You can throw them on salads, use them to garnish dishes, use them to flavor herbal vinegars, honey, or sugar.

However, for the overall health of the plant, it is best, at least in theory, to remove them if you don't want them. That being said, I never bother, and it doesn't seem to make much of a difference. Sage is sage, it's pretty rugged, not much kills it except too much shade and too much water, and eventual old age when it gets all woody and gnarly, which means its time to take cuttings and start fresh, new plants.

I've never grown herbs from a cutting. What would I need to do? My sage isn't to woody and gnarly yet, but I'd like to hear how it is done. Also, can you do a cutting with Taragon. That is definitely looking woody and gnarly this year. Although each year I cut it back until it is just a trunk and it comes right back with a vengeance so far.

They make a pretty garnish.

Allowing the flowers to bloom CAN tell the plants it's "done its job" for the season and reduce growth though, as pointed out above, sage is less vulnerable to that turn off switch than some other hebs and flowers.

Sage flowers are something I look forward to all year. Lucky you to have some. I used to have a recipe from Herb Companion magazine that used them, but I can't find it at the moment.

Here are some links for you on how to use your sage flowers, but I would point out that if the honeybees haven't done their thing yet, you should let them have their chance.

This link has various sage blossom pesto recipes, a pork recipe using sage blossoms, and someone suggests putting the flowers in salads.


Lots of good ideas here, too.


And if I find my recipe, I'll be back to post it. If I recall, it was for a pancake.


Cher

Some great ideas here! I love chive buds and flowers so I'll try the sage also. We clipped a few just to bring in and put in a jar for looks. Sure made the house smell great, but one of my daughters thought I was cooking something yummy.

Thanks again.