Sage is a beautiful, flavorful herb that makes many appearances during the month of November.
From sage in dressing to sage with butternut squash, this herb adds complexity and flavor to many of our favorite fall dishes (especially my favorite fall blended soup recipes!).
Yet, sage can also stand on its own.
I’d never heard of or thought of fried sage leaves before — until this year when I managed to grow almost nothing successfully except sage. Ha! One of my friends passed by my huge sage plants and casually commented, “That sage is really nice. You should fry it.”
Sure enough, fried sage is a real thing!
As the temperatures here in northern Minnesota began to creep downward, I didn’t want to risk losing my gorgeous sage to a frost, so I clipped a bunch one afternoon and fried it right up (in bacon fat, of course). 😉
Boy, can sage ever stand on its own…
Fried Sage Leaves
- 30 to 40 sage leaves
- 2 to 3 tablespoons fat I used bacon fat
- sea salt
Clip the sage leaves from the stems.
Prepare a plate with a paper towel or newspaper to have ready to drain fried sage.
Have a pair of tongs ready as well.
Heat fat in a cast iron skillet over medium heat.
Drop the sage leaves into the hot fat and stay close!
It only takes 5 to 7 seconds for the leaves to fry.
Remove fried sage from the skillet and place on the prepared plate.
Sprinkle with salt immediately.
Work in batches until you've fried all your sage.
Add additional fat, if needed.
Enjoy! See below for ideas on how to use.
Ways To Use Fried Sage Leaves
- As an appetizer
- As a garnish for your favorite soup or blended soup recipes
- Add them to a salad
- Serve with your turkey dressing or atop giblet gravy
- Snack on them straight from the skillet!
Would you ever try fried sage leaves?
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Marean Price says
I used to grow sage in my back yard but I never heard of fried sage before today–sounds interesting! I think I would like too try it.
Lindsey Dietz says
I think you should! 😉
I fried some sage leaves from the big bush my sister gave me for the garden. They are wonderful, so light and crispy. It will be fantastic to use on soups. Thanks for this idea.
Lindsey Dietz says
Glad you’ve already tried this crispy delicacy, Donna!
I am mind blown! I had never heard of this or thought about it! Now I have to try! 🙂
Lindsey Dietz says
I had never heard of it either until my friend mentioned it! The taste is mind-blowing!
They are super yummy in pasta. I fry them in extra butter. Let the butter brown a little and then toss with your favorite cooked pasta noodle (we like ravioli) and lots or parmesan cheese.
I have been frying sage leaves since I planted it in my herb garden few years ago. The idea for me originated from the below gnocchi recipe. Now I keep these fried herbs in an airtight container in fridge for using during winter.
As for the gnocchi, first I fry sage leaves in butter and keep aside. Then sauté chopped garlic in the butter to which I add more sage leaves and then throw in some lemon juice and cooked gnocchi and some salt. Plate and garnish with chopped parsley, Parmesan and fried sage…..
Roz (Midwife and Child and Family Health Nurse) says
Just a warning to nursing mothers – sage can suppress the production of breast milk so probably not the best recipe to try if you are feeding your bub.
Tried this today as soon as I saw the recipe, WOW-FANTASTIC!!!
I added garlic to mine plus sprinkled with sea salt;then ate the lot!