The wonders of cooking with sage


My kitchen has been filled with the wonderful aroma of drying herbs the past couple of weeks. They just keep growing with this nice weather and I can’t help but try to preserve as many as I can before the first freeze gets them.

One I have an abundance of this year is sage. Each year, my sage comes back bigger and bigger. I’m going to have to cut it back quite a bit before I cover it with hay for the winter this time.

While you can use sage fresh, it has a stronger flavor once it is dehydrated.
Once dried, the options are endless for meals where sage can add a burst of flavor.

With the holidays quickly approaching turkey and dressing keep coming to mind for me. A recent dressing recipe I have been making is Sage Dressing. The sage is a nice, bold flavor in the dressing and a perfect compliment to the turkey.

Sage also is good for breakfast. Occasionally we will make some fried potatoes, with onions, garlic and ham. I always find some herbs to throw in as well, often choosing my old favorite, sage. Just make sure you add the sage in the final few minutes of cooking so it doesn’t get too crispy.

These are just a couple of ways you can use sage. Do you have a favorite sage recipe?

Until next time, happy garden-fresh eating!

Sage Dressing
2 14-ounce bags regular bread cubes
1 cup finely chopped onion
2 cups finely chopped celery
4 cups chicken broth
1 tsp. thyme
1 1/2 tsp. sage
1 1/1 tsp. pepper
1 tsp. salt
1 cup melted butter

Combine all ingredients in a slow cooker. Cook one hour on high or five hours on low, stirring often.

Julie Clements is a Butler County Master Gardener.
Share your ideas for garden-fresh recipes or ways to preserve at and some will be featured in upcoming columns.


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