Sage Liqueur
12-14 fresh sage leaves or 4 tsp dried or 2 tsp
ground
2 whole cloves
sliced and scraped peel of one lemon
1? cups dry white wine
1 ? cups vodka
1 cup sugar syrup
Lightly crush the sage leaves, add the
clove and lemon peel to the white wine and
vodka for 2 weeks. Strain and filter; add the
sugar syrup. Mature 4-9 weeks.
Sugar Syrup
1 cup white granulated sugar and ? cup water
Bring to a boil, and stir until all the sugar is
dissolved and the mixture is clear. Always cool
before adding to alcohol mixture. (Homemade
Liqueurs)

Sage Wine
1 gallon water
6 quarts chopped sage leaves
6 lbs chopped raisins
Boil the water and pour it onto the sage
and raisins. Let it stand for 6 days, stirring 2 or
3 times daily. Strain and press the liquor from
the ingredients, then cask it for 6 months before
bottling. (Mastering Herbalism)

Sage Flower Pesto
2 cups sage flowers
1/4 cups walnuts, roasted
1/2 cup walnut oil
1 clove garlic, peeled
4 green onion, white part only, coarsely
chopped
Process all ingredients in processor until
smooth. Good on pasta or as an accompaniment
to roast pork or veal.

Sage Stuffed Trout
4 fresh trout, 6-8 ounces each, boned and
cleaned, heads and tails left on
20 small sprigs fresh sage
salt and pepper to taste
2 Tbsp unsalted butter
4 Tbsp safflower oil
juice of ? lemon
4 large bay leaves
4 sprigs fresh flat-leaf parsley
4 large fresh basil leaves
4 small sprigs fresh rosemary
4 sprigs fresh mint
? cup gin
Stuff each trout with 4 sprigs of sage.
Sprinkle with salt and pepper to taste. Tie trout
with a bit of butcher string to hold closed. In a
large saut pan, heat the butter and oil. Saut
the trout over medium-high heat for 5 minutes.
Turn and cook for another 5 minutes or until
done when flaked with a fork. Squeeze on
lemon juice. Place trout on a flameproof
platter; pour the juices over the fish. Arrange
the remaining sage and the other herbs over the
fish. Heat the gin in a small pan over low heat.
Pour the gin over the fish and herbs; flame with
a match. Serve the trout with the flamed herbs
immediately. (Kitchen Herbs)

Salviata (Sage Pudding)
6 eggs, lightly beaten
1 Tbs all-purpose flour
? cup chopped fresh sage leaves
1 small clove garlic, finely chopped
3 Tbs freshly grated Parmesan cheese
2 Tbs heavy cream
Salt and freshly ground pepper to taste
1 Tbs extra-virgin olive oil
Combine the eggs and flour in a mixing
bowl and beat to incorporate. Stir in the
remaining ingredients except the olive oil.
Grease a 6-inch round baking dish with the
olive oil and pour in the
egg mixture. Bake in a preheated 325F oven
for about 30 minutes, until risen and set but still
soft. Serves 4 to 6.

Pasta E Fagioli
1 1/2 pounds white beans
1/3 cup olive oil
1? tsp salt
1 large onion, diced
8 garlic cloves, chopped
8 oz small dried pasta
5 cups vegetable stock or water
1/3 cup tomato paste
3 Tbsp chopped fresh sage or 2 tsp crumbled
dried sage
3 Tbsp chopped parsley
salt and freshly ground pepper
6 sage leaves
2-3 parsley sprigs
olive oil
freshly grated parmesan
Soak the beans overnight. Pour off the
soaking water and transfer the beans to a large
soup pot. Cover the beans with 1 inch of water.
Add 3 tablespoons of the olive oil. Cook the
beans until they are tender, about 1 hour,
adding 1? teaspoons salt at the end of the
cooking time. While the beans are cooking,
soften the onion and garlic in the remaining
olive oil over moderate heat. Bring abundant,
well-salted water to a boil Cook the pasta
barely al dente and drain it. Stir the pasta,
onion, and garlic into the beans. Add the
vegetable stock and the tomato paste and
simmer over low heat for about 5 minutes.
Add the chopped sage and parsley to the soup.
Cook over low heat for 10 minutes. Adjust the
seasoning with salt and pepper. Chop the sage
and parsley leaves together for garnish. Ladle
the soup into warm soup plates or bowls.
Garnish with the herbs. Pass the olive oil and
the grated cheese (Herbs in the Kitchen)

