Season Eleven, Episode Ten. Roots and Shoots
Learn about sage, the soft silvery herb treasured for its warm, savory flavor and long history.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: Doing great, sunny as ever over here. How are you, Amiyah?
Amiyah: I am wonderful, so happy to be back with you all.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Sage!
Amiyah: The wheel spun to sage, the soft silvery herb with a warm, savory flavor. The hosts closed the season with a fragrant leaf treasured for ages.
Poke: Buckle up, folks. We are doing sage today.
Amiyah: Let us go back in time. What is the story of sage?
Poke: Sage has been grown around the Mediterranean for thousands of years, valued in cooking and once kept as a garden treasure believed to bring well being. Its name is tied to ideas of wisdom.
Amiyah: Okay, that is so good to know.
Poke: Over the centuries sage spread across Europe and the world, becoming a cozy, savory staple in autumn and holiday cooking.
Amiyah: What are the facts that are going to blow my mind today?
Poke: Sage leaves are soft, silvery green, and gently fuzzy.
Amiyah: That tracks.
Poke: It has a warm, earthy, savory flavor.
Amiyah: Wait, really?
Poke: It pairs famously with autumn and holiday dishes.
Amiyah: Okay, that is so good to know.
Poke: Fried sage leaves make a crispy, fragrant garnish.
Amiyah: How many kinds are we talking about here?
Poke: Sage comes in several fragrant kinds.
Amiyah: Go on.
Poke: Common garden sage has soft gray green leaves.
Amiyah: Purple sage has a colorful tinge and the same warm flavor.
Poke: Wait, really?
Amiyah: Pineapple sage has a fruity scent and bright red flowers.
Amiyah: Now let us take a trip. How is it used around the world?
Poke: In Italy, sage is fried in butter for pasta and gnocchi.
Amiyah: I did not know that at all.
Poke: In England, sage flavors classic stuffing.
Amiyah: That tracks.
Poke: In Germany, sage seasons hearty meat dishes.
Amiyah: Wait, really?
Poke: Around the world, sage is brewed into a soothing herbal tea.
Amiyah: Let us bust a myth. What have we got?
Poke: A lot of people think some think dried sage has no real flavor left.
Amiyah: Amazing.
Poke: Here is the truth. Dried sage is actually quite strong and concentrated, so a little goes a long way. Fresh sage is softer and more delicate.
Poke: A listener wrote in. Let us hear it.
Poke: What dishes go best with sage?
Amiyah: Ooh, good one.
Amiyah: Sage shines in cozy autumn and holiday cooking, from buttery pasta and stuffing to roasted vegetables and savory breads.
Amiyah: Let me give you my honest, unvarnished opinion.
Amiyah: Honestly, I went in unsure and came out a fan. It earned its spot today.
Poke: Okay okay, fair, I will allow it.
Amiyah: Amiyah loves crispy fried sage leaves as a garnish.
Poke: Poke prefers sage simmered gently into a warm brown butter.
Poke: See, this is why people tune in, the strong opinions.
Amiyah: Lightning round. Rapid fire, here we go.
Amiyah: Sage leaves are soft and silvery.
Poke: Its name is linked to the idea of wisdom.
Amiyah: Dried sage is strong, so use a little.
Poke: It is a classic taste of autumn.
Amiyah: So what did we take away from this one?
Poke: The hosts closed the season learning that sage is a soft, silvery herb with a warm savory flavor, treasured for ages and beloved in cozy autumn and holiday cooking around the world.
Amiyah: And now my favorite part, the recipe.
Poke: Today we are making Crispy Fried Sage Leaves. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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