Thanks everyone. I was pretty sure (very actually) about all but the sage...the sage does indeed lack flavour and won't be my first choice for pasta sauce. One interesting note, the sage didn't really taste like anything until it got a bit older and matured a touch. Now it's definitely sage-ey!
ah okay...another interesting fact is that my original thoughts were as these plants were quite young....#2 had a lot smaller, and rounder, leaves when I made the original assessment....still doesn't smell or taste like much though...I'll try to dry some out a bit and see if I can compare to prepared.
I miss Forage, a restaurant that was here in Salt Lake City just a few blocks from my house. They had quite an extensive herb garden out back of the place. Of course, whenever I happened to walk by on my evening strolls I would never consider rummaging through it, trying to identify by sight and taste what all the various plants would be.
As my tab says I'm just a home cook, not a pro by any means......and as such I get to learn things that are common to others and revel in the excitement of discovery. My wife and I had the good fortune to dine at Chef Michael Smith's place (you Canucks know what I mean) and there was a herb garden in the complex. I spotted old #5 there and got schooled that it's grapefruit mint. Upon return home and testing - yep. That's what it is.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!