When to harvest sage?

How to Dry Sage Leaves

Sage leaves can be dried and stored for as long as one year. Drying herb leaves reduces some of their flavor, but sage is an exception to this rule as it actually becomes more flavorful after drying. Sage belongs to the mint family and has a strong taste that is widely used in cooking, especially for fatty meats like duck, pork, and goose. The leaves and flowers of this plant are also quite attractive, making this a popular ornamental plant as well. The following will provide you some tips on how to effectively dry your sage leaves.

Sage Harvesting

Sage leaves, like most other fresh herbs, are at their most flavorful when the plant is just blooming. You can retain more flavors by harvesting the leaves at this stage. However, if you can’t wait for the blooms, you can harvest and dry sage at any time during the growing season.

Choose a sunny day for harvesting, but avoid wilting by plucking the leaves when the weather is not too hot. Pluck large branches from the plant. Inspect the leaves for any signs of disease or pest infestation, and discard any affected ones. Also, remove any leaves that look wilted or dry.

Preparing the Leaves for Drying

Wash the leaves thoroughly in a colander and let the water drain out. Then, pat them dry with a cloth or paper napkin. You can either spread the leaves out on a ventilated surface, or tie them up and hang them for drying. If you want to tie the leaves, use a string or piece of floss to tie some branches together. Sage leaves contain a relatively large percentage of oil, so they may take longer to dry than you expect. It is best to tie a few branches at a time to speed up the process.

Air Drying

This method requires that a bunch of sage branches tied together at the bottom. Place the bunch in a paper bag so the bottoms of the stems are at the opening. Tie the paper bag around the stems with a rubber band or a string. Use a fork or scissors to poke some holes in the bag to give the leaves sufficient air circulation. This will also help protect against mold. Finally, hang the bag upside down from a nail or a rack. Choose a drier area in your home to hang it, such as a shed or the garage.

Tip: I personally use the ‘brown bag with holes’ method for drying herbs including sage, and it is foolproof.

Using a Food Dehydrator

A food dehydrator can make your job very easy. Spread the sage leaves on a drying rack and place it in the food dehydrator. Avoid drying other foods at the same time, as the pungent odor of sage may seep into these foods. Inspect the leaves every couple of hours, and remove when crumbly. A dehumidifier also works in the same way, but the drying process will be much slower.

Storing Dry Sage Leaves

Discard any dried leaves that show signs of mold. Then, rub the dry sage over a sieve and collect it in a plate. You can also store the dried leaves whole and use them as needed. All dried sage should be placed and stored in airtight containers.

Homemade Sage Bundle + Smudging

I get a lot of questions about smudging, how I do it, why I have this habit and how to make the bundle / stick I smudge with. Your questions led me to writting this post so, if you still have any doubts after reading it, please share them with me by the end of the post.


Smudging is the act of burning special healing herbs as part of a cleansing ritual to clear energies, air or a physical space.

According to Marika Messager, at the Numinous, smudging can be seen as the psychic equivalent for “washing your hands before eating” and it has science proved facts: as stated by Prof. Chandra Nautiyal, smoke from some herbs can even change the molecular structure of air and energy. Smoke attaches itself to negative energy and when smoke dissipates, negative energies dissipate as well.

Studies show that burning some plants can reduce bacteria in the air, even after that smoke has gone.

More sceptically speaking, when burned, sage and other herbs release negative ions, which are linked to a more positive mood. How? Smoke increases the oxygen supply in the brain, producing muscle relaxation and, therefore, a happier, more relaxed self.

Personally, I feel the energy shifting around me when I smudge with sage or palo santo and I don’t skip this ritual, at least, on a weekly basis. I use both a homemade sage bundle and a palo santo stick, choosing one over the other when I feel like it.


It is nice to smudge before/after healing practices like yoga, meditation, self-love rituals, after an argument, when you move to a new living or working space, before a special event, whenever you feel down or are surrounded by stagnant energies.
You can smudge daily, weekly or simply when you feel like it. You can also not smudge if you don’t like, believe or feel it, has it is a very personal practice. I believe you can, of course, Please Consider it and try it but, as always, it is totally up to you.



I like to start with an intention while I’m lighting the stick. Think of what you want to cleanse and how you visualize the outcome.
You should be in a good and peaceful place/mood and focusing on cleasing the negative energies and replacing them for positive ones throughout the whole ceremony.


