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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.
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