I have a little sage in my garden. Does that surprise you? I’m not sure why it SHOULD surprise you, you silly thing!
It MIGHT surprise you to know that, even though my sage plants (or at least parts of them) often survive the winter, sprout and spread prettily over the spring, and proliferate during the summer months, I often don’t season food with it. I love how it looks and smells. But for some reason, I reach for basil during the summer more than I reach for the sage.
Ours is not to reason why.
Sage is a lovely herb, great on potatoes, any sweet squash recipes such as for butternut squash, acorn squash and pumpkin. It’s also wonderful on bean soups and other recipes using beans. And let me tell you what’s ESPECIALLY lovely: when you fry sage leaves in olive oil until crispy and salt them! (Shhhhhh! I know frying things in oil and salting them is not a healthy practice. But in this case, you only use a little bit of sage. A little sage. A big flavor.)
- 2 tablespoons olive oil
- 25 sage leaves (medium-sized)
- salt to taste
- Wash and pat dry the sage leaves.
- Heat oil in a frying pan on medium-high heat.
- Drop 4 or 5 leaves in at a time and watch them sizzle for 30 seconds to a minute. Transfer sage leaves to a double-up paper towel to absorb extra oil. Salt the hot sage leaves generously. Work in batches until the leaves are crisped!
- You may keep the crispy leaves up to 2 days in a closed container on the counter top, but you'd be really unusual if you didn't eat them all up by that time!