Sage organic culinary herbs Colorado

Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers native to southern Europe and the Mediterranean region.

It is much cultivated as a kitchen and medicinal herb, and is also called Garden sage, Kitchen sage, and Dalmatian sage. In southern Europe related species are sometimes cultivated for the same purpose, and may be confused with the common sage. Although this plant was the one originally called by this name sage, a number of related species are now also called by it, and are described in more detail in the article on sage.

The uses and benefits ascribed to it are many and varied, and are often shared with related species. Uses of common sage include:

* teas and infusions, which are considered to have a calming effect, to soothe a sore throat and as a digestive agent
* preservative flavourings, for instance of cheese
* as a cooking flavouring, such as in sage and onion stuffing

These fried sage leaves make a beautiful and delicious garnish on a main dish or appetizer.1-package whole sage leaves

2 egg whites, beaten until frothy
½ cup fresh breadcrumbs seasoned with salt and pepper to taste.
Oil for frying
Heat ¼ to ½” oil until very hot but not smoking. Dip each leaf into egg white and then coat lightly with seasoned breadcrumbs. Fry in hot oil for 15 seconds, turn once and repeat on the other side. Drain on paper towels. May be made a few hours in advance.



A wonderful and colorful side dish or appetizer

.2 medium baking potatoes, peeled and thinly sliced
2 packages (or more) fresh sage leaves
Salt and freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
Heat oven to 375º. Take two approximately equal size potato slices. Place a sage leaf in between slices and press together. Brush lightly with olive oil and season with salt and pepper. Bake for 8-10 minutes.

This sauce is fabulous on pasta, grilled or roasted lamb, chicken, tofu or vegetables.

5 tablespoons unsalted butter
2 tablespoons fresh sage, finely minced
1½ cups chicken stock
¼ cup white wine
Cook butter until it begins to brown. Add stock and wine and all but 1 or 2 teaspoons of sage. Reduce to ½ cup over high heat. (Butter may separate from sauce.) Serve on hot food and sprinkle with remaining sage.


Serves 4. This dish works great with chicken as well.

4 medium center cut pork chops
2 tablespoons extra virgin olive oil
1 cup dry white wine
Zest of 1 lemon
1 package of sage cut in “chiffonade” (stacked leaves, tightly rolled and cut across roll in thin slices)
Preheat oven to 375º F. Heat 1 tbsp. olive oil in heavy fry pan. When hot, quickly sear both sides of chops until golden brown. Remove from pan, and place in hot oven to finish cooking (15-25 min. depending on thickness – 140º F on instant read thermometer). Meanwhile, deglaze hot fry pan with wine. Cook for a few minutes until syrupy. Add lemon zest. Use as sauce for chops and garnish with chiffonade of sage.

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