Light up the tip of the smugding bundle or stick with a lighter or candle, let the flame rise energetically and fan the burning side so it starts to smoke (you shouln’t blow it yourself since it can contaminate the smoke and energy of the whole pratice). Repeat until you see red choals, since this keeps the stick smoking for longer.
I like to play nice soothing music during the ceremony, stronf noises are not advised.

  • SELF

Always start by clearing your energies first, gently waving the smoke around you, up and down, 360º around yourself clockwise, and then do the reverse. Meanwhile, ask so that your energies are cleaned and you don’t attract any of the ceremony’s “left-over” energies.


To smudge a house or a room, start in the furthest corner and make your way towards the windows, so energies leave as well as the smoke (windows can be open). Special attention to corners, doors, closets. Continuously focus on cleansing the energies, visualise the room being protected and good vibes to come and stay. Finish it by saying a final sealing prayer.


I like to start by bringing the smudging stick close to one’s heart, go up to the head and make my way down, always visualising the person surrounded by warm loving energy. From the shoulders down and from the waist down. You can bring the smoke to the chakras and cleanse each one individually.
I feel like clearing a bit the room after smudging the person so that the energies don’t stay in the room.


Put the smudging bundle or stick on a fire-proof surface, like sand, earth, a shell or a natural ceramic plate. I use a shell I love and the most common is an abolone shell but you don’t find them in Portugal. Do not wet the stick and let it go on until the smoke goes out or, very gently, press the smoking tip on the surface to keep from smoking much longer. Keep the smudging material on an open shelf, if possible, close to your special amulets and above shoulder height.


It may sound difficult at first but I assure you that it is easy and you’ll get even better with each bundle you make.

You’ll need sage and/or other herbs (check here a list of herbs and their uses) and a long piece of cotton string, all natural and, preferably, organic.
Harvest the sage or buy it, always organic – you don’t want to burn all those nasty chemicals during your cleansing ceremony, right? – and make it while still fresh. Choose the biggest leaves and stalks.
Be in a mentally good place while making the bundles. Remember they will have a powerful role cleansing all energies.

  1. Get all the stalks + leaves together and hold them with the chubiest stalks in your hand. Keep it tight and start from the bottom, crossing the bundle with the cotton string until you reach the upper part.
  2. Twist the cord and come down, crossing tightly and making sure no leaves stay out from the bundle. If so, holf them in and cross the string over it.
  3. Knot the root of the bundle very tight – the leaves will dry and loose volume – and cut the ends of the cotton string. Optionally, trim away the top of the bundle, like shown in the photo.
  4. Let the bundle dry in a well ventilated place. You can hang it so it dries a bit faster. When completely dry (check the interior), it is ready to use.

I hope this article helped demystifying smudging and that you try it, at least one time 🙂

Show me your bundles by tagging them on instagram with #pleaseconsiderliving.

Quick-Drying Oregano (and Other Herbs) in the Oven

Living in such a mild climate means I’m lucky to have fresh herbs year-round, growing in the ground and staying as fragrant in winter as they do in summer.

I almost always use fresh herbs in all my cooking, but there are times when I’ll reach for my dried herbs — oregano being one of them.

Dried oregano is probably the most-used dried herb in my kitchen. I like to fold a spoonful of crumbs into my artisan bread dough, or sprinkle it onto homemade garlic bread. It also goes into salad dressings, marinades, and dry rubs for meat.

I use a lot of it. And since I have an abundance of Greek oregano that loves to take over my herb bed, I also dry a lot of it after I’ve pruned the plant.

Many people swear by hanging herbs up to dry, but I’ve never found this practical in my kitchen. It’s too small, too sunny, and merely a matter of when, not if, someone bumps into the hanging herbs and causes crumbs to scatter across the floor.

I wish I had the space to hang a line of long-stemmed herbs, bundled up and tied together with rustic twine (and even leave them up for decoration, the way I always see them in the magazines), but alas, that notion is more storybook than it is suitable for Casa Garden Betty.

What I do is plain and simple, and takes under an hour as opposed to a week (a plus if I need my dried herbs for dinner that day).

I use my oven!

The oven-drying method works for oregano as well as parsley, sage, thyme, mint, and basil (that I’ve tried).

