Sage

What temp is best for your herb?

- where temperatures have a low range between minus 30
degrees Fahrenheit and 20 degrees above zero. Freezing
begins at 32 degrees Fahrenheit

How big can your herb grow?

- between 12 and 30 inches in about a week

Where does your herb come from?

- Sage is an herb from the mint family that has a sweet,
yet savory flavour
How often does it need water?
- Go easy with watering. When the sage plants are
small, you should mist them with water to keep the
soil moist. But when they reach maturity, you should
only water sage when the soil surrounding the plant
is dry to the touch
What are some dishes your herb can
be cooked in? Find a recipe
- Sage goes well with pork, beef, duck and chicken
recipes, and fatty meats

 Step 1
 Preheat the oven to 190°C.
 Step 2
Place the pumpkin on a baking tray, drizzle with oil,
sprinkle with chilli flakes and season with salt and
freshly ground black pepper. Cover with foil and roast
for 25 minutes or until the pumpkin is tender. Allow
to cool slightly.

 Step 3
Puree pumpkin in a food processor with the chopped
sage and nutmeg. Set aside. Clean processor, then
process the ricotta, egg, parmesan, salt and pepper.

 Step 4
Lightly grease a 24cm-square baking dish. Lay 2
lasagne sheets over the base and spread with half
the pumpkin. Add another layer of lasagne sheets,
then spread with half the ricotta. Repeat process,
then sprinkle final layer of ricotta with extra parmesan.
Lay a sheet of baking paper over surface, cover with
foil and bake for 35 minutes. Uncover and bake for a
further 15 minutes or until golden. Stand for 5
minutes.

 Step 5
Meanwhile, heat the butter, sage leaves and walnuts
in a pan for 1-2 minutes over medium heat until the
butter starts to foam. Remove from the heat.

 Step 6
 Serve the lasagne drizzled with sage butter,
scattered with extra parmesan.

 1 tablespoon chopped sage, plus 12 whole leaves to serve

 1/4 teaspoon freshly grated nutmeg
 350g ricotta
 1 egg
 1 cup grated parmesan, plus extra to serve
 8 fresh lasagne sheets
 100g unsalted butter
 2 tablespoons chopped walnuts
 Salt, to season
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