Get The Most Out of Your Sage from Backyard Eats
When It’s Ready
- Harvest individual leaves as often as desired, once the plant has been established.
- In the second year, cut down stems leaving 6” on the plant.
- Use a sharp knife or shears to clip stems and leaves away from the bush.
Sage is a herb that has a slightly bitter, earthy flavor with minty and peppery notes. It is often used in Italian and Mediterranean cuisines, especially in dishes containing meat or poultry. Sage can be used both fresh and dried. Fresh sage has a stronger flavor than dried sage, and is often used as a garnish or in salads, while dried sage is commonly used in stuffing, meat dishes, and sauces. It also pairs well with root vegetables like potatoes and carrots.
Fresh and Long-Term Storage: Keep in a dark, cool, and dry place for continual use after harvesting.
Cooking With Sage
- Sage Butter: Mix softened butter with finely chopped sage leaves, minced garlic, salt, and pepper. Use the sage butter to top grilled meats, roasted vegetables, or spread it on warm bread for a flavorful and aromatic twist.
- Butternut Squash and Sage Risotto: Sauté minced sage leaves with onions and garlic, then add Arborio rice and butternut squash cubes. Gradually add vegetable broth and stir until the rice is creamy and cooked. The earthy flavor of sage complements the sweetness of butternut squash in this comforting risotto.
- Sage-Roasted Chicken: Rub chicken with olive oil, minced sage leaves, salt, and pepper before roasting. The fragrant sage adds a savory and herbaceous flavor to the chicken as it cooks.
- Sage and Mushroom Pasta: Sauté sliced mushrooms with minced sage leaves, garlic, and olive oil. Toss the mushroom mixture with cooked pasta and sprinkle with grated Parmesan cheese for a simple yet flavorful pasta dish.
- Fried Sage Leaves: Heat oil in a pan and fry whole sage leaves until they turn crispy. Sprinkle the fried sage leaves with salt and use them as a flavorful and crispy garnish for soups, salads, or pasta dishes.