Start with very fresh herbs from your garden. If you grow organically, there’s no need to wash them. Choose sprigs that have uniformly sized leaves so they all dry at the same time.

Remove any ratty leaves and spread the herbs out, stems and all, in a single layer across a baking sheet. Try not to overlap them too much as you want air to circulate between the leaves.

Set your oven to its lowest temperature setting; mine hovers around 200°F. Once it’s preheated, place your tray of herbs on the middle rack and prop the door open slightly with a wooden utensil to allow some air movement.

Then (important step!) turn the oven off and let the herbs dry inside while the heat slowly dissipates. This method ensures the delicate leaves won’t burn.

They dry within 10 or 15 minutes, but I leave them in the oven until the temperature is completely cool before removing the tray. I simply set it and forget it, then come back to the kitchen in an hour to destem the oregano and pack the leaves into a jar.

If your oven goes lower (170°F or so), you can likely leave the oven on for the whole duration of the drying process, but you’ll have to be vigilant to ensure you’re not “cooking” the herbs or leaving them in for too long.

Make sure the oregano is completely dry before you seal it in a jar, as any moisture left in the leaves can cause mold. They should crumble easily when you slide your fingers down the stem.

I know it seems slightly oxymoronic to call dried herbs “fresh,” but I really do love having fresh dried herbs on hand — from my garden — rather than the dried herbs that have been sitting on a store shelf for who knows how long!

Harvesting Sage

I have a confession to make. I’ve never really been able to keep culinary sage alive, even though it’s a perennial. Therefore I’ve had very little experience with harvesting sage, aside from picking individual leaves, because it usually dies in the first year. Today, that all changes.

With enough water and attention I’ve managed to keep my “drought tolerant” sage alive to the point that it is now thriving and ready for harvest. Not just leaves, actual stems.

Sage is ready for harvesting

How-to: To get off to a good start, you need to leave a sage plant alone for the first year. It will develop strong roots and stems, readying itself for the next year.

In the second year, sage is ready to harvest after it flowers.

Wait until the plant finishes flowering to harvest.

Tips: It is recommended to remove no more than a third of the plant at one time. Leave enough to encourage new growth. Also, rather than washing sage leaves after harvest, hose down the plant in the morning on the day of harvesting.

Wait until moisture and morning dew has dried, then choose stems with new growth budding along the side. Try to pick before mid-day sun. Apparently the oils are less potent once the heat of the day sets in.

Tiny leaves grow along the main stem, just inside larger leaves.

Cut above new growth.

Use pruning shears to make a clean cut.

Use fresh cut bundles, or hang them to dry for a couple weeks.

Fresh sage is fragrant and adds earthy flavor to fall and winter dishes.

Now that wasn’t so hard. We’ll be enjoying sage in squash dishes, with potatoes and in scrambled eggs. Hey gardenerds, what’s your favorite thing to do with culinary sage? Post your comments below.


Storage Requirements
Store fresh sage leaves in plastic bags in the refrigerator. Retain flavor by freezing sage. Either freeze entire branches on cookie sheets, then strip the leaves from stems and put into plastic bags into the freezer, or mix finely chopped sage leaves with just enough olive oil to bind them together, and freeze the mixture in ice cube trays. Alternatively, dry sage leaves on screens in a dry spot away from direct sun. Store dried sage leaves in an airtight container.
Method Taste
Fresh Excellent; cuttings last 2-7 days in the refrigerator.
Dried Fair
Frozen Good

When to Harvest Sage

Sage can be harvested about 75 days after transplanted to your garden. A few plants will easily supply plenty for yourself as well as your neighbors. At least twice during the growing season, cut six to eight inches from the top of the plants. This allows vigorous growth throughout the season.

How to Harvest Sage

Pick the leaves as desired as long as you don’t cut back more than half the plant; if you do it will stop producing. Store dried sage leaves in an airtight container. Harvest sage on a clear day after the dew has dried on the leaves but before the sun’s heat can dissipate the essential oils that give the herb its flavor and aroma. Frozen sage tastes much better than the dried form, but it appears limp and unattractive. Use it in stews, casseroles and other dishes when taste matters more than appearance.

Sage Pests

Sage has no serious pest problems.

Sage Disease

Sage has no serious disease problems, but if the area is too damp or shady rot may occur. Avoid this by planting sage in a dry, sunny location.

