):
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Roun Wilson, your
personal yard boy. We are talking about yarding on this
final Saturday in May twenty twenty five. Can't believe that
month flew through. It was kind of crazy. Anyway, as
I promise, she is back again with it's a Saturday.
How about we didn't blessed to have her with us
every Saturday so far? This has been absolutely outstanding. It's
(00:22):
time for our you urbally experience with our ccp CMH
Award winning syndicated journalist, Appalachian herbal Scholar, member of the
Herb Society of America, herbalist, author, cooking teacher, media personality,
and motivational speaker. You'll hear her on Sacred Herd Radio
and on iHeartRadio, as well our website about eating dot
com ladies and gentlemen, Rita Nader Hike.
Speaker 2 (00:44):
And filled.
Speaker 1 (00:49):
Big Crowd, Big.
Speaker 3 (00:50):
Crowd today, Woo well, good morning. You always make me
sound so much more important than you are the reality
of it, but it makes me smile.
Speaker 1 (01:01):
You are is the reality. We only speak the truth here,
the reality, the truth and justice in the American way
right here. Look up in the sky. It's a bird,
it's a plane. It's Riot, siper Rita. Dan likes it
that I write when I when I tell him you're
going to be on that you're going to call in.
He likes it that I write Riot.
Speaker 3 (01:22):
Oh of course. And you know, if you ever spell
my name, you only spell my name correctly, then I'll
be very hurt. I don't know what happened. You messed
it up one time, and I sort of like that.
Speaker 1 (01:34):
It's it's the way I type, that's it. I do that.
It's just my brain always types riot, not.
Speaker 4 (01:40):
Really your cell phone autocorrecting.
Speaker 1 (01:42):
And I used to have to go back and change it,
and I finally said, this is dumb. Just call her Riot.
Speaker 3 (01:49):
Well it's an unusual name anyway, so we'll go with that.
Speaker 1 (01:52):
Probably nobody out there called Riot, I don't think so,
Rita Heikenfelder website about eating dot com. Let's get it
right into the uh the recipe for this week, because
Dan and I both have just been salivating looking at
the picture here and reading the recipe, because how can
you go wrong with pork tender loins wrapped in pershudo?
Speaker 3 (02:12):
Oh, and you know It's an easy, easy recipe, but
sort of a fancy one. Basically, you're going to take
a couple of pork tenderloins they usually come about a
pound each, and trim them just a little bit. They
don't need much, and then I'll have the oven preheated
to three seventy five and then you just put the
(02:33):
tenderloins on a work surface, and then you arrange sage
leaves mister Wilson on the diagonal along its whole length,
and I usually space them evenly, sort of like a
striped barber pole's look. And then after you put the
sage leaves on, you start with the pashutto and you
(02:53):
start at one end of the tenderloin, and then you
just start wrapping those thin proshuto slices completely around the tenderloin,
and that sort of looks like a spiral pattern. Two.
And then you're covering the sage leaves, and I usually
press the pershooto in place with my hands and then
basically do that with the other one. And then you
(03:15):
heat some oil and olive oil and butter, and then
you just brown the tenderloins a little bit, and then
you bake them takes maybe ten minutes at three seventy five,
and while the tenderloin's roasting, those drippings in the skillet,
you add some shalot and some dry sherry and you
(03:35):
just drizzle that over the tenderloin after its slice. Really fancy,
but very easy to do, and really a delicious way
to use sage leaves because everyone thinks, you know, sage
is just for stuffing, but there's a whole lot it
can do besides that.
Speaker 1 (03:51):
You know, I used to we should go to Chicago
for the Garden Trade show up there, and there was
an Italian place I used to go to all the time.
They took the I'm pretty sure was perscudo, and it
cut it up a little, diced it up in little
cubes and then browned and put that in their fetiches,
their al fret of Genie Alfredo with peas.
Speaker 3 (04:11):
Mm hmm.
Speaker 1 (04:14):
That sounds I love that well. I can't imagine. I mean, Dan,
they're both are saying both of those together, that's a winner.
