Sage has a lovely delicate flavour so its perfect to add a bit of interest to your little ones meals. Dried sage is packed with potassium, calcium, iron, magnesium and manganese (all the nutrients have been concentrated as its dried). Potassium is needed to maintain a good balance in body fluids and make sure all the nerves and muscles stay healthy. Calcium is needed for healthy bones and teeth and iron is essential for transporting oxygen around the body. Magnesium is needed for normal muscle and nerve function and bone development. Manganese is needed to keep bones growing and energy levels up.

When to give to your baby +6 months
Sage makes a good choice for one of you baby’s first herbs. We recommend to start introducing herbs and spices from around 7 months once first tastes have been accepted, however every baby is different so follow your instinct or consult your health visitor if you are not sure. Herbs can liven up baby food and using them is a wonderful way to expand your baby’s taste buds, while offering interesting flavours from early on in their journey.

The perfect sage
Wherever possible we like to use organic sage, which means that they have not been sprayed or treated with any nasties. We understand that this isn't always possible, so buy the best available to you at the time. When buying fresh herbs, make sure that they look fresh and have not started to wilt. They should have a fresh smell and have not rotten bits. To help keep them fresh for longer, wrap in a damp pies of kitchen paper and store in an air tight container; they should last for several days stored like this.

Best way to cook them for your baby
Try adding fresh (or dried) sage to vegetables before you roast them in the oven. To maximize the flavour, Keep the sage in with the vegetables whilst you blend to the required consistency, depending what stage of the journey you are at. Don’t add too much though, as a little really does go a long way!

What goes well with sage
Butternut squash, carrot, pumpkin, coutgette, beetroot, quinoa, brown rice, onion

Tom RedwoodComment