Fried Sage Leaves
Harvest a dozen large sage leaves; wash and pat dry.
In a small skillet, heat about 1/4 inch olive oil over medium high heat.
Fry leaves one at a time until crisp but not brown. Drain on paper towels and sprinkle with salt.
Delicious over pasta, polenta, or risotto, or eaten as a savory snack.
Choosing and Storing
- Choose sage that has a fresh aroma and color.
- Fresh sage can be stored for up to four days in the refrigerator, wrapped in a paper towel, in a resealable bag.
Did You Know?
- In Europe and the Mediterranean, sage turns up in everything from pizza and pasta to cheese, meat, breads--even desserts!
- Of the hundreds of sage species, only a few are used for cooking. The tastiest and most widely used, common sage (Salvia officinalis), thrives in almost any soil.
- The name comes from the Latin word salvus, which means "safe"--a nod to this herb's believed medicinal powers.
Stop harvesting in early fall so the plant can recover before winter.
Store leaves in a resealable bag in the fridge for up to two weeks, in the freezer for up to two months.
Dried leaves can be stored for up to a year.