Sage Crusted Lemon Sole
1 cup sage flowers, finely chopped
12 small mushrooms, finely chopped
? cup parsley, finely chopped
1 Tbsp lemon zest, finely chopped
1/3 cup bread crumbs, processed to a fine
consistency
1 egg
6 Tbsp sweet (unsalted) butter, softened to
room temperature
salt
freshly ground black pepper
2 Tbsp olive oil
4 lemon sole fillets
Mix the flowers, mushrooms, parsley,
lemon zest, crumbs, egg, butter, salt and pepper
in a nonmetallic bowl. Preheat the broiler. In a
heavy, cast-iron (or all metal--no plastic
handles) frying pan, heat the oil until hot (not
smoking). Add the fillets and cook them about
2 minutes on each side, just until lightly
browned. Season with salt and pepper, if
desired. Spoon the crust mixture onto the fish.
Smooth to evenly cover each fillet. Place the
frying pan about 12 inches under the broiler
and cook until the crust is crisp and lightly
browned. Be careful not to burn it. (Edible
Flowers from Garden to Palate)

Italian Braised Beef
3-4 pounds beef chuck roast
1 large onion, chopped
2 Tbsp olive oil
24 oz tomato sauce
4 ripe tomatoes, chopped or 1 can Italian plum
tomatoes (28 oz)
1 cup water
? tsp ground allspice
2 Tbsp chopped fresh marjoram
1 Tbsp chopped fresh sage
2 tsp chopped fresh thyme
6 cloves garlic, crushed
? cup chopped parsley
? lb fresh mushrooms, sliced
salt and pepper to taste
In a large Dutch oven or deep
ovenproof skillet, slowly brown meat and onion
in olive oil on top of stove or in oven at 450F.
Turn over to brown both sides. Add tomato
sauce, tomatoes, water, allspice, marjoram,
sage, thyme, garlic and parsley (reserve some
parsley for garnish). Cover and cook on top of
stove over low heat or in oven at 300F for 1
1/2-2 hours. Meat should be very tender. Add
more water if necessary. When meat is tender,
skim off any excess fat. Add mushrooms and
continue to simmer for 15-20 minutes.
Remove meat from pan and let rest 10-15
minutes. Slice meat and serve with sauce over
macaroni, rigatoni or rice. Garnish with
reserved parsley. Substitute Chianti or
Zinfandel for 1 cup water for extra flavor in
sauce. (Southern Herb Growing)

Scalloped Cabbage and Cheese
4 cups shredded cabbage
2 Tbsp butter or margarine, melted
1? Tbsp flour
? tsp salt
1 cup milk
? tsp ground sage
1 cup shredded cheddar cheese
2 cups soft bread crumbs
? cup butter or margarine, melted
Boil cabbage for 5 minutes. Drain well
and set aside. Combine 2 tablespoons melted
butter, flour and salt in a saucepan. Cook over
low heat, stirring constantly, until bubbly.
Gradually add milk. Cook, stirring constantly,
until smooth and thick. Place a layer of cooked
cabbage in the bottom of a greased 1? quart
baking dish. Sprinkle the sage evenly over the
cabbage. Sprinkle the cheese over the cabbage.
Our the white sauce over the cheese. Combine
bread crumbs and ? cup melted butter.
Sprinkle crumbs over casserole. Bake at 350
for 30 minutes. Do not brown. (The Best of
Thymes)

