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Fresh sage and rosemary-what to do with it?

My mom went to the farmers market and picked up plenty fresh sage and rosemary, does anyone have any recipes or suggestions? I don't cook with fresh herbs often, thanks.

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  1. Both of these are great herbs, but are very strong and typically used in small amounts. Sage is great with poultry.. whole leaves can be put under the skin of chicken before roasting, I also love it in stuffing. Rosemary is good with shrimp, chop fine and mix with olive oil and a bit of lemon juice and grill (and if you really have a lot of rosemary, use the stems as kabob skewers). I like rosemary with other seafood as well, and often use with grilled lamb. (I'm in Phoenix, and rosemary is pretty common as landscaping shrubbery, so we always have plenty...)

    One more idea - make some compound butter and freeze.

    1. My favorite recipe for sage is sage roasted potatoes.
      Coat the bottom of a cast iron skillet with olive oil. Cover the entire bottom of the skillet with a single layer of sage. sprinkle with sea salt. place small halved new potatoes, cut side down, over the surface so the pan is crowded but there is only a single layer. Bake at 400-450 until the potatoes are done. The insides of the potatoes turn creamy and the sage fries crisp in the oil. It is a spectacular dish.

      2 Replies
      1. re: kolgrim

        We have a sage plant that's going gangbusters, so I made this dish tonight with halved fingerling potatoes from TJ, baby carrots and lots of fresh sage. I seasoned with salt, pepper and garlic powder b/c I always keep a jar on hand by the stove.

        My husband loved the combo. I thought I made plenty for leftovers, but the two of us ate an entire pan's worth tonight. Next time, I think I'll throw in some garlic cloves to roast in the pan. I've roasted potatoes with rosemary and thyme, but never thought to try it with sage. Thanks so much for the great idea!

        1. re: kolgrim

          I must try this. Love sage.

        2. Recently, I've been tucking a sprig of rosemary into bottles of Cab. Sauv. and a few sage leaves into either Sauv. Blanc. or Chardonnay. Let sit the rosemary sit for a half hour, the sage sit for maybe an hour, and then remove. Makes for a nice refreshing boost to wine. I sometimes add thyme to reds in addition, and lemon thyme to the whites. Not for all the time, but a fun thing to try.

          1. I love stuffed pastas (like ravioli or tortellini) with sage butter. Just thinly slice sage leaves (and I agree with firecooked - they're strong herbs so you want to be careful not to overuse) and cook in some butter and pour over the cooked pasta.

            2 Replies
            1. re: LulusMom

              brown butter sauce, or sage butter, is fantastic with pumpkin or butternut squash ravioli. it shouts, "welcome to autumn!"
              a couple of specimens:
              http://allrecipes.com/Recipe/Butternu...
              http://www.irrepressibletangent.com/i...

              and from one of my fave chefs, wolfie puck: http://www.fineliving.com/fine/entert...

              1. re: alkapal

                Mmm, yeah, pumpkin or squash are the perfect stuffed pastas with this.

            2. Stuff in in a chicken, along with a cut lemon, and bake it. The pan gravy that you make will be incredibly delicious!
              www.houndstoothgourmet.com

              2 Replies
              1. re: monavano

                Make flavored vinegar and olive oil. For flavored vinegar, use white vinegar and clear glass bottles, Push some sprigs of the herb, stems attached, into the bottle. Cover it with vinegar, and store in a dark place for a couple of days. You can then use the vinegar, and keep the herbs in it if you like.

                For flavored oil, take a plain olive oil, nothing too expensive, and cover sprigs of the herb. For this, I use Chinese take out containers with lids, when I can line the bottom with the herbs, then cover with the oil. Leave it overnight, and taste the oil the next day. When you get the flavor you want, decant the oil into bottles, using a funnel, and close them up. Don't throw out the sprigs -- you can use them in a dish or in salad.

                1. re: brendastarlet

                  Similar idea as the oil and vinegar: infused vodka. Great for cocktails.

              2. Can't really speak about the rosemary, as I don't really like it, but I made sage and almond pesto this year with some of my sage. I made it the same as I would make a basil pesto, but left out the parmesan. Then I froze it in chunks.

                1. We have lots of rosemary which needs to be trimmed back before being taken inside for the winter. Usually, we use some to marinate lamb [lemon, oil, salt, pepper, chopped rosemary] but determined to use far more we used the tough rosemary stalks as skewers for lamb kabobs. Smelled wonderful as it cooked. The onions and tomatoes had a lovely hint of smoked rosemary flavor, and the presentation was lovely.

                  We found that we had to create the holes with a metal skewer so we could insert the rosemary covered stalk.

                  1. Rosemary is great when roasting potatoes too.

                    1. Thanks for all the great ideas, I will try them out. Wish I could share it all with you!

                      1. You can use it all up in a batch of bread. Really nice is olive bread with some sauteed onions, sage in one loaf, rosemary in the other or mix them up. You can store half the dough in the freezer if you don't want to bake it all at once.

                        1. Great, great ideas already on this thread. I have just one more: lemon sage sorbet.

                          http://www.tspspices.com/Recipes.aspx...

                          1. I like to pound chicken breasts (or pork cutlets). Marinate a half hour in buttermilk.
                            Chop sage leaves and add to breadcrumbs with some finely grated Parmesan cheese. Drain the cutlets and shake off excess milk. Salt and pepper cutlets and press into the bread crumb mixture, taking time to be sure all the cutlets are well covered. Allow the cutlets to rest on a wire rack for 15 minutes to set up. Pan fry in some oil, a few minutes per side. I also like to fry up some whole sage leaves. Just toss into the oil, and when they curl up, they are done. So easy and delicious.