Sage

Sage

Salvia officinalis

Do not take large doses for more than two weeks. Because it contains estrogen, pregnant women should exercise caution with its use. Sage is an often misused and misjudged herb in the kitchen. If used judiciously and with discretion, sage can add a lovely flavor to foods. Sage also has medicinal properties, which may be further explained in the future. Sage is used in sausages because of its preservative qualities. It is wonderful in herb jelly, oil or vinegar.

The flowers can be scattered in salads, infused for a light, balsamic tea, or used in fruit dishes. The leaves may be mixed with onion for poultry stuffing, cooked with rich, fatty meats (such as pork, duck, sausage), combined with other strong flavors, blended into cheeses, fried in a batter, or dipped in cream. Sage butter and sage vinegar can also be made.

I chose sage to be among my top ten culinary herbs due to its vast use in the culinary world. I think that this is an herb that any cook should learn more about.

Recipes

Sage Pesto
From Edible Flowers: from garden to palate

2 cups sage flowers

1/4 cup walnuts, roasted

1/2 cup walnut oil

1 clove garlic, peeled

4 scallions, white sections only, coarsely chopped

Add all the ingredients into a food processor and process until a smooth puree is reached. An interesting variation on the classical basil pesto for pasta. Try it as an accompianment to roast pork or veal.

Sage Crested Lemon Sole
From Edible Flowers: from garden to palate

1 cup sage flowers, finely chopped

12 small mushrooms, finely chopped

3/4 cup parsley, finely chopped

1 tablespoon lemon zest, finely chopped

1/3 cup bread crumbs, processed to fine consistency

1 egg

6 tablespoons sweet (unsalted) butter, softened to room temperature

salt

freshly ground black pepper

2 tablespoons olive oil

4 lemon sole fillets

Mix the flowers, mushrooms, parsley, lemon zest, crumbs, egg, butter, salt and pepper in a nonmetallic bowl. Preheat broiler.

In a heavy, cast-iron (or all metal - no plastic handles) frying pan, heat the oil until hot (not smoking). Add the fillets and cook them about 2 minutes on each side, just until lightly browned. Season with salt and pepper, if desired. Spoon the crust mixture onto the fish. Smooth to evenly cover each fillet. Place the frying pan about 12 inches under the broiler and cook until the crust is crisp and lightly browned. Be careful not to burn it.

Serves 4.

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Search OSU PlantFacts for information on sage:

	Do not take large doses for more than two weeks. Because it contains estrogen, pregnant women should exercise caution with its use. Sage is an often misused and misjudged herb in the kitchen. If used judiciously and with discretion, sage can add a lovely flavor to foods. Sage also has medicinal properties, which may be further explained in the future. Sage is used in sausages because of its preservative qualities. It is wonderful in herb jelly, oil or vinegar.
The flowers can be scattered in salads, infused for a light, balsamic tea, or used in fruit dishes. The leaves may be mixed with onion for poultry stuffing, cooked with rich, fatty meats (such as pork, duck, sausage), combined with other strong flavors, blended into cheeses, fried in a batter, or dipped in cream. Sage butter and sage vinegar can also be made.
I chose sage to be among my top ten culinary herbs due to its vast use in the culinary world. I think that this is an herb that any cook should learn more about.

Recipes
Sage Pesto From Edible Flowers: from garden to palate
2 cups sage flowers 1/4 cup walnuts, roasted 1/2 cup walnut oil 1 clove garlic, peeled 4 scallions, white sections only, coarsely chopped	Add all the ingredients into a food processor and process until a smooth puree is reached. An interesting variation on the classical basil pesto for pasta. Try it as an accompianment to roast pork or veal.
Sage Crested Lemon Sole From Edible Flowers: from garden to palate
1 cup sage flowers, finely chopped 12 small mushrooms, finely chopped 3/4 cup parsley, finely chopped 1 tablespoon lemon zest, finely chopped 1/3 cup bread crumbs, processed to fine consistency 1 egg 6 tablespoons sweet (unsalted) butter, softened to room temperature salt freshly ground black pepper 2 tablespoons olive oil 4 lemon sole fillets	Mix the flowers, mushrooms, parsley, lemon zest, crumbs, egg, butter, salt and pepper in a nonmetallic bowl. Preheat broiler. In a heavy, cast-iron (or all metal - no plastic handles) frying pan, heat the oil until hot (not smoking). Add the fillets and cook them about 2 minutes on each side, just until lightly browned. Season with salt and pepper, if desired. Spoon the crust mixture onto the fish. Smooth to evenly cover each fillet. Place the frying pan about 12 inches under the broiler and cook until the crust is crisp and lightly browned. Be careful not to burn it. Serves 4.