Our NYC Holiday Market is open—this weekend only! Come see us »
🔕 🔔
Loading…

My Basket ()

All questions

Tips for using a lot of sage...

A have about three packets of sage and most recipes I know call for a couple of leaves. Any thoughts how to use them because they go bad very fast. I thought of perhaps making sage infused simple syrup, but then not sure what to do with it either...

QueenSashy is a trusted home cook.

asked 8 months ago
12 answers 410 views
D0abaf68 a3aa 4105 a15a 732c3fd0d9ee  186158
added 8 months ago

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

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added 8 months ago

Ha! It did not occur to me to use it in lemonade :) I often use herb infused simple syrups to glaze muffins and cakes, but sage is kind of challenging. Thank you...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 8 months ago

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

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added 8 months ago

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

See: http://www.seriouseats...

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...

Also, you can freeze it: http://www.seriouseats...

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

https://food52.com/recipes...

https://food52.com/recipes...


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)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 8 months ago

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

05ecb292 9c62 4e50 b630 a898cae237ad  laura avatar s size
added 8 months ago

Make or buy some fresh gnocchi. In a pan gently fry the sage with butter (50gr = 2 oz at least) until the leaves are slightly crisp. Cook the gnocchi and as they float mix them in the pan with the sage and the butter. Stir well without mashing the gnocchi, add plenty of Parmesan and serve.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added 8 months ago

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!

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added 8 months ago

Oh wow - I feel sorry for the misery you endured LBF, but that sounds like one good way to use sage. I wonder it it works with other fillings (cheese comes to mind)... Have you ever gathered the courage to make it again?

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added 8 months ago

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

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)

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added 8 months ago

I make this app every year during my sage harvest time. It coincides with pear season: https://food52.com/recipes...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 8 months ago

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