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Sep 24, 2007 05:37 PM

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 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.