Speaker 3 (04:22):
Yeah, And it's something different, something different, and again it's
fun for entertaining. But pork tunderloin too. The nice thing
about that is they're usually reasonably priced, so you're really
good to go. So I hope all our listeners try it.
Speaker 1 (04:37):
Now, you said something about browning the pork tenderloin. Do
you do that before you put on the rest of
the the sage, and enter you do that after you wrapped.
Speaker 3 (04:44):
It, after you wrap it, and then that just starts
gives it a little color because such a lean meat,
and that just makes the sage leaves and the proscutto
stick to it as well, sort of like glue. So
just a little bit. And if you forget to do that,
you know what, no big deal. It will still be delicious.
Speaker 1 (05:03):
Now prosciuto is that's pork right?
Speaker 3 (05:07):
Yeah, it's an Italian I don't know if it's cured
or uncured, but it's like I want to say, Italian
ham slice, very thin, very salty, and not inexpensive, but
really really delicious.
Speaker 1 (05:22):
So we could call this sage pork tenderloin smothered.
Speaker 3 (05:28):
You could call us smothered.
Speaker 1 (05:30):
With pco.
Speaker 3 (05:33):
Well, okay, we'll go with that.
Speaker 5 (05:36):
Mm mm hmmm.
Speaker 1 (05:38):
Yeah, you got both of us looking at that picture
in the going. Yeah, we should have brought that in
here next time next yeah, right, Talking with Rita Hikin
found her website or her is about eating dot com.
Don't forget to check out her recipe of the sage
and procutto wrapped pork tenderloin Easy to do because if
it comes to Rita, you know it's easy to do
(05:59):
and it's going to taste great at the same time,
So be sure and check that one out. Now, you
talked about using sage, so I am assuming you want
to feature sage today as our herb of the week,
and I want to tell you something I have. Sharon
did a couple of planters by the front of our
landscape a corporate office last fall, and we sell sage
in the fall for both planting in the herb garden
(06:21):
because you can, or planting in your fall planters because
of that white leaf and it's pretty cool and it's tough,
it's cool, you know, cold, hardy and all of that.
So she planted a couple in there. Well, everything died
out obviously over the wintertime. Even the sage look pretty bad.
But all of a sudden it came back. It's looking
great and it's beer garden, by the way, but it
(06:44):
has a flower on it right now. And I've never
seen the beer garden flower before that's it's a purple
and it's absolutely gorgeous.
Speaker 3 (06:53):
Oh yeah, it's stunning in the it's a beautiful background
plant too, I think all the stages because they have
those sort of like spiky flower stalks that are just
brilliant purple. And beer garden doesn't flower quite as much
as you know, the common sake. So you got a
nice show there, you got something special.
Speaker 1 (07:13):
I'm thinking that, you know, the overwintering, the cold and
all that probably set it up for doing that, I'm assuming, yeah, group, yeah, yeah,
because like I said, I've never seen it do that before.
But it then I clipped that off and I took
it in the office and it was the training tool,
and I said, I'm gonna pretend that I'm Rida hiking Feld.
Can anybody tell me what this is? And then nobody,
(07:34):
you know, and then somebody said, well this flower looks
like Salvia. Said wow, very good.
Speaker 3 (07:39):
There you go. There you go. That's the name of
the family Salvia and it means to save so interesting name,
don't you.
Speaker 5 (07:46):
Think I do?
Speaker 1 (07:47):
And then I said, look at the square stem mm hmm.
Speaker 3 (07:50):
Member of the mint family.
Speaker 1 (07:52):
Mint family. Yeah, Oh, I was doing to read a
hiking Feld here big time.
Speaker 3 (07:58):
You could take that show on the road.
Speaker 1 (08:00):
Oh, I tell you what. It was, the big show
with Rita Hikenfeld not being there, not there. Yeah, And
then I said okay, So I said, okay, take one
of the leaves and rub it. Now, what do you smell?
And instead it's sage. And I said, that's exactly, it's sage.
Then they got all confused about what are you talking about,
mint family? Why are you calling it a salvia? And
it's sage. We explained all that, So there you.
Speaker 3 (08:22):
Go, very very good. And when we come back from
the break, Hey, are you happy that I'm really alert
now with the time today?
