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Dec 9, 2004 11:11 AM

rosemary, sage and thyme

  • a

Ok, still got a lot of leftover rosemary, sage and thyme in the fridge from Thanksgiving. And all are in good shape. But I want to use them before they go bad.

I've done ravioli with sage/butter sauce... and a few other things, but what are your suggestions on how you'd use them up... Preferably something that would use more than just one of them... oh, and most important, something easy... I'm getting home very late from work and don't have a lot of time for cooking these days...

- Adam

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  1. Homemade pot pies. You can make a big batch of the filling (be liberal with the herbs) make several serving size pot pies, freeze them and pop them in the oven when you get back from work. This always gives me time to walk the dogs, do the bills, laundry etc. while dinner is cooking.

    You can also use them in foccacia or a panini.

    1. For the sage: Sage & walnut pesto, fried sage leaves. (haven't actually tried these). Saltimbocca. And I love the recipe below, which is definitely quick and easy.


      2 Replies
      1. re: julesrules

        Fried sage leaves are divine! We make them according to the recipe for fried squash blossoms in Marcella Hazan's Essentials of Classic Italian cooking -- basically, you make a light batter of flour and water, dip the whole sage leaves in the batter and then deep fry. They are really delicious.

        For the rosemary, potatoes are really good roasted with rosemary and garlic. Or, you could make the rosemary roasted cashews which were discussed in the holiday thread (linked below).


        1. re: DanaB

          This past weekend I grilled some skirt steak and potatoes. I precooked the potatoes in the microwave a bit, cut them in half and then then brushed them with garlic/rosemary infused olive oil, s&p. I put a bunch of rosemary spears directly on the grill and the potatoes on top of that. Most of that could be done ahead of time (the oil infusion, precooking the potatoes) so that the final cooking can be done after work.

      2. If your rosemary is in good shape, make a fresh cut in the end and pop it in a glass of water until it roots. Pot it and then you'll have it forever and only need to use what you need.

        1. Stuff a trout with onions and/or garlic and plenty of thyme, brush trout with olive oil, broil, turn, broil. Super quick, super tasty.

          1 Reply
          1. re: JoanN

            You could do the same thing with the rosemary branches. Or use both.

          2. Chop them up and put them in old ice cube trays. Pour water over them and freeze. When they are frozen, put them in labeled plastic bags and squeeze the air out. This should keep them for a couple of months.

            You can also dry them.


            I love to use these herbs as a stuffing for whole baked fish and/or roast chicken.

            You can also scent your bath water with them if you're feeling special. :)