What can I do with a lot of sage? [closed]

One of the most popular things I’ve seen sage used for is tea. You just dry the leaves, steep as you would regular tea leaves (personally I like it with ginger root if I have some handy), and then maybe a little honey or lemon. Sage is anti-bacterial, which is a nice bonus.

Meat-wise, I like to use sage with pork chops, either as part of a marinade or just chopped and rubbed onto the pork and then grilled. Sage also goes great with chicken. Roll the sage in your hands to release the oils, then either chop very finely or mash with a mortar and pestle. Mix with a little salt and rub onto chicken breasts, and sautee in oil or butter (or grill it).

Veggie-wise, I think it pairs very well with sliced, sauteed carrots. It goes very well with potatoes, try sweating some onion in a pan with a little oil or butter, adding some potato slices, and right before they’re ready add fresh chopped sage. It’s also a great ingredient in stuffing, dried or fresh.

I had sage-laced cornbread once, it was pretty delicious. Wasn’t there for the making of, so not sure if there was any special preparation needed, but the end result was nice. In fact, a friend of mine a while back who was a baker loved using sage in various breads, but baking is one of my weak spots so I can’t really give you any specifics other than “this combination works, check Google for recipes” 🙂

At one point, I heard someone refer to what they called “sage fritters”, which were basically sage dredged in seasoned flour and egg, then quickly fried in oil. I did a quick search to find the source, and didn’t see it, but did come across a very interesting idea: Sage and Apple Fritters (these are much more of a true fritter than what I first mentioned).

If you get tired of it while it’s fresh and you’re running around like a lunatic trying to find uses for it, there’s always freezing. I freeze or dry any large quantities of herbs at the end of the summer, there are a few methods available. You can reference this question, I feel like there’s a better one about specifically freezing herbs on this site but I can’t find it right now. The short of it is, some people have good luck freezing whole leaves as they are, some people prefer to chop them or put them in the food processor with some oil or stock, and freeze into cubes. Both methods have advantages and disadvantages.

Alton Brown has a great method for drying described in this episode (text transcript). Essentially, you layer an air filter (like you’d use in your central air unit) with an herb. Place another filter on top, layer it again. Continue as much as you want, then strap them all to a box fan. Instead of weeks to months, you should have dried herbs in a couple days, max. You can watch the video here, skip to about 2:30 in. Bonus: the same episode describes his method of freezing herbs, that’s about 1:00 in on the same link.

Speaking of Alton Brown, he recommends herb vinegar – you’ll find how he makes it on the (text transcript) link in this paragraph.

There are also a TON of medicinal uses and has been used for thousands of years for various remedies. Since this is a cooking site I’m hesitant to list them all (there are a lot), but you can read more about the most popular ones here, here and here.

This is non-culinary, but you can use it to “smudge”, which is often tied to cleansing rites, but can also be considered just a simple incense/potpourri. I had a hippie friend once whose house always smelled like smoldering sage. More details can be found here.

Can you tell I grow sage and generally have an abundance at the end of the season?

Native to the Mediterranean region, sage has a long history of medicinal and culinary use. And with shimmering silvery-green leaves and pretty blue flowers, the sage plant is as beautiful as it is functional.

Here’s why sage deserves a place in every garden:

1. It’s Easy to Grow

This perennial, evergreen shrub is easy to plant and, once established, even easier to care for. It does best in full sun and well-draining soil.

If you practice companion planting, place sage next to the brassica family, which includes broccoli, cabbage and cauliflower.

Be sure to choose an edible variety of sage to grow in your herb garden, such as Garden Sage, Purple Sage, Tri-color Sage or Golden Sage.

2. It Smells Beautiful

Plant a truly aromatic garden by adding the distinctive earthy tones of the sage plant to the mix. You’ll find more of the most fragrant herbs and flowers for your garden here.

3. It Repels Garden Pests

Planting sage outdoors works to keep vegetable-munching pests like cabbage moths and carrot flies at bay – a must for any organic gardener.

4. It Attracts Pollinators

Bring butterflies, hummingbirds and bees to your backyard with the earthy tones of the sage plant.

These creatures will add color and vibrancy to your garden, while helping to pollinate your flowers and plants.

Uses for Sage

Here are 20 ways to make use of your sage plant:

In the Kitchen

With an intense flavor reminiscent of eucalyptus, lemon, and mint, sage is a fantastic culinary herb to have on hand. Use it sparingly in the kitchen though – a little can go a long way!

