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Two Huge Bunches of Sage

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So much sage in my CSA share this week. I have a ton of recipes that use a tablespoon here, a tablespoon there. I can fry it, make a brown butter sauce, etc. etc. But I'll never use it all up. Should I just dry it, or are there recipes that call for an abundance of sage? Thanks!

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  1. You could make a smudge stick and purge your house of evil spirits: ;-)
    http://en.wikipedia.org/wiki/Smudge_s...

    You could make sage pesto: I've never tried it, but it sounds interesting.
    http://www.kalynskitchen.com/2008/08/...

    And scroll down in that link for more ideas.

    1. I doubt whether you'll find recipes that use a lot of sage. It's something that can unpleasantly overpower unless used with care.

      Assuming pork is OK in your diet, then roasting a joint on sprigs of sage is worthwhile.

      1. I love lots of sage in roasted potatoes with olive oil, s+p. I could not get enough of this in Florence, Italy.

        1. I agree with what others said - not many recipes call for using lots of sage. I definitely suggest drying it. Keep some wrapped in a paper towel in your fridge and use that for recipes over the coming week or two, then hang the rest with string and leave it to dry for a few days.

          1. How about sage jelly? I make it and it is so good with roast chicken, duck, lamb... It requires steeping a fair amount of sage but the flavour is not strong at all.

            I also make sage and mint pesto (using almonds instead of pinenuts) with great success

            2 Replies
            1. re: chefathome

              ooh, i've never tried sage jelly, but it sounds like it could be wonderful, a savoury equivalent to mint jelly. will definitely be trying this, and the pesto as well.

              and the smudge stick idea is a good one, too -- lol, doesn't just rid the house of evil spirits, but evil smells, too! :)

              1. re: ginaatcateror

                Savory jellies are so wonderful.

                Thought of something else. You can fry the sage leaves to use on pasta and so on.

            2. This roasted pineapple and sage ice cream recipe calls for a cup of packed sage leaves and looks really interesting (I'm definitely saving it for a time when I have a ton of sage). http://www.thebittenword.com/thebitte...

              If pineapple isn't your thing, I also saw recipes for honey sage ice cream, maple sage ice cream, brown butter sage ice cream and lemon sage ice cream all over google. So if you have an ice cream maker, you may be in luck.

              1. You can make pesto out of it. I once did so using a recipe from my local paper. I think this was it:
                http://projects.washingtonpost.com/re...

                I have a thriving sage plant on my deck and have lately been tossing sprigs on the grill when i grill meats. The other day, I fried a big handful of leaves to serve alongside grilled sausage and fingerling potatoes.

                1 Reply
                1. re: tcamp

                  Oh yes! Sage Pesto is delish. I make it with almonds, olive oil and romano cheese. Very good with pork tenderloin too.

                2. It dries easily, and well. Then you can use it all winter. I love it with squash, butter, and garlic. Add some shaved parmesan... mmmmm.... (or instead of squash, use squash gnocchi).
                  You can tie it and hang it to dry, or use a low oven, depending on your climate. It's one of those herbs that is good dried.

                  1. Wash it, dry it well, and throw it into a ziplock freezer bag with the air squeezed out, then throw it in the freezer. Easy and works with most herbs.

                    1. You could make a compund butter, which would last for a long time in the fridge or freezer.

                      1. You guys rock! Thanks for all the suggestions!

                        6 Replies
                        1. re: rozziegirl

                          Tuscan herb mix to last all winter...From Proud Italian Cook blog.
                          There's no real recipe here, it's impossible to be exact, but I took Davids advice using 3 parts sage to one part rosemary, 8 cloves of garlic and 1 tablespoon of salt, I also added lots of black pepper and crushed fennel seeds to mine. The hardest part is picking all the leaves off the rosemary and sage branches, it's time consuming but I did it while I was watching TV and the time went by fast, after that it was a piece of cake! I placed everything into my food processor and pulsed it a few times being careful not to liquefy the mix, then spread it out on a large baking sheet to dry for 3 days.

                          1. re: angelsmom

                            That sounds really good, thanks for posting.

                            1. re: tcamp

                              My pleasure.

                              1. re: angelsmom

                                let me thank you again. I just made a batch but used my oven as my climate is not conducive to leaving things out to dry. The mix smells heavenly and tastes delicious! Now I need more sage.

                                1. re: tcamp

                                  Oh, I wish you were here....I am overrun with it. How did you make the mix? How did you measure it? Chopped or unchopped!

                                  1. re: angelsmom

                                    I didn't measure, just used your guidelines to eyeball it. I probably had more like a 2:1 sage to rosemary ratio. I put in the food processor and pulsed but the mixture was pretty moist and the sage leaves didn't chop very well. After a while in the oven, it was dry enough to crumble with my hands.

                        2. These days, many supermarkets & fish markets carry whole dressed trout.

                          One of my favorite recipes when I have an abundance of sage in my garden is to stuff each trout with a good handful of sage & thinly-sliced lemon, tie with kitchen twine if necessary to hold together, rub the outside of each trout with salt & pepper, then grill or pan-fry the until done. Delicious - the sage aroma permeates very nicely.

                          1. i have this problem! sage water is delicious and refreshing. just a bunch of leave in cold water, serve with ice, yum!

                            1. I put the stems on the coals of the grill when cooking pork. The smoke adds nice flavor. I do thes with rosemary stems too.

                              1. Start here http://saltysavorysweet.blogspot.ca/2...
                                Click on the link to the basic bread recipe. No knead, no bread machine, super easy just leave it for a few hours fresh bread!
                                I took this up a notch and call it "Stuffing Bread'. I.e. Like thanksgiving turkey stuffing. Along with the celery, I added diced onion (red or white), lots of fresh chopped SAGE plus sea salt and cracked black pepper. Delicious!

                                1. Oh, & as others have stated, sage dries very well. Best way that I've found to do it is to rubber band your bunches of it & hang them somewhere relatively cool, dark, & dry - like a spare room or something similar. When the leaves are fully crisp to the touch, remove the leaves from the stems - leaving them as whole as possible - & store them in air-tight containers. While many folks crumble them, the more whole you leave the leaves, the longer they'll retain their flavor & natural oils.