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Author Topic: Using sage in recipes  (Read 177 times)

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Suzyq2909

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Using sage in recipes
« on: October 01, 2017, 13:06 »
I have a big sage plant & very rarely use it. Some of the leaves are dark purplish and others, presumably the new young growth, are green. Which leaves should I use generally


mumofstig

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Re: Using sage in recipes
« Reply #1 on: October 01, 2017, 13:17 »
I always use the young growth, the older leaves/stems get quite woody.
Lesley
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Blewit

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Re: Using sage in recipes
« Reply #2 on: October 01, 2017, 14:05 »
It's worth having a sage plant just to make sage crisps, lovely sprinkled on risotto or soup.

chrissie B

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Re: Using sage in recipes
« Reply #3 on: October 01, 2017, 14:08 »
I like sage but its strong  when dried i used to make sage tea which was called the poormans cure all but has restrictions on who can take , i planted my sage in the garden and it went bezzerk.
chrissie b
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Auntiemogs

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Re: Using sage in recipes
« Reply #4 on: October 01, 2017, 17:10 »
It's worth having a sage plant just to make sage crisps, lovely sprinkled on risotto or soup.
Now that's a recipe I must look for!  :)

My Purple Sage is beautiful, but I must look up some recipes and actually use it.  ::)  It doesn't help that I pruned it back quite severely this year (it's doing fine) and it seemed a shame to waste it....  I now have around 40 well-rooted sage cuttings!  :lol:
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sunshineband

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Re: Using sage in recipes
« Reply #5 on: October 02, 2017, 09:12 »
Sage crisps... are the done in the dehydrator?
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Blewit

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Re: Using sage in recipes
« Reply #6 on: October 02, 2017, 15:45 »
Sage crisps are a bit of a fancy way of saying fried sage  :D . Gently pan fry in a splash of oil so they remain dark green (too fast and they go black), blot them on kitchen roll and sprinkle with sea salt.

jaydig

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Re: Using sage in recipes
« Reply #7 on: October 02, 2017, 17:05 »
Or a lovely plate of pasta, smothered with sage butter.  Not exactly slimming, but an occasional treat.



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