Sometime this summer you posted the following on a thread about what to do with excess sage.
Tuscan herb mix to last all winter...From Proud Italian Cook blog.
There's no real recipe here, it's impossible to be exact, but I took Davids advice using 3 parts sage to one part rosemary, 8 cloves of garlic and 1 tablespoon of salt, I also added lots of black pepper and crushed fennel seeds to mine. The hardest part is picking all the leaves off the rosemary and sage branches, it's time consuming but I did it while I was watching TV and the time went by fast, after that it was a piece of cake! I placed everything into my food processor and pulsed it a few times being careful not to liquefy the mix, then spread it out on a large baking sheet to dry for 3 days.
Last weekend I made my 3rd batch of this stuff and, wow, it is just so good. I use a low oven rather than leaving it out due to climate and available space. Hopefully I have enough for a few holiday gifts but I may just consume it between now and then.
Anyone looking for a way to use up sage before the frost should try this.
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