Sage Plant / Recipe Ideas?

[recruiterg]

I have a sage plant that made it through the winter covered under a thick layer of shredded leaves. The plant is now huge and growing vigorously. The plant appears to be about to flower. Since I live in MN with a short growing season, I didn't know that sage & oregano were perennials in my climate. My herbs seldom go to seed (other than basil and dill). Is it best to remove the flower heads on sage OR should I let it flower? Typically, I don't let basil go to the flower stage so that the plant puts its energy into leaf production.

Also, what should I do with all this sage? Any recipe ideas?

[Lcottomsvcs]

You can let your plant flower and it won't effect the quality of the leaves,and the honeybees will be grateful to you. Your sage will make lovely pink or blue flowers depending upon the variety. Harvest the leaves for drying when they are young for best flavor, otherwise you can use the leaves anytime.

Try wrapping some sage leaves around a chicken breast, followed by pancetta (Italian bacon) or even a strip of regular bacon. Bake in the oven until tender. My family loves chicken cooked this way. The Sage/Smoky flavor is wonderful. Enjoy your sage!

[pinklady5]

Sage is great on roasted chicken or you can do a chicken or veal saltimbocca.

[recruiterg]

My sage plant is absolutely covered in beautiful purple flowers. It is a bee magnet. Thanks for the advice. I might try to take a picture.

[shelleybean]

Lemon and Sage Chicken

serves 2

2 chicken breast halves with skin and bone
6 whole sage leaves
1 lemon, quartered
2 cloves garlic, chopped
little olive oil
coarse salt
cracked pepper

Loosen the skin on the chicken but don't pull it off. First rub the outer skin with the sage leaves and then tuck them under the skin, 3 leaves for each piece of chicken. With clean hands, rub the olive oil, salt, pepper and garlic all over the chicken. Squeeze the juice from the lemons and toss the lemon pieces in with the chicken. Cover and marinate 1-3 days. Grill, broil or bake and serve hot, cold or room temperature.

You can just keep multiplying this up for larger batches.

[Tania]

Sage is an amazing medicinal herb. We use it in teas - adding a few leaves and/or flowers really enhances the tea flavor and aroma.

Sage helps to improve your memory, helps to regulate blood sugar, detoxify and cleanse the blood. It is both an antioxidant and an anti-inflammatory, it helps with gingivitis and rheumatoid arthritis. It is a really great herb to have in your diet.

http://www.besthealthmag.ca/eat-well...lp-your-health

http://www.whfoods.com/genpage.php?t...dspice&dbid=76

[Vespertino]

I like frying a sage leaf or two in butter until crispy and putting it on top of my "toad in the hole" breakfast (hole cut in bread slice, fill hole with egg, fry in butter, and nosh).

[KathyDC]

Sage is great in all kinds of poultry dishes, chicken as well as turkey. Pretty much any kind of chicken dish you might make, add sage. It can only enhance the flavor.

I also sometimes put it in beef stews and things of that nature, sometimes also vegetable soup.

Kathy

[spacetogrow]

A simple summer soup:

Coconut milk
Sliced baby bella mushrooms
Fresh sage leaves to taste
Salt to taste

Serve warm or room temperature.

[zeroma]

Originally Posted by spacetogrow

A simple summer soup:

Coconut milk
Sliced baby bella mushrooms
Fresh sage leaves to taste
Salt to taste

Serve warm or room temperature.

Now that sounds good! Must try.

[zeroma]

Sage is supposed to be good for tummy issues. That is why it is used in pork (and other fatty meats) a lot too.

I tried some fresh collected leaves, cut into little strips and fried in butter, added to a roast beef sandwich. Very nice to my surprise.

[Sun City Linda]

This is the first time in years I have NOT had a sage plant growing and I miss it. Had the bed cleared out where it was growing and reseeding. Guess I better start some seed myself !!! As everyone has said, Sage and poultry are a match made in Heaven! Also, at least where I live, Hummingbirds love the flowers.

[recruiterg]

Here's a picture of the sage plant in bloom.

[cdbva]

Here's a very easy one from Cooking Light that approximates the one I had on the computer that died (sigh).

http://www.myrecipes.com/recipe/saut...0400000109611/

It says use sage "sprigs", but I just picked some leaves. They got crispy and were good to eat along with the chicken, as someone has already mentioned.

Note that it's perfectly okay without the shallots. Shallots are good, but if you're just hanging around and say hmm, I need dinner but I don't have any shallots, leave them out. Some chopped onions in lieu of the shallots might be to your liking, if you feel like chopping.

Christine

[Vespertino]

Originally Posted by recruiterg

Here's a picture of the sage plant in bloom.

How beautiful!!!!