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Summer uses for sage?

The sage I planted is thriving, but I need suggestions for what to do with it. I always think of it as a fall flavor--anyone have any good summery suggestions?

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  1. I would always pick fresh sage leaves and stuff a chicken breast with sage, Proscuitto and cheese, like you would do a Saltimboca. I will grill them and serve with a fresh tomato salad in the summer.

    Sage and Pineapple I liked together. Can make a relish of grilled pinapple, corn, red onion, sage...

    Maybe something here could spark you to think of something summery:

    http://chocolateandzucchini.com/archi...

    2 Replies
    1. re: Matahari22

      Wow! What a great list at that site. That and all these other wonderful ideas will keep me going for a while.

      1. re: Matahari22

        I stuff my whole chickens with sage also, along with a half an onion, some garlic, oregano from the herb garden, and a lemon cut in half. Then, because it is too hot here in summer to want to turn on the oven, I salt and pepper and then roast the whole chicken on my charcoal grill....

      2. I teach cooking classes on herbs. We've made:

        Sage and mint pesto (great on fresh herb risotto).

        Sage jelly.

        Sage and lemon butter.

        Sage panna cotta.

        Tempura sage leaves.

        Dry rubs (I dry lots of it) and seasoning blends (i.e. sage and orange zest).

        1 Reply
        1. re: chefathome

          I like browned butter, garlic and sage for a quick pasta sauce, but your addition of lemon also sounds good.

          1. re: ipsedixit

            You reminded me of infusing honey with sage (and other things).

            1. re: ipsedixit

              Sounds nice, and I too have a massive sage plant I've been ignoring. Got a recipe you like?

              1. re: jvanderh

                Do you know how to make a basic vanilla ice cream?

                If not, use this one as GENERAL guide. http://www.davidlebovitz.com/2009/02/...

                When making the custard, drop in a few sage leaves (or if you're so inclined, add it to the milk first and let it infuse before adding to the egg yolks to make the custard, works either way).

                Then when your custard is ready, and you are about to incorporate the cream, add the honey, then stir and chill before setting it in your ice cream maker.

                Depending on how much honey you add, reduce the amount of sugar you use. I usu. reduce by about 1/3 cup of sugar.

                1. re: ipsedixit

                  I have done the basic custard thing, yeah. Sounds good, thanks.

            2. Pig!

              Everyone loves to throw a pork tenderloin on the grill in the summer. Crushed sage is a great rub ingredient. It's even better inside, if you butterfly the tenderloin.

              6 Replies
              1. re: eight_inch_pestle

                I love sage on grilled pork. Sometimes I take a bunch of sage, stem and all, and throw it on the coals I am cooking over. The sage smoke is yummy. I do this with Rosemary too.

                1. re: calliope_nh

                  This is in the "why didn't I ever think of that?" department--and we grilled pork tonight! Sounds wonderful!

                  1. re: calliope_nh

                    Me too, sage and pork really work together! yum is right!

                    1. re: chef chicklet

                      Or pork roast, with rubbed sage and kosher salt- that scrumptious outer crust...

                    2. re: calliope_nh

                      Yeah, I do this with the leftover woody stems of just about any herb, but especially thyme and rosemary. A fully-leaved stem or two is nice as well. Of course if you have more than you know what to do with, by all means go (ahem) hog wild and use all leafy stems.

                    3. re: eight_inch_pestle

                      Butterfly the fillet. Lay in sage leaves, sliced garlic, sliced prunes or dried apricots. Tie up. Roast.

                    4. For the 4th of July, I made "French Country White Beans" from "366 Delicious Ways to Serve Rice, Beans, and Grains." It called for 6 sage leaves, 3-4 sprigs of thyme, and 1/2 cup chopped parsley--all growing in my garden. (If you go to Google Books, you can see the entire recipe.) It was delicious! I served it with grilled kielbasa and cornbread. For the one vegan in the group I prepared Tofurkey kielbasa cooked on the stove with olive oil and rosemary. Also cornbread (vegan and non) too. Everyone loved the meal--esp. the herbs in the beans. I plan to make this again very soon.