Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 15, 2007 07:03 AM

Sage advice, please!

My DH has planted an herb garden and included a flourishing sage plant. I never cook with sage. And now I'm flush with it. Any suggestions?

  1. Click to Upload a photo (10 MB limit)
  1. Sage is lovely breaded and fried - I'll try to find a link to a recipe I posted on it. Also good in a brown butter sauce for pasta. I've also made porchetta stuffed with garlic/parsley/sage.

    Here's the link:

    There's also a photo in the first post in the thread of the fried sage leaves.

    1 Reply
    1. re: MMRuth

      And - sage is the herb of choice for poultry stuffing. I have used a bit of it crumpled into a marinara sauce for macaroni. I believe that's a Roman tradition. When dried the flavor of sage intensifies. We always have sage plants in our herb garden. The variegated sages are not only ornamental but also used in cooking.

    2. Great with chicken. I use it in rubs and also stuffed under the skin. Also many Italian cookbooks will have sage/butter sauces for pasta. Rich but very, very good.

      1. One of my favorite sage preparations is roasted new potatoes with sage. Cover the bottom of a cast iron skillet with a thin film of oil. place a single layer of sage in the oil covering the entire surface of the pan. sprinkle with sea salt. place halved new potatoes, cut side down in a single layer fitting in as many as you can. Bake at 400 fro 45 minutes or until potatoes are done. the sage is criscpy and fried, the potatoes have great taste and texture. you can't go wrong.

        1. I love stuffed pastas with sage butter. Just slice it thinly and put it in with some melting salted butter. Especially good on pumpkin or squash ravioli.

          1. I always make veal saltimbocca when I have extra sage-- it's a simple preparation; here's an example:


            I actually use Mark Bittman's recipe in HTCE, which uses whole sage leaves, but otherwise I think it's pretty similar to the above, and I'm not near my cookbook.