Some SAGE Advice

Wondering what to do with the sage you just happen to have lying about?

Wondering what to do with your grey hair?

Well, wonder no more! On today’s episode of cooking with herbs, we have a solution!

Sage Recipe For Covering Grey Hair

This will gradually bring back the color of you hair! You must use it for at least 3 weeks to see results.

¼ cup dried sage

¼ cup dried rosemary

2 cups water

  1. Simmer the sage and rosemary in the water for 30 minutes, then steep for several hours. Apply to hair and leave on until dried. Then rinse and dry.
  2. Repeat weekly, until desired shade, then monthly to maintain color.
And oh yes, this is real.

On a more serious note, if you really are wondering what to do with sage – fresh sage, now is a great season to make

Roasted Asparagus

with Fried Sage

Asparagus is at a reasonable price right now in the local farmer’s markets and whole foods stores. At least here by my house.

I was greatly intrigued by the concept of frying an herb, and encouraged to try this recipe because of the asparagus $ale. I am a sucker for a bargain. I admit, I was a bit skeptical at first about the sage, as I really don’t care much for it. When I think sage, I think boring old turkey stuffing. Bleeah. This recipe changed my tastebuds for fresh sage, let me tell you! There is a marketable difference between dried and FRESH sage.

Here’s how to make this quick and easy (and tasty) dish:

1 pound fresh asparagus
1/2 Tablespoon finely chopped fresh sage
3 tablespoons olive oil
1/4 cup olive oil (for frying and to use later in the dressing)
30 fresh sage leaves, pat dry

2 ounces Parmesan cheese, for garnish

Dressing for Asparagus:
1 tablespoon fresh squeezed lemon juice
1/4 teaspoon kosher salt
freshly ground black pepper

Preheat the oven to 450ºF. Break off bottoms of rinsed asparagus, and spread in a single layer on a baking stone. Drizzle 3 T olive oil, 1/2 tablespoon chopped sage and salt over top and toss gently to coat. Roast until the spears are slightly limp – 4 to 10 minutes, depending on their thickness. Remove from oven and let cool.

Heat the ¼ cup olive oil in a small saucepan over medium heat. When oil is heated through, place sage leaves in oil for about 20 – 30 seconds, turning once with a slotted spoon. Do not let the leaves brown. Remove them to paper towels to drain. Sprinkle them all lightly with salt. They should crisp when they cool.

(The sage can be fried up to 1 day ahead of time store in airtight container at room temperature.)

For the dressing, combine lemon juice, salt and pepper in a small mixing bowl, and gradually whisk in the sage leaf frying oil.

When ready to serve, toss asparagus with the dressing in a large bowl. Garnish with Parmesan and the fried sage leaves.

Yield: 2 servings.

The fried sage was, in a word, delicious.

Oh yeah, and so was the asparagus.


2 thoughts on “Some SAGE Advice

  1. hmmm, ok, I like sage (but not so much asparagus… it’s take it or leave it for me), but again, my mind went straight to: “fried BASIL!”!!!!!!!!!!!!!!


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