1. Infused Oils

Infuse pure oil with the earthy aroma and flavor of sage to preserve your harvest. These infusions take just minutes to prepare, don’t require any special equipment, and make fantastic handmade gifts.

This sage and peppercorn olive oil recipe can be used as a substitute for fresh sage in baked, stewed or slow cooked dishes; or as a marinade for meat, fish or vegetables.

2. Herbal Butter

Take your butter to the next level by adding some homegrown sage. It’s great on top of grilled chicken or fish or tossed with steamed vegetables. This sage butter recipe uses shallots, lemon and black pepper for added kick.

3. Rosemary Sage Seasoning Salt

This fantastic flavor combination not only helps preserve your herb garden bounty, it makes for a simple yet delicious meat rub. It can also be stirred into soups and stews, or sprinkled on roasted vegetables and scrambled eggs. Here is the recipe.

4. Sage and Onion Stuffing

Perhaps one of the most common uses for sage in the kitchen, this flavorsome sage and onion stuffing can be served as a vegetarian side or in the traditional stuffed turkey.

5. Sauces and Soups

Sage works in all manner of soups and sauces. When combined with Italian parsley, it makes a powerful pesto. Sage adds another dimension to a classic tomato sauce and is perfect in a Tuscan-inspired creamy sage sauce which can be drizzled over vegetables and pastas.

When it comes to soup, sage works best with Fall vegetables – as in this butternut squash and sage soup; this chestnut and sage soup; or an English onion soup with sage and cheddar.

6. Salads

While sage isn’t a traditional salad herb like basil or cilantro are, it can work when paired with the right ingredients. Try this roasted new potato salad with sage leaves; a roasted asparagus and fried sage salad; or a refreshing and detoxing green herb salad.

7. Breads and Pastas

Plain home-baked breads and pasta can be easily flavored with a drizzle of sage infused oil, or a smear of sage butter.

Sage can also be mixed into the dough of these delicious staples for an herby flavor explosion. Why not try a sage and onion tear-and-share bread; a tasty parsnip, parmesan and sage bread; or a slice of sage and rosemary focaccia?

8. Desserts

All manner of herbs can lend a fragrant earthiness to sweet treats – and sage is no exception.

Enjoy it in a grown-up Meyer lemon, sage and olive oil cake; a sweet and crunchy maple sage ice cream with sugared walnuts; a fruity dessert of roasted figs with sage and red wine; or an ingenious brown butter and sage apple pie.

9. Drinks

Sage adds an extra level of refreshment to everything from detox waters to cocktail party favorites.

Cool down with a grapefruit, lemon and sage infused water; a rhubarb and cherry sage iced tea; or a pitcher of blackberry sage lemonade.

In the evenings, unwind with a sage and gin bee’s knees cocktail; a bourbon with honey-sage simple syrup; or an orange and sage vodka tonic.

For Health and Wellbeing

Historically used for ailments ranging from mental disorders to gastrointestinal discomfort, today sage is still believed to improve health and wellbeing in a variety of ways:

10. Make a Healing Oil

Harness the potent healing powers of sage in a homemade oil. Although it is a complex process (outlined here), distilling your own essential oils can be very rewarding.

To make a slightly less potent sage oil – a much simpler process – infuse the dried herb in a carrier oil like jojoba or olive for three to six weeks. This anti-inflammatory and antibacterial oil can be used to improve memory and attention, as a gargle for sore throats, and to give a pain-killing massage.

11. Sage Tea for Mouth and Throat Problems

Sage is commonly brewed into a tea – or used as a gargle – to kill the pain of sore throats, mouth ulcers, gum disease, laryngitis and coughs thanks to its astringent, antiseptic, and antibacterial qualities.

If you have a toothache, mix a tablespoon of sea salt with two tablespoons of dried sage in a little whiskey or water. Swish this around your mouth for a few minutes before spitting out.

Discover even more healing herbal teas here.

12. Aid Digestive Function

A cup of sage tea after meals can help relieve digestive problems like gas or bloating. A spoonful of sage infused olive oil can help relieve constipation.

13. Improved Memory and Attention Span

Several studies have demonstrated the ability of sage extract or sage essential oils to improve memory, attention span, alertness and mood.

