sage advice

OH! One of my students just contacted me, announcing that she has an overabundance of sage in her backyard herb garden. Well, I can relate — the sage in my garden  is SOOOoooo happy this year. Cut it back? NO!  Only if it gets leggy, and at the moment it is gorgeous. See!

IMG_0337So, what to do with all of this sage?  You might want to consider making fried sage leaves — they are delightful as well as delicious.

Just heat about 1/2 inch of olive oil in a skillet over medium heat. Fry a few leaves at a time, just until they are crisp — about 1 minute or less. Drain on paper towels and sprinkle with sea salt while they are HOT! Yummy snacks and great garnishes.

When the oil has cooled, you have a lovely sage infused olive oil, which can also be used to drizzle over food. Try it on a grilled pork chop, then top with the fried sage leaves. Simple, sagey, and sumptuous.

One note of caution — these fried sage leaves are addictive! I’m just saying. . . .


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