Sage Stuffed Acorn Squash
6 medium acorn squash--cut in ? and seeded
1 cup dry breadcrumbs
1 cup cornbread crumbs
? minced onion
1 cup milk
1 egg beaten
2-3 Tbsp minced fresh sage
? cup olive oil (flavored if possible)
Place squash cut side down in pyrex
type dish. Add about ?"-1" water and bake at
350F for 1 hour or until tender (microwave 20-
25 minutes). Cool somewhat. Scoop out
squash leaving shell. Combine squash pulp and
all ingredients except olive oil. Mix well.
Spoon back into shell. Drizzle with oil and
bake additional 15 minutes. Serves 12. Can
easily be cut down. (The Herbal Connection
Collection)

11 Secret Herbs And Spices( KFC Copycat)
Recipe
1 tsp rubbed sage
1 tsp celery salt
1 tsp chili powder
1 tsp ground allspice
1 tsp basil leaves, crushed
1 tsp black pepper
1 tsp marjoram leaves, crushed finely
1 tsp garlic powder
1 tsp ground oregano
2 Tbsp paprika
1 Tbsp onion salt
Combine all ingredients as listed in a
small jar with a tight fitting lid. Shake mixture
to mix. Stores for months. Keep out of direct
sunlight, heat & humidity. (Makes about 1/3 c)
To Use: Mix together 4 tsps mixture, 1 cup
flour, 2 Tbsp. packed light brown sugar & 1 tsp
salt. Place in a doubled plastic food bag & add
chicken to coat.

Sage Oatcakes
1 oz butter
? cup boiling water
3 cups oatmeal
1 Tbsp fresh sage, or ? tsp dried
? tsp baking soda
1 tsp salt, approximately
Preheat the oven to 350F. Melt the
butter in the boiling water. Allow to cool. Mix
the oatmeal, sage, baking soda, and salt in a
bowl. Add the cooled liquid to the dry mix and
stir to form a soft dough, adding more water if
necessary (if the mixture doesn t stick together,
the cakes won t). Put the dough into a round
bottomless pan about 8 inches in diameter (a
springform pan works well). Place on an
ungreased baking sheet and bake 40 minutes.
Cut into 8 wedges and let cool. (The Herbal
Epicure)

Mousseline of Goose and Wild Turkey
1? lb fresh goose breast
1 lb wild turkey breast
4 oz cognac
1 oz ground cumin
2 oz goat milk
? oz worcestershire sauce
1 serrano pepper, minced
1 Tbsp dark soy sauce
1 Tbsp fresh opal basil, chopped
1 Tbsp fresh tarragon, chopped
1 Tbsp fresh sage, chopped
1 Tbsp fresh Mexican mint marigold, chopped
Hot pepper sauce to taste

Salt and Szechwan pepper to taste
2 oz fat back
2 oz reduced fowl stock
? oz sea salt
2 garlic cloves, crushed
? oz dry mustard
? oz tumeric
1 oz chili powder
2 eggs
1 Tbsp yellow peppers, diced
1 Tbsp brown Holland pepper, diced
chicken broth to fill large stock pot
Remove the skin from goose and turkey
breast. Cut meat into large diced pieces. Place
goose and turkey meat in large bowl. Add
cognac, cumin, goat milk, worcestershire sauce,
serrano pepper, soy sauce and fresh herbs.
Season with hot pepper sauce, Szechwan
pepper and salt to taste. Cover bowl. Allow
meat to marinate in refrigerator for 24 hours.
Remove meat from marinade and add
meat to food processor bowl. Puree meat. Add
diced fat back, reduced fowl stock, sea salt,
garlic, dry mustard, turmeric, chili powder and
eggs. Process until ingredients are pureed or
for approximately one minute. Remove puree
from processor bowl to large mixing bowl.
Fold in diced peppers.
Roll cheesecloth around mixture and tie
ends off with butchers twine. Fill a large
stockpot with chicken broth. Heat chicken
stock. Poach the mousseline roll in stockpot
for approximately one hour. Remove from
stock and let cool. Slice and serve either warm
or cold. (Culinary Herb Festival Cookbook
Vol 1)

