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I hadn't noticed until Wednesday but one of the sages was in bloom. The herbs at the Casa aren't fond of winter but they put up with it because it's short lived. The thyme and the sage kicked a little about the snow flurries but got over it and as the weather has warmed they've shaken off the doldrums.
This is ordinary culinary sage that you would use in sausage stuffing or to season a pork roast with.
While fresh sage works with a wide variety of foods, sage is to pork what red wine is to TWC, just perfect.