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Aug 27, 2011 08:08 AM


I just moved to a new house that has an abundence of sage growing in the herb garden. Besides Sausage, Roasted Chicken and Duck...what else is fresh safe good with? I often drop it in the deep fryer w/ some fresh rosemary when I fry up some fries. Please give me some good ideas.


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  1. There's a current thread on the Home Cooking board

    2 Replies
    1. re: oldunc

      I cant find a thread that is about what to use fresh sage on. All I can find is one that compares rubbed and dried. It doesn't really give me any ideas on what to use fresh sage for.

      1. re: whiteasianchef

        Currently under Aug. 26th (second page of posts)- titled "Lots of Sage. Any Ideas"- has about 20 replies.

    2. I love it with cornbread, as a brine for turkey/chicken with dried cranberries, diced apples, etc. A great brown butter sauce with ravioli. My mind is drawing a blank, I'll come back with some more.

      3 Replies
      1. re: kubasd

        Yep, that was my first thought, I use it in a browned butter sauce for pasta or ricotta gnocchi.

        1. re: kubasd

          As in...baked in cornbread or just as a garnishment? I love cornbread!

          1. re: kubasd

            Especially brown butter sauce with butternut squash ravioli and some Parm. Had it last night and it was delish.

          2. Somewhat appropriate memory on "hurricane" weekend.....I remember having a big storm here in L.A. when we lost power for days. Luckily, the gas top worked with a lighter.
            Went through the fridge...trying to cook what might spoil.
            Made a pasta with my neighbor (I had a broken wrist, so it took two of us) that had carmelized onions, sun dried tomatoes, prosciutto and sage. It's become one of my favorite dishes; we still laugh about "blackout" pasta. Opened a nice Barolo....sat in front of the fire with candles.
            I also have "fried" sage and used it as a garnish on dishes.....really crunchy and good!

            1. It's a standard ingredient in saltimbocca.

              1 Reply
              1. re: BobB

                I will second the saltimbocca rec. Great layers of flavor in a dish that takes little time to prepare.

                I will add Alton Brown's Dry-Aged Standing Rib Roast with Sage Jus.

                Expensive but an absolute show-stopper.

              2. I've had it fried in restaurants and it is delicious. I tried doing it myself and it wasn't as good. I think veal with sage is an Italian classic. Try searching on or this recipe: