SAGE

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My passion for this woody-stemmed rather pungent, oily/waxy evergreen herb may stem from my first childhood task in the kitchen at Christmas, mixing the sage and onion stuffing for the turkey. Though its looks are a bit dowdy it packs a punch when used finely chopped in stuffing or in a winter pesto with walnuts.

Deep fried sage leaves are a more modern way of using this wonderful ancient medicinal herb giving it a real whow effect, enhancing its perfume and making it edible just as it is, and it smells divine. So does your kitchen. Then use crumbled over vegetables, or in sea salt or tucked under the skin of poultry mixed with a little lemon and fried bacon or coppa di Parma, before roasting, grilling or frying.

Nestle its raw sprigs in with roasted vegetables before roasting in olive oil. Its natural perfume will brighten your taste palette summer and winter.

My favorite dish, ravioli with chopped sage added to browned butter with finely grated parmesan at the last minute, I will make it tonight UMM. or should I say Umami when made properly!

I learned the art at an Italian restaurant Antica in Amsterdam 15 years ago . I spontaneously joined the chef in the kitchen when he was preparing my order in the kitchen.

And it grows in my garden so I put it everywhere in sorbets, sage oil, saltimbocca, cakes , shortbread, madelienes . What next…milk before sleeping Ugh no that is going to far …. 

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