I have 3 varieties of sage growing in my yard. I use them all year long.
They are all 3 Salvia officinalis, but each one has a slightly different characteristic.
- Salvia officinalis: Regular ol’ sage
- Salvia officinalis ‘Purpurascens’
- Salvia officinalis ‘Berggarten’
Let me introduce them to you and one of my very favorite ways to prepare them!
How to Make Crispy Skillet Roasted Sage Leaves
These crunchy skillet roasted sage leaves are delicious sprinkled on eggs, rice, pasta, potatoes, and more!
- Remove the stage leaves from the stems.
- Heat a skillet over high heat.
- Add the leaves and a sprinkle of salt to the skillet.
- Dry roast the leaves, stirring constantly so they don’t burn.
- When all the leaves are crispy, remove them from the skillet.
Click here to find out how to make sage tea for winter wellness.
simplest ginocchi sauce: sauteed sage leaves. Saute with a little oil, add salt, saute until crisp. Remove the leaves, add more oil, and dress the ginocchi. You won’t believe how good this is! You could try soaking the dry roasted leaves in sufficient EV olive oil to dress your ginocchi, a healthier way to use the leaves than sautéing them. I lived in Tuscany for 15 years as “an Italian wife”. I did learn lots of cooking tricks! Thank you for this new way of cooking the leaves. I love the flavor!
Thanks so much for keep reminding us to use our herbs every whichway.
Great idea, will have to give it a whirl, thank you. My berggarten flowers every year, has since I planted it. In fact, I get lots of volunteers that I share with anyone that wants one.
What a wonderful way to use the sage in my garden!! Thank you!!!
Can’t wait to try this, then enjoy my tea.
Really grateful for cooking suggestiob
I have a wonderful sage plant that I love. Right now it has beautiful blue flowers
Every morning I make a big pot of tea with sage, parsley, hibiscus and ginger.
It is great hot or cold. Can’t wait to roast it.
What a great idea! i love sage and I can’t wait to try the dry roasting, I can only imagine the heavenly smell! Thanks for all the great information you share with us.
It was great on top of my potato soup
Yummy
Thanks for a great video. I’ve never dry roasted anything before but I’m going to give this a try as I’m making butternut squash soup today. The sage leaves will be a yummy addition.
This as very informative! Now, I just need to add to my garden.
I can’t wait to try this. Thank you for including the medicinal properties and repeating the botanical name to make it stick in my mind. Saliva Officialis
Great video! Thank for sharing!!
thank you, Kami, for your short and to the point herbal teachings! I am grateful for this sage teaching. I have so much sage in the garden and am trying to use it daily. This is a wonderful addition
Just the way you touch the plant and leaves when you’re out in the garden! That’s beautiful!! And thanks for such a simple recipe to bring savory delight to our cooking! I love your hair cut. So cute! Thanks, Kami
Awww…thank you! Enjoy your sage!
Love it!
I’ve made sage Tea and infusions before… it’s one of my favorites. But didn’t know about the officinalis. I often see what I assume is ornamental safe if front yards and wander if it’s consumable.
Thank you Kami for the information about the 3 sages. I usually don’t use all my sage in recipes. Now I can roast and use it all!
Yay! Sage is wonderful.
Recently I bought a pineapple sage plant which has large leaves . Lost the tag so cannot provide botanical name.
I LOVE sage! Will be putting at least one of these in my herb garden this year!! Thank you!!
Enjoy!
I enjoyed this. Thanks.
Hi Kami – can you leave the roasted Sage leaves out or do you store them in the fridge
I dont store them in the fridge, you can leave them out, but really, just eat them right away…
Love Sage.
Thank you!
what are the three varieties by botanical name?
Salvia officinalis
Salvia officinalis ‘Berggarten’
Salvia officinalis ‘Purpurascens’
Enjoyed the lesson
Great as always. Thanks.
Thanks Marian!
What a nice and simple preparation. I could smell the roasted sage through my screen!
Thanks for the video. Im eager to try this.
Thank you! I look forward to reading you newsletters.
Thank you for this video. That is something I had not thought of! I’ll give it a try!
This is so awesome! I’ve never seen sage dry-roasted like this before! How long can this be stored now? And what’s the best way to store it?
HI Karen,
Hmmm, I have to say that I have never stored it! We make it and eat it! I am sure you could put it in a jar and keep it in the cupboard, but when it is freshly dry roasted like this, the flavor just pops right then and there and i think this is really better eaten after making it…
Hello Kami .
Great idea , thank you for sharing it .
If possible can you please tell me if you grow your sage plant in shade ?
Looks taller than the ones I’ve seen and longer leaves ..
I also grow the purple sage , really nice colour and taste .
All the best .
Kind Regards
Ionuț
Sage doesn’t grow that well in the shade! It likes sun! I have a shady garden, so the sage is taller because it is reaching for the sun!
Thank you Kami .
Sage it’s a great plant .
All the best .
Love these tips Kami! I like roasting sage with olive oil and placing this on butternut squash pasta. Now thinking the dry roast will be way better and am excited to try! Mahalo!
Absolutely love the title of the video! and so great to know about the differences. Appreciate the video and showing us what the sage looks like after dry roasting. Looking forward to having more sage in my dishes!
Thanks for the lovely video.
My pleasure!
Thank you for this video. I love your simple ways to incorporate herbs into common dishes. I love your book too!
Wonderful video! You look great!! And the sage instruction is something I will have to try. Sage is one of my allies.
I have to say I didn’t know there were so many different kinds of sage. My sage bush died last winter and I should replant but it will have to wait one more year at this point.
Thanks for sharing at Wildcrafting Wednesday.
Sage is one of my favorite herbs. Thanks for sharing and linking up to Saturday Sparks. You have been featured today.
Suzanne
Pieced Pastimes
Thank you for joining the #sundaysdownunder linky party. I’ve pinned and tweeted your post. I loved your video too-thanks so much for the run down on all the different types of sage.
Best wishes,
Natasha in Oz
You need to have a show on the Food Network channel!
ok Christine, I am in, do you have any contacts!?
I love your videos, Kami. It’s like getting to spend time with you again, hanging out in the garden and kitchen. Thanks for the uplift..and your haircut is cute as a button. xox
Thanks Bryn, I am so glad you are enjoying them!
Great idea, thank you for sharing!