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Tons of Rosemary & Sage! What to do?

In my herb garden they have taken over the place. What can I make? I don't do meat.

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  1. I am with you on this! My rosemary is almost waist high and 4' around! Sage is huge as well. I have been dreaming about pumpkin ravioli with brown butter, sage sauce. Or roasted potatoes with olive oil, dijon mustard, rosemary, salt and pepper. Gnocchi with the sage butter sauce is great as well. Sorry, almost everything else I do is with some type of meat.

    2 Replies
    1. re: mschow

      Second the gnocchi with sage butter sauce. I let the butter brown a bit, throw in chiffonade of sage leaves, toss in gnocchi. Couldn't be easier.

      Rosemary--roasted root vegetables with rosemary and garlic would be my first thought as well. I'm in a northern climate so my rosemary doesn't last the winter, so I make sure to dry some. The sage makes it through Thanksgiving usually so I have it for my turkey (tofurkey??)

      I also would think about baking some olive rosemary bread!

      1. re: coney with everything

        Sage butter sauce is delicious - I also like it with cheese ravioli. Rosemary butter sauce is also very good.

    2. I had a dessert at Otto in NYC that featured a rosemary infused chocolate sauce. I duplicated it at home by letting some rosemary steep in the chocolate for a while and then straining it out. If you only add a little bit, it gives it a nice flavor without being too overwhelming.

      1. Roasts use up a a lot of herbs. herb breads, herb butters, deep fried sage garnishes, rosemary used as skewers. You could dry or freeze them for later. rosemary can be incorporated into desserts...

        1. I like using rosemary sprigs instead of skewers when grilling. If you do eat fish, then this works nicely with firm white fish like swordfish or marlin. If you're veggie, then little cherry tomatoes are also very tasty done like this.

          Just strip off the leaves from the lower part of the stem (save these for marinade), leaving a pretty little tuft up top. then skewer your fish/tomatoes/whatever onto the bare stem and marinate briefly (< 20 min) in a mixture of rough chopped rosemary, olive oil and balsamic before grilling on medium heat. To prevent burning, I put a little tinfoil hat on the exposed rosemary and remove before serving.

          1 Reply
          1. re: tartiflette

            there is a lot of sage in my rely to "favourite pizza toppings" above (roasted butternut squash, sage and garlic)

          2. i know this isn't cooking with these herbs, but i like to take bunches of rosemary and sage (which have eaten several large planters alive outside my condo this summer) and put them in nice glasses and vases and scatter them around the house...they last alot longer than traditional bouquets and smell fantastic...my bathrooms all smell like rosemary!

            1 Reply
            1. re: meemoo

              You can also do fish with sage....I'm thinking something with a little more heft, but not salmon or tuna. - swordfish would work...and fried sage leaves are fabulous. Rosemary roasted potatoes with a little garlic. Green beans sauteed with garlic and rosemary.

            2. I make a white bean dip with rosemary and garlic that's delicious on good crackers- it might even be good with sage, too.

              1. Well Sage is always good with carrots or any kind of squash. I've made some good spaghetti squash with a cream, garlic and sage sauce. Very light and tasty with a side salad.
                Rosemary is great for stews. I used Seitan a lot when i was a veggie and used it as a sub for meat in stews.

                My solution for an overabundance of herbs is to make herbed breads or foccacia. If you do cheese, the sage goes well with a smoked cheese, just throw some of that in the bread as well. Rosemary with some sundried tomatoes and black olives is to die for. I just take a normal bread or foccacia recipe and tweak it to suit what i need to add into it.
                Good luck. You can always freeze your herbs if you just have too much!

                1. Rosemary and Sage are both Herbs that, due to their low moisture content in the leaf, dry very well. I pick, wash, and spin mine and then lay on a cooling rack to dry for a couple of weeks. Strip the leaves from the stems and store in an airtight jar until next summers crop.

                  1 Reply
                  1. re: ironmanps

                    Thanks a lot! Also I have too much thyme. Same thing? Roasting potatoes etc?