Yes, among the herbs my love clearly belongs to sage and I don't just love its appearance, as you might think, because I love using it so much to make my leaf jewelry and yes, I love my sage leaf ring very much, so it is also my constant companion and goes with me on all paths.

But I still love EVERYTHING about sage, its appearance, its velvety surface, its smell and yes, its taste.

Sage butter with fresh sage

That's why I like to use sage in cooking and today I made sage butter again, which I cooked up in advance.

Many of you probably know sage butter from its combination with pasta! Ravioli tossed in sage butter is on the menu at some Italian restaurants.

I have to tell you that sage butter is also perfect for simply spreading on bread. And this time I was lucky enough to have a freshly baked loaf of bread from my dear mum at home. It was a poem - just bread with sage butter!

Imagine the warm, crispy bread coming out of the oven and you generously spreading the creamy sage butter on it. The smell of fresh bread and spicy sage fills your nose and makes your mouth water. You bite into the bread with relish and feel the tender butter melting on your tongue. The taste is simply heavenly!

The sage butter gives the bread a delicious spice and a hint of herbs. The combination of the slightly bitter sage and the creamy butter is just perfect. It's a real explosion of flavor that will enchant you every time.

There's nothing better than a simple yet delicious bread with sage butter. It's a real indulgence that will make you happy with every bite. So next time you have a fresh loaf of bread on hand, be sure to try the sage butter on it - you'll love it!

I want to tell you that I also like to use sage butter to add more flavor to my rice. It's an easy way to spice up the rice and give it a creamy texture. Here's my secret: I simply mix a piece of sage butter into the finished basmati rice.

Imagine you have a steaming bowl of fragrant basmati rice in front of you. You take a piece of the aromatic sage butter and carefully place it on the rice. As it slowly melts, the buttery taste of the sage mixes with the rice and coats every single grain of rice. It's a real treat for the palate!

The sage butter gives the rice a distinctive flavor that takes it to a whole new level. It gives the rice a creamy texture and adds a hint of herbs. It's an easy way to spice up the rice and give it a special touch.

When you mix the rice with sage butter, you get a delicious combination of the mild taste of the rice and the intense aroma of the sage. Every bite becomes a taste experience that will make you smile.

So, next time you cook rice, give it a try and add a portion of sage butter. You will be surprised how much the taste of the rice changes and how creamy and aromatic it becomes.

I love adding a touch of sophistication to my cooking with simple tricks like adding sage butter. It's the little things that make the difference and make the meal special. So, take inspiration from sage butter and enjoy the delicious flavor it gives to your rice. Enjoy!

The recipe for my sage butter:

1 piece of butter (250 grams)
1 garlic clove
1 half teaspoon salt
15 large leaves of fresh sage

Yes, I like to use a lot of sage, because if I'm going to use it, I want the butter to taste very intensely of sage. If you like it more subtle and mild, then just reduce the amount of sage leaves to 5 or 10.

I melt the butter in a small saucepan on the stove at a low temperature. When the butter has completely melted, I add the salt and the very finely chopped sage leaves .

Now I let the butter simmer at a low temperature for 5 to 10 minutes. Don't let it boil! Only add the pressed garlic at the end. I like the garlic to taste really fresh and I'm always a bit careful so that it doesn't become bitter.

Now I pour the whole thing into a sealable container and let the butter cool. You can do this either the slow way and leave it in the kitchen until the butter is at room temperature and only then put it in the fridge, or the "quicker" way, which is what I usually do, and put it straight in the fridge.

I put the sage butter straight into the fridge after letting it cool down for a bit. Then I stir the butter every 15 to 20 minutes, so I can distribute the sage leaf pieces better in the butter and they don't stay completely at the bottom.

Now you either have some sage butter in stock for your pasta, or you can try it on your bread, and believe me, it really is a true poem.

I would be delighted if you tried my recipe and let yourself be seduced by the wonderful taste of sage. You also have the option of carrying a permanent sage leaf with you at all times in the form of a ring , earrings or even as a pendant .

My sage leaf jewelry is also taken directly from the real leaf and each piece is a handmade unique piece.

Because if you are a sage leaf lover like me, then you can never get enough of sage leaf.