Speaker 1 (08:30):
My goodness? And there's no frog in the throat either.
Speaker 3 (08:33):
I know. Well, I did have a little sage in
time tea. I really did this morning. I don't know.
I just get that that frog in my throat in
the morning. Don't ask me why anyway, it is what
it is. But excuse me real quick. I was so
glad to hear Dick this morning and that he will
still call you. I love him, and I think we
all look forward to that couple of minutes that you.
Speaker 1 (08:55):
Chat every week, absolutely and he calls Gary Jeffy, you know,
in touch with a whole lot of us. So it's
pro Yes, it's very cool. Al Right, quick grrect we
come back. We'll talk about sage with our sage expert,
Rita Hikenfeld. Here in the garden with Ron Wilson.
Speaker 2 (09:11):
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Speaker 1 (11:39):
Welcome back here in the garden with Ron Wilson again
that toll free number eight hundred eight two three eight
two five five talking with our good friend Rita Hikenfelder
website about eating dot com, talking about her recipes, absolutely outstanding.
It's a poor tenderlin wrapped with protrudo. Can't get much
better than that, and of course inside there would be saved.
(12:00):
So we're talking about the great herb of stage which
you should be growing in your garden. Nine hundred varieties
of stage in this world?
Speaker 3 (12:08):
Isn't that something you know? I am familiar with a few,
and what I grew up with with probably most of us.
Here is the common sage, you know, the narrow leaf
from the perennial, and as far as I know, most
stages are very winter hardy, and they die back and
they look a little strangly when they die back in
(12:29):
the winter when they finally die back. So they take
to pretty good aggressive pruning in the in the spring.
But I always say, the pollinators love the sage flowers,
so let that sage flower before you do too much
pruning in the spring. But there's tons of varieties of sage.
Speaker 1 (12:50):
Yeah, and again let it flowers, not going to mess
it up. Let them enjoy that, and then clip that
off and the new growth will come on from there
and continue to grow. I thought those two stages in
the containers, we're toast, and boy they came right back
out again, so you know, it shows you how tough
they are.
Speaker 3 (13:06):
Oh yeah, and as I said, they're not the prettiest
specimen in the garden in early spring because they get
it's a woody erb you know, yeah, harder, but oh
my goodness, it's just a very consistent and you will
always have sage sort of like mint, which you know,
their culinary cousins are there, you go.
Speaker 1 (13:25):
Not aggressive like mint, but very tough and very durable,
so saves you know, I you know, we think of
sage at least I do I think of stuffing Thanksgiving, Uh,
you know, putting in the sty I smell that, and
I think of turkey and turkeys, dressing and all that.
Do you call it stuffing or dressing?
Speaker 3 (13:41):
We call it stuffing because we decided the burg But
if I.
Speaker 1 (13:45):
So, if I don't stuff it, it's not stuffing, it's dressing.
Then it's dressing. Yep, same stuff. But you just got
to stuff it to call it stuffing.
Speaker 3 (13:58):
I guess again that's how.
Speaker 1 (13:59):
We doing a pan is called dressing.
Speaker 3 (14:03):
Yes, on the side. On the side, you wouldn't call
it stuffing, although I don't know. Some people may. But
whatever it is, it will use sage and it will
be delicious.
Speaker 1 (14:13):
Gotta have sage in anyway. So sage is the usual,
not only culinary purposes obviously, it's a great looking plant,
and medicinal purposes as well.
Speaker 3 (14:22):
Oh yeah, you know when you think of I always
tell my student sage in time tea. Those two aromatic
herbs will help anything upper respiratory and sage by itself
a lot of time. The different stages like Dalmatian sage
is brewed into it a tea again to sore throats
(14:44):
and even coughs, and sometimes it will even help joint
pain and headaches. I mean, so sage we think of
it as stuffing, but it's got some wonderful medicinal qualities
as well.
Speaker 1 (14:56):
Or dressing, m or dressing. I love it. So what
are your favorite varieties used? And the one of course
I always promote would be the beer garden.