Even those with Alzheimer’s disease have been shown to enjoy improved cognitive function and behavior after four months of treatment with sage tincture.

Add sage oil to your diffuser, or inhale the scent of a soothing cup of sage tea for greater alertness and cognition.

14. Natural Body Deodorizer

Using conventional antiperspirants and deodorants can simply add more chemicals to your toxic load.

For improved health and the good of the environment, embrace natural ways of smelling good – including by eating more sage! Herbs like sage, basil, parsley, mint, and rosemary are all said to be natural body deodorizers when eaten or juiced regularly.

15. Burn Sage Smudge Sticks

The burning of herbs, a practice known as smudging, has been used for thousands of years to cleanse the air of impurities such as bacteria and viruses. Smudging is also used as a traditional mystical ritual, changing, clearing and shifting the surrounding air – and is often used to raise the vibrations of the home.

Sage is by far the most popular herb to smudge with – simply take a dried bundle of sage, light it, quickly blow the flame out, and allow the smoke to waft around the house.

16. Reduce Menopausal Symptoms

Some research suggests that taking extract of common sage for eight weeks can improve the symptoms of menopause, especially hot flashes.

17. Relieve Congestion

Sage works in a similar manner to eucalyptus to relieve bronchitis and congestion by loosening mucus, preventing bacterial growth, and soothing the irritated lining of the bronchial tubes.

Add a tablespoon of dried sage, a handful of fresh leaves or a few drops of sage oil to three cups of water and bring to a boil. Transfer immediately to a large, heat proof bowl.

Drape a towel over your head and lean over the bowl, breathing in the healing vapors for up to ten minutes. This process can be repeated several times a day until symptoms improve.

18. Natural Household Cleaner

Thanks to its antimicrobial and antifungal effects, sage makes an effective and all-natural kitchen and bathroom cleaning agent – especially when coupled with white vinegar. Research has even shown sage to be effective against both E. coli and salmonella.

Follow the easy recipe here.

19. Darken Gray Hair

Make your very own vinegar rinse to hide pesky gray hairs without the use of harsh dyes.

Learn how to make the rinse here, and then use it after shampooing several times a week to darken grays over time, add shine, and even deepen your natural brown or black coloring.

Sage oil can also be rubbed into the scalp to address fungal dandruff and reduce oily hair.

20. Skin Benefits

Use sage oil topically to slow down the signs of aging, to prevent scars and bacterial growth, and as a natural moisturizing lotion.

11 Recipes to Make with the Ultimate Fall Herb: Sage

Sage’s fragrant, woodsy aroma makes it the perfect herb for fall cooking. From umami-packed grilled cheese to sweet butternut squash pierogis, here are 11 terrific recipes to make with sage.

1. Sage Fried Chicken
Upgrade traditional fried chicken with earthy ground sage.

2. Fast Pumpkin-Sage Lasagna
This is the ultimate fall lasagna.

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3. Roasted Butternut Squash and Sage Pierogi
Sweet, nutty butternut squash combined with earthy sage makes a great pierogi filling.

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4. Squash Fritters and Fried Sage
Whole sage leaves are surprisingly delicious when they’re battered and fried until crisp.

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5. Grilled Fontina, Mushroom and Sage Sandwiches
This sophisticated grilled cheese features sage-accented sautéed mushrooms.

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6. Pumpkin Soup with Sage and Ham
Sage and pumpkin are a perfect pair. Add chunks of apple and ham, and you have a delicious autumn soup.

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7. Pasta with Pancetta, Shallots and Sage
The sage in this rich pasta pairs well with herbal, woodsy Sangiovese blends.

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8. Sea Bass with Prosciutto and Sage
Twenty minutes is all you need for this buttery, fragrant take on classic saltimbocca.

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9. Chickpea Fries with Sage and Parmesan
Serve these crispy fried squares alongside butternut squash soup or with cocktails.

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10. Turkey Breast with Mustard-Sage Crumbs
Seasoned bread crumbs form an appealing brown crust on this turkey breast that tastes as good as it looks.

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11. Savory Pumpkin Scones with Gruyère and Sage
Rich but light, these savory scones are fantastic with bacon and eggs or a hearty soup.

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  • Related: More Amazing Sage Recipes
  • Fall Produce Recipes
  • Cooking with Herbs

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