It … However, there are plenty of other ways to use fresh sage. Purslane Recipes: 45 Things To Do With Fresh Purslane. The leaf is used to make medicine. C&Z NEWSLETTER: Get recipes, inspiration, and Paris tips FREE in your inbox! It now rooms with our blooming strawberry plants on the bathroom window sill, but it is so bushy I thought I’d better start thinking of ideas to put it to good use. – Sage butter on gnocchi You can use them for up to one year. Mix Them into Salad. Use it with a light hand if you're experimenting. Add fresh sage to bottles of virgin olive oil and place in a dark corner where the sage can infuse itself into the oil before using. This can be avoided to some degree by frequently pruning and harvesting its leaves. Prune the plant back directly after it flowers every year, to prevent excessive growth and deter it from becoming too woody. Use pruning shears to cut back any flower stems after bloom, to encourage continued leaf production. Hello, I'm Clotilde! Ground, dried sage is an excellent substitute for fresh sage. Toss through pappardelle. – Sage + onion (i.e. in an omelette) When the leaves are completely dry, you can crumble them between your fingers into a bowl, or use a mini-chopper to cut it into the right texture for brewing tea. Do use sage with dairy products. There are many species of sage. – Roast butternut squash on a thick bed of it. If you need sage immediately and you don't have any, you can substitute thyme or poultry seasoning, which contains some sage, but the flavor won't be quite the same. – Italian bread and cabbage soup with sage butter How to Convert Fresh to Dried Herb Measurements, Jamie Oliver's Marinated Pork Fillet Roasted on Rhubarb, The Spruce Eats' Ultimate Thanksgiving Menu. Unless otherwise noted, all photos, texts, and recipes are copyright Clotilde Dusoulier © 2003-2020. Lay the sage within the burning vessel. – Sage + chicken (i.e. – Sage + roasted peanuts. A 24 hour marinade, guaranteed to please every time. Although I have strayed from time to time over the years, this is the stuffing recipe I always return to. – Infuse honey with sage. – Freeze in ice cubes for summer drinks. Use half of a recipe for a chicken, or the full recipe for a turkey of up to 25 pounds. – Sage + pineapple – SautÃ© chicken livers with shallots and sage, season, then add a little cream. roast chicken with sage and lemon inside the cavity)– Sage + lamb (i.e. Sage is very prone to becoming a woody shrub that can need to be replaced up to every 3 or 4 years. Let the sage burn for a few seconds, and then blow out the fire; let the embers smoke. – Pan-fry chicken breasts, add sage, red onion, lemon & crÃ¨me fraÃ®che. … It looks nice in beds but you can also harvest leaves to use dried, fresh or frozen. – SautÃ© lamb chops with a sage leaf on each side. When everything is thoroughly mixed, work in some white wine. As with all dried herbs, storeÂ any form of dried sage in a closed containerÂ in a cool, dry place away from sunlight. Fresh sage leaves also can be covered inÂ olive oilÂ and stored in the refrigerator for up to three weeks. in lamb burger patties)– Sage + fried liver + croutons– Sage + polenta– Sage + onion (i.e. Clotilde Dusoulier is a French food writer based in Paris. – Sage ice cream Roast for 20 minutes or so with some olive oil (credit to Mark Bittman). Cooking mellows sage, so for fullest flavor, add it at the end of the cooking process. Another option is to freeze your fresh sage leaves in ice cubes. Along with sauteed onions, chopped celery and turkey broth made earlier this week. You can treat soft fresh herbs (like basil, parsley, cilantro, mint, tarragon, etc.) – Use with parsley, rosemary and thyme in chicken risotti and soups. Overview Information Sage is an herb. You can also choose to be notified when a new post is published. And of course, sage is the perfect flavor enhancer for poultry. – Sage butter on ravioli, especially pumpkin ravioli When it just starts to bubble, add the sage leaves and fry for 1 to 2 minutes per side, or until lightly browned. – Sage + eggs (i.e. Sage is also very good in dressings, stuffings, and bean dishes and as a seasoning for potatoes and tomato sauces. A few teaspoons will usually suffice to flavor a dish. Smoke attaches itself … Avoid sage that has yellowed leaves or doesn't stand up straight when you hold it up by the stem. It has a sweet yet savory flavor,Â and its most popular use is in stuffingÂ or dressing for Thanksgiving. I'm planning to use the fresh sage, parsley, thyme, salt & pepper to season my dressing. – Put some leaves into pesto with other herbs. It … Her recipes range from Grandmaâs favorites to the latest food trends. This sage-infused olive oil is great for sauteeing. – Sandwich an anchovy between two leaves, batter and fry for great antipasto. – Sage and cheddar biscuits or pumpkin sage biscuits Common sage (Salvia officinalis) grows well in U.S. Department of Agriculture plant hardiness zones 4 through 9. Any other additions? To freeze fresh sage leaves, wash and pat the sage sprigs dry, remove the leaves from the stems, and pack them loosely in freezer bags. 1 tablespoon fresh chopped sage = 1 teaspoon dried, 10 thin fresh sage leaves = 3/4 teaspoon dried sage. in lamb burger patties) – Take half a chicken breast, place 2 or 3 sage leaves on top, wrap in Parma ham, pack in foil, bake at 180Â°C (360Â°F). An enthusiastic explorer of flavors and observer of culinary trends, she leads private walking tours in Paris, contributes to international food and travel magazines, and writes cookbooks and guidebooks. – Mold around a piece