What to do with mutant-size sage leaves? I'm talking 3-4 inches long and very wide.

M

marilynfl

Moderator
They don't even look like the skinny sage I've bought in jars and used once every bicentennial.

These came pre-potted in a large container with 5 different herbs: rosemary, thyme, oregano, lavender and sage. I thought maybe my "kill-everything-living" bad juju would change once I moved to a different climate zone.

(SPOILER ALERT: I've already killed off the thyme.)

So...any suggestions? Or is there a way to dry these leaves? I don't have a dehydrator.

 
You can dry the leaves by cutting them with stem attached...

Tie the stems together and hang them upside down in a cool, dry place.
When dry, they can be crumbled and stored in a jar.

You could also use them for a brown butter sage sauce for pumpkin ravioli!

 
Ooooh. THat's what I look/wait for when I want to do battered, fried sage leaves.

You probably know this, but,

a thick water and flour batter with a bit of flavour such as garlic powder, cover on both sides and fry in veg oil.

Lucky you!!

 
Thanks! I picked up red potatoes today and will look for tempura batter since, Bless You Marg, for

believing I can successfully follow a recipe that specifies mixing water with flour.

Nope. Been there. Failed that. I will gladly pay the price of a box containing flour with a molecule of spice along with the instructions to add the precise amount of water simply NOT to fail at this.

I am NOT an intuitive cook nor an off-the-cuff baker. I need clear concise instructions.

Obviously I was either a drone bee or worker ant in an earlier life.

 
and if course, I forgot to mention a pinch of baking powder. I don't put much in but we all like a

bit of fluff, don't we?

 
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