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A lot of SAGE- ideas??

I love having an abundance of the softer, summer herbs (basil, mint, cilantro, parsley) to eat raw, make pestos, etc, but I'm stumped for what to do with this huge amount of fresh sage. Any ideas?

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  1. Saltimboca is one idea and what I do with mine is hang it in a cool dry place to dry and use in the winter months. It tastes so much better than the store bought stuff.

    2 Replies
    1. re: Candy

      I've never dried herbs before- could you provide some more specifics? Thanks!

      1. re: amp156

        Cut the plant close to the ground so you have some stems and then band them together. I put a loose paper or plastic bag around the herbs to keep dust off but to allow some air circulation and hang upside down for several weeks. I do this with lavender too.

        Then when the herbs have dried you can remove the leaves from the stems and bag or bottle or just leave them hanging, garage, cool screened porch and use as needed. Very simple to do. I don't know where you are but here in south central Indiana I usually don't cut my sage until Sept. or so.

    2. Marcella Hazan has a wonderful recipe (but then, aren't they all?!?) for Spareribs Pan-Roasted with Sage and White Wine.

      http://needsmoregarlic.typepad.com/ne...

      1. Ravioli with sage browned butter.

        http://www.epicurious.com/recipes/rec...

        Sage just naturally grows to exceed demand by a factor of a hundred or so.

        1. Dip the leaves in tempura batter, fry them in oil, drain, sprinkle with sea salt and serve with cocktails or a glass of dry white wine.

          A recipe Pat Wells got from an Italian trattoria:
          - Marinate 4 boneless, skinless chicken breasts and 24 large sage leaves (or 8 rosemary branches) in 3 tablespoons each lemon juice and olive oil for 1-3 hours.
          - Remove the breasts and leaves from the marinade and pat dry. Save the marinade.
          - Fry the breasts over medium heat in a combination of olive oil and butter about 4 minutes a side. When you turn the breasts, tuck the sage into the fat beside and between the breasts. Remove the sage when crisp but not burned.
          - Remove the breasts to a cutting board. Season generously with salt and pepper. Cut crosswise into 1/4 to 1/2-inch thick slices. Transfer to warmed plates.
          - Throw out the fat in the pan. Return the pan to the burner and turn the heat to medium high. Pour in the marinade and, if necessary a little cold water, and reduce to a syrup, scraping the bottom of the pan to free any caramelized adherences. Spoon immediately over the chicken and garnish with the sage leaves.

          1. I have used sage in a wonderful white bean salad. It is just sage tossed with ribboned sage leaves in a red wine vinagrette.

            Also, fried as a garnish for anything especially pumpkin or squash ravioli.

            It would also be good with roasted pork.

            Jenna