Common garden sage or sage is a woody, perennial plant with purple to blue blossoms that are edible. You can harvest the flowers and use them as decoration on cakes, pour hot water over them to make tea or use them to make herbal vinegar.
While there are several varieties of the shrub known as sage, this article will concentrate on salvia oficianalis or common garden sage. This is the sage you are likely to find flavoring your turkey.
Sage’s purple to white flowers are highly esteemed culinary delights. They are best harvested before they peak when they are partially open. For best results, cut them in the morning just after the dew has evaporated. In addition, the flowers are delicate and you do not want to take them through rigorous cooking to protect their fragile taste and aroma.
Fried sage blossoms and leaves
½ cup teaspoon baking powder
½ cup all-purpose flour
¼ cup garbanzo flour
1 tablespoon corn starch
¼ teaspoon salt
¼ cup milk
¾ cup of water
Twelve 4-inch sage stems complete with flowers and leaves
Enough oil for frying
Process: Heat the oil in a pan. Mix all the dry ingredients in a medium bowl with a whisk. In a smaller bowl, whisk wet ingredients and add the dry ingredients while you continue whisking to form a light batter.
Dip the flowers into the batter and fry in the hot oil for 2 minutes. Stir gently until they are golden brown. Remove from heat and place the blossoms on a paper towel to drain excess oil. Serve with your favorite dipping sauce.
Note: the stems are for holding as you eat the flowers and leaves.
Sage leaves, blossoms, and onion sauce
2 medium-sized onions
½ OZ of green sage leaves
½ OZ of fresh sage blossoms
4 teaspoons of water
1 teaspoonful of pepper and salt
1OZ of fine bread crumbs
¼ pint melted butter
Process: Chop the onions and sage leaves finely. Put them in a pan with 4 teaspoons of water. Place on low heat and simmer for ten minutes. Sprinkle the pepper, salt, and the breadcrumbs. Stir as you pour in melted butter. Chop the sage blossoms finely and toss them in as you stir. Simmer a few minutes and serve. The sauce is great with roast pork, duck or green peas.
Ultimately, these musky, evergreen shrubs with woolly leaves are so versatile that they can be eaten fresh, fried or dried.