- Deep-fry the leaves and serve as an appetizer, or use as a garnish for poultry, meat dishes, or pasta. Try Fried Sage Leaves and Oven Fries with Crisp Sage Leaves from our Phocas Farms Recipe section.
- Lay two sage leaves over a long slice of sweet potato and wrap with a slice or prosciutto or bacon. Roast for 20 minutes or so with some olive oil.
- Roast butternut squash on a thick bed of sage.
- Take half a chicken breast, place 2 or 3 sage leaves on top, wrap in bacon or prosciutto, pack in foil, bake at 350 degrees.
- Freeze in ice cubes for summer drinks.
- Sage tea is a great remedy for sore throat.
- Make orange sage marinade: Blend together 1/4 cup unsweetened orange juice, 2 tablespoons lemon juice, 1 tablespoon minced fresh sage, 3 tablespoons brown sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup Dijon mustard in a large bowl. Then, marinade up to 3 pounds of boneless chicken or pork pieces in the mix for 1 – 3 hours before grilling or broiling them.
- Season baked chicken: Lightly coat a whole chicken or chicken pieces with oil or melted butter. Then, sprinkle on chopped fresh sage, rosemary and marjoram with salt and pepper to suit your taste before baking the chicken.
- Sage Sausage Patties, and Apple Sage Chutney are recipes you’ll want to try.