Sage-Onion Corn Bread
3 Tbsp vegetable oil, preferably canola
? cup chopped yellow onion
1 tbsp minced fresh sage leaves
1 ? cups yellow cornmeal
1 cup unbleached all-purpose or whole wheat
pastry flour
2 tsp baking powder
? tsp baking soda
? tsp salt
1 Tbsp honey
1 large egg
1 ? cups buttermilk
Preheat the oven to 400F. Grease an 8-
inch square baking pan or coat with a nonstick
cooking spray. Heat the oil in a small skillet
over medium high heat, add the onion and sage,
and cook, stirring occasionally, until the onion
is transparent, about 5 minutes. While the
onion is cooking, combine the cornmeal, flour,
baking powder, baking soda, and salt in a large
bowl. In a small bowl, combine the honey,
egg, and buttermilk, whisking until thoroughly
mixed. Stir the onion-sage mixture into the
buttermilk mixture. Add the buttermilk mixture
to the flour mixture, stirring just until
combined. Pour the batter into the prepared
pan and bake until golden brown and a
toothpick inserted in the cent4er comes out
clean, 20-25 minutes. Let cool for 10 minutes
before cutting and serving. This is best served
fresh. (Recipes from an American Herb
Garden)

Cornmeal Sage Biscuits
1? cups white flour
? cup yellow cornmeal
2 tsp baking powder
? tsp baking soda
1/8 tsp freshly ground pepper
1? tsp minced fresh sage or 3/4 tsp crumbled
dry sage
4 Tbsp margarine or vegetable oil
2/3 to ? cup apple juice
1 egg white, lightly beaten
14 small, fresh sage leaves or 30 very small
ones.
Combine first 6 ingredients in a
medium bowl; cut in margarine with pastry
blender or two knives until pieces are the size
of peas. With a fork, lightly stir in 2/3 cup of
juice until dough is moistened and pulls away
from sides of bowl. If it seems too dry, add a
bit more apple juice. Dump dough onto lightly
floured board and roll lightly to ? inch
thickness. Fold in thirds, roll lightly, and fold
in thirds again. Roll out to ? inch thickness.
Cut into rounds with 1? inch or 2 inch cookie
cutter. Gather cuttings, reroll lightly and cut
more biscuits. Place biscuits, touching, on a
cookie sheet. Dip each sage leaf lightly in the
egg white and place one on top of each biscuit.
Bake at 425F 12 minutes or until lightly
browned. Serve with chutney or a wild grape
jelly or filled with tiny, thinly sliced pieces of
turkey or with turkey salad. (Sage Cottage
Herb Garden Cookbook)

Cheddar, Sage and Walnut Torta
? lb cream cheese, softened
3 Tbsp fresh sage leaves, plus some leaves for
garnish
? lb sharp cheddar cheese, shredded
1 c walnuts, chopped fine
Put cream cheese in food processor with
chopped sage. Blend. Line a 2-cup mold (a
12-ounce Cool Whip container could be used)
with a double thickness of cheesecloth. Arrange
the whole leaves in a decorative pattern on the
bottom of the mold. Add half the cream cheese
mixture. Then add a layer of shredded cheese,
smoothing out the layers and pressing down
slightly. Add walnuts, again pressing lightly.
Smooth the remaining cream cheese over the
walnuts. Fold the cheesecloth over the top of
the layers and press lightly. Refrigerate
overnight. To unmold, fold back the top of the
cheesecloth. Invert a serving plate and flip the
torta. Lift off the mold and carefully remove
the cheesecloth. Can be garnished with walnut
halves. (The Charlotte Herb Guild Cooks)

Pumpkin Soup with Sage Flowers
2 onions, chopped 3 garlic cloves, peeled and
cut into slivers
1 Tbsp sunflower oil
3 tomatoes, skinned and chopped
1 lb pumpkin, peeled, sliced and seeds removed
1 Tbsp tomato paste
sea salt and black pepper
1? pt vegetable stock
3 sprigs flowering sage
Put the onions, garlic and oil in a heavy
saucepan and heat gently for 3-4 minutes. Add
the tomatoes and pumpkin, stir in the tomato
paste and season to taste. Cook for 3-4
minutes, stirring continuously. Add the stock,
stir well and cook for a further 5-10 minutes,
until the pumpkin is tender. Stir in most of the
sage flowers, then puree the soup and serve
garnished with fresh sage flowers (Cooking
with Flowers)

