- 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.
Yield: 4 cups
1/3 cup thinly sliced onion
2 1/2 pounds tart apples, coarsely chopped, with skin
1 cup apple cider or apple juice
1/2 cup packed light brown sugar
1/3 cup dried cherries
1/2 cup golden raisins
1/3 cup chopped dates
6 tablespoons white wine vinegar
2 garlic cloves, minced
1/2 cup chopped fresh sage
- In a large stockpot, combine all of the ingredients except the sage, and bring to a boil over medium heat. Reduce the heat and simmer until thick, about 1 hour. Stir in the sage and simmer for 5 minutes.
- Allow the chutney to cool to room temperature, then cover and refrigerate. Serve warm or at room temperature.
Delicate, crunchy fried sage can be crushed and sprinkled on squash or bean soups, served as an accompaniment to burgers, and even eaten whole as a snack. Margo True paid homage to sage in “Power” (November 2001).
1 bunch fresh sage
1/4 cup olive oil
- Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot.
- Fry 6 – 8 leaves at a time until crisp, 2 – 3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt.
Makes about 30 fried leaves.
As beautiful to look at as they are great to eat, these golden slices of potato are scented and subtly flavored with crisp cooked sage. They are an incredible snack or a perfect savory side to any meal, from chicken to filet mignon. You can double this recipe and use two baking sheets. For even browning rotate the baking sheets halfway through the first 40 minutes of baking.
Cooking Light JUNE 2004
Yield: 3 servings (Serving size: 4 potato slices)
2 small baking potatoes (about 1 pound)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
12 sage leaves
Preheat oven to 400 degrees.
Cut each baking potato lengthwise into 6 equal slices. Place potato slices in a large bowl and drizzle with olive oil. Sprinkle with salt; toss well to coat potato slices. Remove potato slices from bowl. Reserve remaining olive oil and salt in bowl; set aside. Arrange potato slices in a single layer on a baking sheet.
Bake at 400 degrees for 40 minutes or until the potato slices are golden brown on the bottom. Remove potato slices from oven (leave oven at 400 degrees).
Add sage leaves to reserved olive oil and salt in bowl. Gently rub sage leaves along bottom of bowl, coating both sides with olive oil and salt. Working with one potato slice at a time, lift potato slice from baking sheet with a thin spatula. Lay 1 sage leaf on baking sheet and cover with potato slice, browned side down. Repeat with remaining potato slices and sage leaves.
Bake at 400 degrees for 10 minutes. Remove from heat. Using a spatula, carefully turn potato slices over with leaves on top. Bake at 400 degrees for an additional 10 minutes or until bottoms begin to brown. Serve immediately.
Yield: Twenty-four 2-inch patties
3 pounds ground turkey
1 medium onion, coarsely chopped
1/2 cup finely chopped Italian parsley
2 tablespoons finely chopped fresh sage, or 2 teaspoons dried sage
6 garlic cloves, finely minced
2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon ground cloves
1 teaspoon freshly ground pepper
- In a large mixing bowl, thoroughly combine the turkey using fingers or two forks, and the onion, parsley, sage, garlic, ginger, pepper flakes, cloves, and black pepper. Mix well.
- By hand, form the meat mixture into 24 patties, 2 inches in diameter and 3/4 to 1 inch thick. Arrange the patties in two very large skillets.
- Cook over medium heat turning once, for 12 to 17 minutes, until cooked through in the center.