Tips for using a lot of sage...

Chiffonade them with a few other herbs (basil, tarragon...) and add to salad, top pasta or pizza. Sort of like a bouquet garni seasoning.

I make this app every year during my sage harvest time. It coincides with pear season: https://food52.com/recipes/14429-fried-sage-leaves-and-pear-chips-in-a-gorgonzola-yogurt-dip

One of my favorite ways to use sage (use chicken if turkey is not available): https://food52.com/recipes/31943-turkey-saltimbocca

You get the benefit of the oil-fried sage -- cooking in fat deepens the flavor, as it does to curry leaves -- with prosciutto in every bite. The sage leaves will stay intact without the toothpicks after cooking; I left them on in the photo simply to show the method (in the event that not all readers are familiar with the standard use of a straight pin). ;o)

i would guess that 'pain in the __ss' would be different for me than for you (I imagine everyone having more patience than I) but I once worked as a kitchen helper at an important wedding;I was MISERABLE when I was given the job to sandwich a flat anchovy between two sage leaves, then dip them in flour, then egg wash, then breadcrumbs, to prep them for deep frying. (An AUTHENTIC Italian hors d'oeuvre.) Ohhhhh, the memory itself is painful and I am cringing. But it is a way to use up alot of sage leaves!

Fry the leaves until crispy & put them on everything!!

Make pesto, with walnuts instead of pine nuts. It's good in a bean soup or over a farro salad. (A little goes a long way.)

How are you storing it? Fresh sage should last for several weeks.

See: http://www.seriouseats.com/2015/04/the-best-way-to-store-fresh-herbs-parsley-cilantro-dill-basil.html

Specifically: “ Store Hardy Herbs by arranging them lengthwise in a single layer on a slightly damp paper towel, rolling them up like a jelly roll, then transfer the bundle to a plastic zipper lock bag or wrap it in plastic wrap. Store in the refrigerator.”



Dry using the microwave - the best, quickest, easiest way - and the sage will taste considerably fresher than dried sage purchased in any store: http://www.seriouseats.com/2015/03/use-the-microwave-to-dry-your-herbs-for-long-lasting-intense-flavor.html

Also, you can freeze it: http://www.seriouseats.com/2015/03/how-to-freeze-herbs-for-long-term-storage.html

Freezing in oil is convenient if using later in a braise or roast, such as these:

https://food52.com/recipes/14025-cuban-adobo-pork-shoulder

https://food52.com/recipes/4872-cuban-adobo-pulled-pork-and-slaw-sandwiches


Or, nestled under or inside a roast chicken. Best spatchcocked with a lot of thinly sliced onion, a pinch of thyme leaves, and a splash of white wine.

Finally, make compound butter (I'd add finely chopped thyme and rosemary) and freeze. It will last for at least several months. Rub that compound butter under the skin of a chicken before roasting, or on a grilled steak.

;o)

i grew sage last summer and had an abundance towards the end. i washed, dried (on a paper towel) and froze them whole and it worked really well. they defrost quickly and in great shape so i have an absurd amount of "fresh" sage whenever i want...though it goes fast when i make my chicken pot pie

i've used sage simple syrup in lemonade (with excellent results)! i'll keep brainstorming.