Speaker 3 (15:10):
Oh yeah, the beer garden is such a beautiful sage
and it doesn't get so rangy like our common sage.
The leaves are larger and very velvety, and you don't
need many to add to a dish because they're so large.
And what I like about it too is it tends
to have good leaf production before it gets real woody
(15:31):
and flowering. So it's just a lovely stage and it's beautiful,
and I have to say in containers as well, it
sort of keeps her shape, so that's a good one.
And again, culinarily, it's just got a nice, earthy, sort
of a sage like flavor. Trying to decide and describe
the flavor of stage is sort of hard to me.
(15:52):
It's sort of herbaceous, but sort of earthy and musty.
I don't know what would be your call on.
Speaker 1 (15:58):
That that smells like dressing to me.
Speaker 3 (16:01):
Yeah, well there you go. And well that's the thing
that people think it's only for dressing. But you can
use sage. I will chop up sage leaves in spring omelets.
I mean, it's really wonderful with vegetables and even with
root vegetables, Like when you think of potatoes and sweet
potatoes and leaks and all that and that you braize
(16:22):
and like brown sugar and butter and you throw a
few sage leaves in there, really really delicious. So it's
an old fashioned herb with but I think people are
rediscovering it.
Speaker 1 (16:36):
Did you tell me they used to use stage to
prevent meat from spoiling?
Speaker 3 (16:41):
They did. That's one of the fun facts. And I
love that in olden days, and you'll say, when I
was young, Yeah, sage leaves were used to prevent meat
from spoiling. And it's just sort of like rosemary leaves.
It's that strong scent and it's a good prinsertive as well.
So that was one of the things that they use
(17:03):
stage for. And when you think about it, when you
think medicinally, it's it's anti bacterial, anti viral again, it's
it's just a wonderful medicinal herb. But there's one sage
that I don't think we have talked about too much.
Not the Dalmatian stage, which is one of my favorite
culinary stages, but white sage. You know, the one that
(17:25):
they use for smudging. Are you familiar with that? No, well,
you're just not. You're not in the hippie stage like
I am.
Speaker 1 (17:33):
Still it's well, you brought a couple of those talks
and kind of let them up there.
Speaker 3 (17:39):
I did. Yeah, yeah, you make they It's called a
smudging stage and it's white sage and it's sort of
looks like sage brush. It's more bushy, really aromatic, and
the Native Americans would use it to uh make like
smudge pots and cleanse the air and the spirit. And
(18:00):
from what I can understand now, Hollywood has really taken
up on this and it's like a go to symbol
for cleansing. So really fun white sage and you'll see it.
You can buy it at the store online now. It's
quite popular. And it's a smudging stage more spiritual and
ceremonial than culinary.
Speaker 1 (18:21):
I would say, so you probably do that every day
then going to clear the air, well, I.
Speaker 3 (18:26):
Do have a white stage plan. I haven't done anything
with it yet, but you know, now you've inspired me.
Speaker 1 (18:31):
There you go, and if it prevents me from spoiling.
I guess that's why they use it in the ancient
Egypt for embalming purposes as well.
Speaker 3 (18:39):
Yeah, well, I would think that that particular body was
already pretty far gone, but they did. Yeah, back in
ancient Egypt, it was used for embalming purposes, along with
cinnamon and other spices, so long ancient history.
Speaker 1 (18:53):
It's an easy one to grow. Put it in your
herb garden. You're gonna love it and you're gonna use it,
and it's gonna make it feel better and the all
nine years as Rita Hikenfeld, always a pleasure, great information
our website about eating dot com. We can't tell you
how much we appreciate all the time you've been spending
with us this spring.
Speaker 3 (19:09):
Well, I enjoyed it, and I hope to see a
lot of folks at Nathorp today. I'll be there from
ten thirty to twelve.
Speaker 1 (19:15):
You've got an Athorp nursery. Glad, Thank you, Rita. Coming
up next, Peggy Montgomery here in the garden with Ron Wilson.
How is your garden growing?
Speaker 2 (19:26):
Call Ron now at one eight hundred eighty two three.
Talk you are listening to in the Garden with Ron Wilson.