of pork sausage (out of casing), batter and fry. Sage packs a healthy dose of vitamins and minerals. – Sage olive oil with pasta and parmesan Complimentary flavors are onion, garlic, thyme, oregano, parsley, bay leaf, and rosemary. in white bean hummous or an open sandwich)– Sage + apple– Sage + pineapple– Sage + roasted peanuts May have anticancer properties. Sage is a versatile herb that is easy to grow in most gardens. High in Several Nutrients. All rights reserved. – Sage + white beans (i.e. – Sage tea is a great remedy for sore throat. Make sure to use the leaves within four to five days. In a small skillet over medium-high, melt the butter. – Sage + fried liver + croutons – Add sage to bean dishes. So get familiar with this splendid herb and use it all year long. Add the salt and pepper and fresh sage, and cook until the sage is fragrant. While there is no rule set in stone that says exactly how much powdered dried sage is equivalent to a spoonful of chopped fresh sage, there's a rule of thumb which can be used when substituting dried sage for fresh sage in recipes. – Sage + eggs (i.e. To keep sage fresh, wrap the leaves in paper towels and store them in a plastic bag in the refrigerator; use themÂ within four to five days. Everyone will clamor for this recipe!!! – Wrap a flattened chicken thigh in prosciutto with a leaf of sage and pan-cook. 45 Ways To Use Fresh Sage. – Sage and goats’ cheese gnocchi – Sage + lamb (i.e. Then, add toasted garlic, black pepper, and fresh sage. My Sage Breakfast Sausage recipe contains the following: 1 pound ground pork - 453 grams (99.97%) 1 tablespoon sage dried or minced fresh - 2.04 grams (0.0045%) 1 teaspoon kosher … Dried sage is preferred over fresh by most cooks and comes in aÂ whole leaf, rubbed, and ground form. Get daily tips and expert advice to help you take your cooking skills to the next level. How to Use Fresh Sage Simply chopped, fresh sage is great sprinkled in moderation over fall pasta and soup, or stirred into softened butter for rubbing on meat or melting onto bread, rice, or vegetables. About Sage Herbs. – Add sage to duck sausage. Sage is an herb that is native to the Mediterranean region. Sprinkle them on salads, whip up a batch of herb and blossom tempura, or make sage blossom jelly or syrup, the latter of which can be put to good use in cocktails and lemonade. Surely there are other owners of expansive sage plants who would benefit. Classic Holiday Stuffing: A classic holiday recipe made with sliced crusty bread, butter, onions, … Learn more ». Use your hand to mix in the seasonings: first, mix in the salt getting everything nice and blended. But I enjoy its flavor very much, so I decided I would try and find seeds to grow my own. Use the drippings from the pan to make gravy as usual. Toss the bread cubes with the butter vegetable mixture, using your hands to make sure all the bread is coated in buttery goodness. Mom wants me to remind you to be careful with the amount of Now Reading: The Power of Intention by Wayne Dyer. Press a small ball of meat into the bowl of a spoon and turn the spoon upside down. in stuffing) Place three or four sprigs of fresh sage in a bottle, add about a cup of vinegar and place in a sunny spot for two to three weeks. Btw, you don’t have to use white sage to cleanse your home (it's your place, after all), but it is the herb most commonly associated with the practice, she says. Stale bread works just as well as fresh, so if you happen to have any old loaves hanging around, this is a great way to use them up; Dairy – 1 1/2 sticks of butter I couldn’t resist; I chose the most beautiful one and adopted it. If you prefer just a hint of sage flavor, add it at the beginning or use fresh sage, which has a milder flavor than dried. – Sage butter on trout If you really like sage, thread fresh sage leaves in between meats and vegetables forÂ shish kebabs. Here’s the shopping list for this old fashioned celery and sage turkey dressing recipe: Bread – about 2 loaves of bread (depending on the size of the loaf). If you really like sage, thread fresh sage leaves in between meats and vegetables for shish kebabs. • Fry chicken livers and onions with fresh sage, salt, pepper and butter. Freezing intensifies the flavor of the herb so proceed accordingly. All ingredient amounts are estimated; Mom has never measured and neither have I. Chicken or turkey is always moist, and tender. Mix toasted bread cubes, chopped sage, chopped parsley, salt and pepper in large bowl. Using Dried Sage Purchase dried sage. Letting it sit for even longer is better as more of the sage flavor will infuse into the vinegar. – Sage panna cotta. There aren’t many sage recipes in French cuisine, so it’s not part of the classic range of fresh herbs sold at produce shops or at the green market. – Lay two sage leaves over a long slice of sweet potato and wrap with a slice of prosciutto. When buying fresh sage, use the same basic rules you'd use for any herbs: If it looks bright and fresh, with plump leaves and a vibrant color, then it's going to taste bright and fresh. Secondary options include substituting with marjoram, rosemary, and savory. – Deep-fry the leaves and serve as an appetizer, or use as a garnish for poultry, meat dishes, or pasta. Options include sage honey, which involves infusing honey with dry sage leaves. Rubbed sage has a light, velvety texture, whereas ground sage is more of a free-flowing powder. You can use most non-balsamic vinegars but for best results, try white wine or apple cider vinegar. More: If you have more fresh sage than you know what to do with, try drying it.