Follow The Republic:
As summer gardens go dormant for the months ahead, savory, earthy sage comes alive as a hearty side for cold-weather dishes.
Gardener Mary Lu Orr of Columbus suggests serving battered sage leaves as a complementary side with poultry and pork. Use a whisk to mix a batch of smooth batter, like tempura, in a cup — you won’t need much for a few leaves — and fry them in a small, deep saucepan with a little oil. The leaves will puff up and turn a golden brown.
Tip: Keep sage fresh by storing in a bowl of clean water on a counter near a window. The herb will grow roots, so be sure to change the water frequently.
Don't settle for a preview.
Subscribe today to see the full story!
All comments are moderated before posting. Your email address must be verified with Disqus in order for your comment to appear.
View our commenting guidelines and FAQ's here.
All content copyright ©2014 The Republic, a division of Home News Enterprises unless otherwise noted.