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Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Roun Wilson, your
personal yard boy. We are talking about yarding on this
final Saturday in May twenty twenty five. Can't believe that
month flew through. It was kind of crazy. Anyway, as
I promise, she is back again with it's a Saturday.
How about we didn't blessed to have her with us
every Saturday so far? This has been absolutely outstanding. It's
(00:22):
time for our you urbally experience with our ccp CMH
Award winning syndicated journalist, Appalachian herbal Scholar, member of the
Herb Society of America, herbalist, author, cooking teacher, media personality,
and motivational speaker. You'll hear her on Sacred Herd Radio
and on iHeartRadio, as well our website about eating dot
com ladies and gentlemen, Rita Nader Hike.
Speaker 2 (00:44):
And filled.
Speaker 1 (00:49):
Big Crowd, Big.
Speaker 3 (00:50):
Crowd today, Woo well, good morning. You always make me
sound so much more important than you are the reality
of it, but it makes me smile.
Speaker 1 (01:01):
You are is the reality. We only speak the truth here,
the reality, the truth and justice in the American way
right here. Look up in the sky. It's a bird,
it's a plane. It's Riot, siper Rita. Dan likes it
that I write when I when I tell him you're
going to be on that you're going to call in.
He likes it that I write Riot.
Speaker 3 (01:22):
Oh of course. And you know, if you ever spell
my name, you only spell my name correctly, then I'll
be very hurt. I don't know what happened. You messed
it up one time, and I sort of like that.
Speaker 1 (01:34):
It's it's the way I type, that's it. I do that.
It's just my brain always types riot, not.
Speaker 4 (01:40):
Really your cell phone autocorrecting.
Speaker 1 (01:42):
And I used to have to go back and change it,
and I finally said, this is dumb. Just call her Riot.
Speaker 3 (01:49):
Well it's an unusual name anyway, so we'll go with that.
Speaker 1 (01:52):
Probably nobody out there called Riot, I don't think so,
Rita Heikenfelder website about eating dot com. Let's get it
right into the uh the recipe for this week, because
Dan and I both have just been salivating looking at
the picture here and reading the recipe, because how can
you go wrong with pork tender loins wrapped in pershudo?
Speaker 3 (02:12):
Oh, and you know It's an easy, easy recipe, but
sort of a fancy one. Basically, you're going to take
a couple of pork tenderloins they usually come about a
pound each, and trim them just a little bit. They
don't need much, and then I'll have the oven preheated
to three seventy five and then you just put the
(02:33):
tenderloins on a work surface, and then you arrange sage
leaves mister Wilson on the diagonal along its whole length,
and I usually space them evenly, sort of like a
striped barber pole's look. And then after you put the
sage leaves on, you start with the pashutto and you
(02:53):
start at one end of the tenderloin, and then you
just start wrapping those thin proshuto slices completely around the tenderloin,
and that sort of looks like a spiral pattern. Two.
And then you're covering the sage leaves, and I usually
press the pershooto in place with my hands and then
basically do that with the other one. And then you
(03:15):
heat some oil and olive oil and butter, and then
you just brown the tenderloins a little bit, and then
you bake them takes maybe ten minutes at three seventy five,
and while the tenderloin's roasting, those drippings in the skillet,
you add some shalot and some dry sherry and you
(03:35):
just drizzle that over the tenderloin after its slice. Really fancy,
but very easy to do, and really a delicious way
to use sage leaves because everyone thinks, you know, sage
is just for stuffing, but there's a whole lot it
can do besides that.
Speaker 1 (03:51):
You know, I used to we should go to Chicago
for the Garden Trade show up there, and there was
an Italian place I used to go to all the time.
They took the I'm pretty sure was perscudo, and it
cut it up a little, diced it up in little
cubes and then browned and put that in their fetiches,
their al fret of Genie Alfredo with peas.
Speaker 3 (04:11):
Mm hmm.
Speaker 1 (04:14):
That sounds I love that well. I can't imagine. I mean, Dan,
they're both are saying both of those together, that's a winner.
