Thursday, December 3, 2009

Sage Salt


Sage is thriving in the garden, but what to do with this pungent herb?  Although it is a beautiful, ornamental plant, sage is not an herb we often use in the kitchen.  Sage salt may change that forever.  We've already seasoned cauliflower and Cosse Violette beans with sage salt (recipes coming soon), both times with excellent results.  The salt keeps well, so feel free to scale up this recipe.

Sage Salt

1/4     cup    olive oil
1/4     cup    sage leaves, loosely packed
1        Tbs    coarse sea salt such as Maldon's

  1. Heat oil in a small pan over medium high until hot but not smoking.  Add sage and fry, stirring, until crispy (about 2 minutes).
  2. Remove from heat to paper towels to dry.
  3. When cool, crumble into a ramekin or small bowl.  Toss with salt.  Store in air-tight container.

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18 comments:

  1. I really love this idea, I have a sage plant in my garden and I hardly ever use it. Thanks!

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  2. This sounds delicious -- bet it's amazing sprinkled on steamed or roasted vegetables.

    Interesting that you fry the sage first, before adding it to the salt. Does that increase the longevity of the salt?

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  3. MMM, I can smell it. I first started using sage 3 months ago, can you believe that! It is a very strong herb but it is there begging to be used.

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  4. Finally something to do with all the sage that's taking over my garden.

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  5. This is a great way to use sage! It's such a prolific herb!

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  6. Sounds delicious! we love to use sage...in bread & good for scrambles eggs? fish...on & on. Good idea. Thanks for your visit to Jefferson's Table & best from Montecito, California.

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  7. Oh, we love sage...especially at this time of year! It goes so well in savory pumpkin bread, with butternut squash ravioli, or our winter squash pizzas. I like the idea of sage salt though, and always having that handy in the kitchen.

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  8. I"m looking forward to seeing your recipes using this beautiful salt!

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  9. Hmmm...looks lovely and many ways of using it. Bet it'll be wonderful on top of foccacia.

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  10. That's a really nice one. Great, great idea.

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  11. I've been reading a lot about sage salt lately - seems Ruhlman uses it a lot. I'm glad to see your recipe for it - as I have some very robust sage I have to rescue from the first frost in one of my herb boxes!

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  12. This sounds great!
    love sage with apples ^_^ mmm

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  13. I so love this idea & I made a batch!!

    Thanks again!! It really works!

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  14. Wanted to let you know I featured your recipe in my most recent article on homemade holiday gifts. http://www.examiner.com/x-20238-SF-Life-Coach-Examiner~y2009m12d9-Easy-Homemade-Foodie-Gifts-Under-10 Thanks for the great idea!

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  15. This is so good, often sage is a little tricky to use. I plan to give this as Christmas gifts accompanied by a nice Winter Squash. Thanks for listing Nichols Garden Nursery as a favorite.

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  16. I adore sage. I dry the leaves then turn them into powdered sage either in my electric sage mill (coffee bean grinder) or with mortise and pestle. Then I make Sage Butter. I allow a stick of real butter or a tub of soft "butter spread" to come to room temperature and just mix it in. It is wonderful on vegtables, rolls, toast....anything.

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