Rice Fritters with Sage Flowers
1 cup cooked white rice
1 cup cooked wild rice
3 Tbsp finely minced onion
2 Tbsp unbleached flour
1 tsp baking powder
2 Tbsp parmesan cheese
2 extra-large eggs
salt and pepper
about ? cup sage blossoms
oil for frying
In a mixing bowl, combine the white
and wild rices with the onion and toss well to
mix. Sprinkle the flour, baking powder, and
parmesan over the rice mixture and toss well.
Heat a griddle with about 2 teaspoons oil over
medium heat. Bet the eggs in a small bowl
with some salt and pepper and stir into the rice
mixture. Add the sage blossoms and toss
lightly. For each fritter, drop about 2
tablespoons of the mixture onto the hot griddle,
pressing down on the top to flatten it a bit.
Cook about 2 minutes on each side, or until a
nice golden brown. Serve immediately.
(Flowers in the Kitchen)

Fresh Shiitake and Sage Pasta Sauce
3 Tbsp melted ghee or vegetable oil
? cup thinly sliced shallots
? lb julienned shiitake mushrooms
salt and freshly ground pepper
salt and freshly ground pepper
? cup soup stock
1? cups cream
1 Tbsp sage Pesto
? to ? tsp lemon juice
In a large skillet, saut the shallots in
ghee or oil very slowly for about 10 minutes.
Do not let them brown. Add the shiitakes, salt
and pepper and continue saut ing, stirring
frequently. Add the soup stock, a little at a
time, as you saut . Pour in cream and simmer
very slowly until sauce is reduced by half
(about 15-20 minutes), stirring frequently. Add
sage pesto and lemon juice to taste. Serve hot.

Sage Pesto
? cup fresh sage leaves
1? cups fresh parsley leaves
2 large garlic cloves
? cup grated Parmesan cheese
? cup pine nuts or walnuts
? cup olive oil
salt and freshly ground pepper to taste
Combine the sage, parsley, garlic,
cheese and nuts in a food processor or blender.
Process to mix. With the machine running,
slowly add the olive oil. Season to taste with
salt and freshly ground pepper and process to
the desired consistency. Let stand for 5
minutes before serving. (Herbs for Health and
Healing)

Roasted Potatoes with Fresh Sage and
Rosemary
4-6 large Idaho potatoes, or 10-12 red potatoes,
peeled and cut into ? inch cubes
1 cup extra virgin olive oil
1 whole head garlic, separated into cloves but
left unpeeled
3 sprigs fresh rosemary, leaves only
1 bunch fresh sage leaves (3/4 cup loosely
packed)
salt
freshly ground pepper
Soak the potato cubes in a bowl of ice
water until you are ready to cook them.
Preheat oven to 400F. Heat the olive oil in a
heavy skillet over high heat. Thoroughly dry
the potatoes and place them in the hot oil.
Cook the potatoes, searing them on all sides,
and tossing them to keep them from sticking.
When the potatoes are lightly colored, add the
garlic, stir well, and cook for 2 more minutes.
Remove from the heat and put the potatoes, oil,
and garlic into a baking pan that can
accommodate all of the potatoes in one layer.
Scatter the rosemary and sage leaves on top of
the potatoes. Season liberally with salt and
freshly ground pepper. Roast for about 40
minutes, stirring occasionally until golden
brown. Remove the potatoes with a slotted
spoon and serve immediately. (The Tribeca
Cookbook)