Speaker 3 (04:22):
Yeah, And it's something different, something different, and again it's
fun for entertaining. But pork tunderloin too. The nice thing
about that is they're usually reasonably priced, so you're really
good to go. So I hope all our listeners try it.
Speaker 1 (04:37):
Now, you said something about browning the pork tenderloin. Do
you do that before you put on the rest of
the the sage, and enter you do that after you wrapped.
Speaker 3 (04:44):
It, after you wrap it, and then that just starts
gives it a little color because such a lean meat,
and that just makes the sage leaves and the proscutto
stick to it as well, sort of like glue. So
just a little bit. And if you forget to do that,
you know what, no big deal. It will still be delicious.
Speaker 1 (05:03):
Now prosciuto is that's pork right?
Speaker 3 (05:07):
Yeah, it's an Italian I don't know if it's cured
or uncured, but it's like I want to say, Italian
ham slice, very thin, very salty, and not inexpensive, but
really really delicious.
Speaker 1 (05:22):
So we could call this sage pork tenderloin smothered.
Speaker 3 (05:28):
You could call us smothered.
Speaker 1 (05:30):
With pco.
Speaker 3 (05:33):
Well, okay, we'll go with that.
Speaker 5 (05:36):
Mm mm hmmm.
Speaker 1 (05:38):
Yeah, you got both of us looking at that picture
in the going. Yeah, we should have brought that in
here next time next yeah, right, Talking with Rita Hikin
found her website or her is about eating dot com.
Don't forget to check out her recipe of the sage
and procutto wrapped pork tenderloin Easy to do because if
it comes to Rita, you know it's easy to do
(05:59):
and it's going to taste great at the same time,
So be sure and check that one out. Now, you
talked about using sage, so I am assuming you want
to feature sage today as our herb of the week,
and I want to tell you something I have. Sharon
did a couple of planters by the front of our
landscape a corporate office last fall, and we sell sage
in the fall for both planting in the herb garden
(06:21):
because you can, or planting in your fall planters because
of that white leaf and it's pretty cool and it's tough,
it's cool, you know, cold, hardy and all of that.
So she planted a couple in there. Well, everything died
out obviously over the wintertime. Even the sage look pretty bad.
But all of a sudden it came back. It's looking
great and it's beer garden, by the way, but it
(06:44):
has a flower on it right now. And I've never
seen the beer garden flower before that's it's a purple
and it's absolutely gorgeous.
Speaker 3 (06:53):
Oh yeah, it's stunning in the it's a beautiful background
plant too, I think all the stages because they have
those sort of like spiky flower stalks that are just
brilliant purple. And beer garden doesn't flower quite as much
as you know, the common sake. So you got a
nice show there, you got something special.
Speaker 1 (07:13):
I'm thinking that, you know, the overwintering, the cold and
all that probably set it up for doing that, I'm assuming, yeah, group, yeah, yeah,
because like I said, I've never seen it do that before.
But it then I clipped that off and I took
it in the office and it was the training tool,
and I said, I'm gonna pretend that I'm Rida hiking Feld.
Can anybody tell me what this is? And then nobody,
(07:34):
you know, and then somebody said, well this flower looks
like Salvia. Said wow, very good.
Speaker 3 (07:39):
There you go. There you go. That's the name of
the family Salvia and it means to save so interesting name,
don't you.
Speaker 5 (07:46):
Think I do?
Speaker 1 (07:47):
And then I said, look at the square stem mm hmm.
Speaker 3 (07:50):
Member of the mint family.
Speaker 1 (07:52):
Mint family. Yeah, Oh, I was doing to read a
hiking Feld here big time.
Speaker 3 (07:58):
You could take that show on the road.
Speaker 1 (08:00):
Oh, I tell you what. It was, the big show
with Rita Hikenfeld not being there, not there. Yeah, And
then I said okay, So I said, okay, take one
of the leaves and rub it. Now, what do you smell?
And instead it's sage. And I said, that's exactly, it's sage.
Then they got all confused about what are you talking about,
mint family? Why are you calling it a salvia? And
it's sage. We explained all that, So there you.
Speaker 3 (08:22):
Go, very very good. And when we come back from
the break, Hey, are you happy that I'm really alert
now with the time today?
