I made a fresh vegetable soup with all my garden veggies. I threw in about 5 leaves of fresh sage and let the soup simmer for a couple hours. It was totally horrible! I finally figured out that the bad taste was from the sage. The sage taste was overpowering. So, gardeners and cooks, please tell me what proportions to use and how long to leave it in the broth.
I ruined my soup with fresh sage. What's the correct procedure?
Sage should not be used in soup. Rosemary, Thyme or Bay Leaves are good for soup. You can use other herbs depending upon what type of soup you make.
Mint
Tarragon
Marjoram
Savory
Dill
Reply:google it :]
Reply:Add more broth to it and a can of tomato paste. It should tone it down.
Reply:Sage is a soft herb (as opposed to thyme) you should put soft herbs in at the very end of cooking as they break down very quickly.
Reply:Don't put sage in your soup.
Reply:Sage is better on meat. Best if you omit it and instead use basil and oregano.
elaine
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