Bee That As It May

The sage bush blooms generously and with so much spirit that multiple bees bounce like pinballs through its jungle of flowers, feasting -- and when creatures sip nectar, the flowers they sip from actually re-fill their nectar so the bees, butterflies and sipping birds return for seconds.

In May the sage bush -- still expanding, now chest-high -- when flowering is a center of industry, as they used to say about certain cities in the U.S. with robust manufacturing economies. In winter I trim back its dried-up, surprisingly woody branches. The rest of the year I do nothing but have fresh sage in overabundance. People in the South will fry sage leaves. I don't. I bundle cuttings in twine and hang them upside down to dry; the leaves also dry in one minute in the microwave. Dry leaves are then crumbled for packaging and use. Oh, I admit it: I sage-smudge the Divine Cabin on occasion. To sanctify it. To restore its flawless natural vibe. I also cut sage bunches for my woo-woo witch-and-Tarot signs-and-omens friends -- of whom I have an unusual number. A mystic is just someone who believes there are things we can't see.

Can of Beans Herb Harvest Salad

My sage bush out in the yard never dies and deer don't eat it; and in a freakishly sunny spot next to the house, a rosemary bush year-round provides aromatic needles for my cooking. I had my own basil leaves, frozen, from last year, and parsley. And I had a can of beans and not much else, because I'd just come home from four days away. So I was overjoyed to find a recipe that used what I had on hand. It's really tasty if you're harvesting herbs:

I gladly share my sage with everyone.

Warm Cannellini Bean Herb Salad (serves 2)


1 can white cannellini beans (also called "white kidney beans")
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled and finely chopped, or put through a press
3 Tablespoons chopped Italian parsley
handful of basil leaves, chopped
1 teaspoon finely chopped rosemary leaves
4 large fresh sage leaves, finely chopped
salt and freshly ground black pepper to taste
juice of 1/2 lemon
1/4 cup oil-cured black olives

Drain and rinse the beans; dry them on a clean dish towel. In a large saute pan combine the olive oil, garlic, and herbs. Warm over very low heat for about 4 minutes or until the garlic and herbs release their aroma. Add the beans, salt and pepper to taste, and toss very gently. Over low heat, cook about 5 minutes until the beans are heated through and have absorbed some of the flavors of the olive oil. Off the heat, add lemon juice and toss very gently.

Place on serving platter and surround with the black olives. Serve immediately. (I like to serve it on lettuce.)