Speaker 1 (08:30):
My goodness? And there's no frog in the throat either.
Speaker 3 (08:33):
I know. Well, I did have a little sage in
time tea. I really did this morning. I don't know.
I just get that that frog in my throat in
the morning. Don't ask me why anyway, it is what
it is. But excuse me real quick. I was so
glad to hear Dick this morning and that he will
still call you. I love him, and I think we
all look forward to that couple of minutes that you.
Speaker 1 (08:55):
Chat every week, absolutely and he calls Gary Jeffy, you know,
in touch with a whole lot of us. So it's
pro Yes, it's very cool. Al Right, quick grrect we
come back. We'll talk about sage with our sage expert,
Rita Hikenfeld. Here in the garden with Ron Wilson.
Speaker 2 (09:11):
Not gardening questions. Ron has the answers at one eight
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Speaker 1 (11:39):
Welcome back here in the garden with Ron Wilson again
that toll free number eight hundred eight two three eight
two five five talking with our good friend Rita Hikenfelder
website about eating dot com, talking about her recipes, absolutely outstanding.
It's a poor tenderlin wrapped with protrudo. Can't get much
better than that, and of course inside there would be saved.
(12:00):
So we're talking about the great herb of stage which
you should be growing in your garden. Nine hundred varieties
of stage in this world?
Speaker 3 (12:08):
Isn't that something you know? I am familiar with a few,
and what I grew up with with probably most of us.
Here is the common sage, you know, the narrow leaf
from the perennial, and as far as I know, most
stages are very winter hardy, and they die back and
they look a little strangly when they die back in
(12:29):
the winter when they finally die back. So they take
to pretty good aggressive pruning in the in the spring.
But I always say, the pollinators love the sage flowers,
so let that sage flower before you do too much
pruning in the spring. But there's tons of varieties of sage.
Speaker 1 (12:50):
Yeah, and again let it flowers, not going to mess
it up. Let them enjoy that, and then clip that
off and the new growth will come on from there
and continue to grow. I thought those two stages in
the containers, we're toast, and boy they came right back
out again, so you know, it shows you how tough
they are.
Speaker 3 (13:06):
Oh yeah, and as I said, they're not the prettiest
specimen in the garden in early spring because they get
it's a woody erb you know, yeah, harder, but oh
my goodness, it's just a very consistent and you will
always have sage sort of like mint, which you know,
their culinary cousins are there, you go.
Speaker 1 (13:25):
Not aggressive like mint, but very tough and very durable,
so saves you know, I you know, we think of
sage at least I do I think of stuffing Thanksgiving, Uh,
you know, putting in the sty I smell that, and
I think of turkey and turkeys, dressing and all that.
Do you call it stuffing or dressing?
Speaker 3 (13:41):
We call it stuffing because we decided the burg But
if I.
Speaker 1 (13:45):
So, if I don't stuff it, it's not stuffing, it's dressing.
Then it's dressing. Yep, same stuff. But you just got
to stuff it to call it stuffing.
Speaker 3 (13:58):
I guess again that's how.
Speaker 1 (13:59):
We doing a pan is called dressing.
Speaker 3 (14:03):
Yes, on the side. On the side, you wouldn't call
it stuffing, although I don't know. Some people may. But
whatever it is, it will use sage and it will
be delicious.
Speaker 1 (14:13):
Gotta have sage in anyway. So sage is the usual,
not only culinary purposes obviously, it's a great looking plant,
and medicinal purposes as well.
Speaker 3 (14:22):
Oh yeah, you know when you think of I always
tell my student sage in time tea. Those two aromatic
herbs will help anything upper respiratory and sage by itself
a lot of time. The different stages like Dalmatian sage
is brewed into it a tea again to sore throats
(14:44):
and even coughs, and sometimes it will even help joint
pain and headaches. I mean, so sage we think of
it as stuffing, but it's got some wonderful medicinal qualities
as well.
Speaker 1 (14:56):
Or dressing, m or dressing. I love it. So what
are your favorite varieties used? And the one of course
I always promote would be the beer garden.