Wild Mushroom Soup with Sage
? lb oyster mushrooms
? lb shiitakes
1 ? lbs white button mushrooms
1 tsp extra virgin olive oil
1 small carrot, shredded
2 shallots, minced
1 garlic clove, peeled and chopped
2 tsp chopped fresh sage
1 scallion, green and white parts, chopped
2 tsp chopped fresh parsley plus 6 small sprigs
for garnish
2 cups chicken broth
? tsp cayenne
salt and freshly ground black pepper
2 Tbsp dry white wine
Clean and chop all the mushrooms,
keeping the oyster and shiitake pieces separate
from the button mushrooms. In a large
saucepan, heat the oil over low heat. Add the
oysters and shiitakes, carrot, shallots, garlic,
sage, scallion, chopped parsley, and ? cup of
the chicken broth. Cook slowly until all the
vegetables are soft, about ? hour. Add the
remaining chicken broth, the button
mushrooms, and the cayenne. Bring to a boil,
then reduce heat and simmer until the
mushrooms are soft, about 15 minutes. Pur e
the soup in a food processor or blender, season
with salt and pepper to taste, and return to the
soup pot. Reheat until the soup is hot but not
boiling. Add the wine, transfer the soup to
heated soup bowls, and garnish with a sprig of
parsley. (Mushrooms Love Herbs)

Chilled Sage Blossom and Cucumber Soup
4 cups chopped cucumber
2 cups water
? cup of fresh sage blossoms
1 Tbsp honey
2 cups yogurt
2 Tbsp fresh parsley
Peel the cucumber, remove the seeds
and chop into pieces. Add the cucumber, water
and sage blossoms to a blender and pur e until
smooth. Transfer to a bowl, and add the honey,
yogurt and parsley. Mix well and chill at least
? hour before serving. Garnish with sage
blossoms. (An Herbal Feast)

Sage Oatcakes
1 oz butter
? cup boiling water
3 cups oatmeal
1 Tbsp fresh sage, or ? tsp dried
? tsp baking soda
1 tsp salt, approximately
Preheat the oven to 350F. Melt the
butter in the boiling water. Allow to cool. Mix
the oatmeal, sage, baking soda, and salt in a
bowl. Add the cooled liquid to the dry mix and
stir to form a soft dough, adding more water if
necessary (if the mixture doesn t stick together,
the cakes won t). Put the dough into a round
bottomless pan about 8 inches in diameter (a
springform pan works well0. Place on an
ungreased baking sheet and bake 40 minutes.
Cut into 8 wedges and let cool. (The Herbal
Epicure)

Whole Wheat Crackers with Herbs
3 1/4 cups 100% whole wheat flour
3/4 tsp kosher salt
1/3 cup extra virgin olive oil
1 cup water
kosher salt for sprinkling
2-3 springs fresh thyme, minced
5-6 fresh sage leaves, minced
2-4 sprigs rosemary, minced
Preheat the oven to 350 degrees F In a
medium bowl, stir together the whole wheat
flour, 3/4 tsp teaspoon salt and minced herbs.
Pour in the olive oil and water; mix until just
blended. On a lightly floured surface, roll out
the dough as thin as possible - no thicker than
1/8 inch (the thinner the better). Place dough on
an ungreased baking sheet lined with
parchment paper, and mark squares out with a
knife, but don't cut through. Prick each cracker
with a fork a few times, and sprinkle with salt.
Bake for at least 20 minutes in the preheated
oven, or until crisp and light brown. Baking
time may be different depending on how thin
your crackers are. When cool, remove from
baking sheet, and separate into individual
crackers.

7 Herb Frittata
5-6 Eggs
1 tablespoon butter
1 tablespoon shallot, diced finely
1 teaspoon mint, chopped
1 teaspoon basil, chopped
1 teaspoon parsley, chopped
1 teaspoon thyme, chopped
1 teaspoon oregano, chopped
1 teaspoon marjoram, chopped
1 teaspoon sage, chopped
1 teaspoon amarella, chopped
1 tablespoon plain yogurt
1 pinch salt
Preheat the oven to 325 degrees F. Sweat
the shallots in a skillet on low heat in a bit of
butter until soft. Beat the eggs and add the
herbs and yogurt. Add the mixture to the
skillet and on low heat, scramble briefly with a
wooden spoon. Cover the pan and transfer it to
the oven for about 7 minutes. Remove the lid at
the end if the top hasn t set. Remove from the
oven and cut into wedges. Serve warm or cold,
garnished with herbs. Serves 4.