I’ll never forget the first time I ate at a really snazzy restaurant – I was sixteen, and yep, someone else was paying. I didn’t know quite the level of “fancy” I was dealing with until they brought me my salad. Full lettuce leaves lay on my plate – not torn up like I was used to, and I wasn’t sure what to do with it. I felt really out of sorts for a moment, and looked around the room to see what other people were doing. Eureka! I could cut my salad with my fork and knife! A revelation.
What does that have to do with fried sage? Not much, except for that fact that I’d always had the impression that fried sage leaves were a bit showy and only for fine dining. And the idea of making them at home? Never crossed my mind.
That is, until last week when I was in the garden at Harvest Thyme Herb Farm, and my friend Deirdre explained how. She graciously sent me home with a bundle of sage to play with and I can now say eureka again. Another revelation! Fried sage is something for everyone and for every kitchen. It’s quick, easy, and adds a nice touch to even your breakfast eggs.
If you’re in the predicament of having more sage than you can possibly use, frying the leaves might be a fun new way to celebrate your garden’s bounty. Simply harvest, wash and dry the leaves, and heat your favorite cooking oil. Fry the leaves just until they start to turn color, turning them once, and allow to drain on a paper towel. Sprinkle with salt or Parmesan cheese, and say eureka with me as you take a taste.
Any other unique herb uses out there you want to share with us today? Let us know in the comments!