Speaker 3 (15:10):
Oh yeah, the beer garden is such a beautiful sage
and it doesn't get so rangy like our common sage.
The leaves are larger and very velvety, and you don't
need many to add to a dish because they're so large.
And what I like about it too is it tends
to have good leaf production before it gets real woody
(15:31):
and flowering. So it's just a lovely stage and it's beautiful,
and I have to say in containers as well, it
sort of keeps her shape, so that's a good one.
And again, culinarily, it's just got a nice, earthy, sort
of a sage like flavor. Trying to decide and describe
the flavor of stage is sort of hard to me.
(15:52):
It's sort of herbaceous, but sort of earthy and musty.
I don't know what would be your call on.
Speaker 1 (15:58):
That that smells like dressing to me.
Speaker 3 (16:01):
Yeah, well there you go. And well that's the thing
that people think it's only for dressing. But you can
use sage. I will chop up sage leaves in spring omelets.
I mean, it's really wonderful with vegetables and even with
root vegetables, Like when you think of potatoes and sweet
potatoes and leaks and all that and that you braize
(16:22):
and like brown sugar and butter and you throw a
few sage leaves in there, really really delicious. So it's
an old fashioned herb with but I think people are
rediscovering it.
Speaker 1 (16:36):
Did you tell me they used to use stage to
prevent meat from spoiling?
Speaker 3 (16:41):
They did. That's one of the fun facts. And I
love that in olden days, and you'll say, when I
was young, Yeah, sage leaves were used to prevent meat
from spoiling. And it's just sort of like rosemary leaves.
It's that strong scent and it's a good prinsertive as well.
So that was one of the things that they use
(17:03):
stage for. And when you think about it, when you
think medicinally, it's it's anti bacterial, anti viral again, it's
it's just a wonderful medicinal herb. But there's one sage
that I don't think we have talked about too much.
Not the Dalmatian stage, which is one of my favorite
culinary stages, but white sage. You know, the one that
(17:25):
they use for smudging. Are you familiar with that? No, well,
you're just not. You're not in the hippie stage like
I am.
Speaker 1 (17:33):
Still it's well, you brought a couple of those talks
and kind of let them up there.
Speaker 3 (17:39):
I did. Yeah, yeah, you make they It's called a
smudging stage and it's white sage and it's sort of
looks like sage brush. It's more bushy, really aromatic, and
the Native Americans would use it to uh make like
smudge pots and cleanse the air and the spirit. And
(18:00):
from what I can understand now, Hollywood has really taken
up on this and it's like a go to symbol
for cleansing. So really fun white sage and you'll see it.
You can buy it at the store online now. It's
quite popular. And it's a smudging stage more spiritual and
ceremonial than culinary.
Speaker 1 (18:21):
I would say, so you probably do that every day
then going to clear the air, well, I.
Speaker 3 (18:26):
Do have a white stage plan. I haven't done anything
with it yet, but you know, now you've inspired me.
Speaker 1 (18:31):
There you go, and if it prevents me from spoiling.
I guess that's why they use it in the ancient
Egypt for embalming purposes as well.
Speaker 3 (18:39):
Yeah, well, I would think that that particular body was
already pretty far gone, but they did. Yeah, back in
ancient Egypt, it was used for embalming purposes, along with
cinnamon and other spices, so long ancient history.
Speaker 1 (18:53):
It's an easy one to grow. Put it in your
herb garden. You're gonna love it and you're gonna use it,
and it's gonna make it feel better and the all
nine years as Rita Hikenfeld, always a pleasure, great information
our website about eating dot com. We can't tell you
how much we appreciate all the time you've been spending
with us this spring.
Speaker 3 (19:09):
Well, I enjoyed it, and I hope to see a
lot of folks at Nathorp today. I'll be there from
ten thirty to twelve.
Speaker 1 (19:15):
You've got an Athorp nursery. Glad, Thank you, Rita. Coming
up next, Peggy Montgomery here in the garden with Ron Wilson.
How is your garden growing?
Speaker 2 (19:26):
Call Ron now at one eight hundred eighty two three.
Talk you are listening to in the Garden with Ron Wilson.
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