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You are here: Home » Food Preparation » Fried Sage Leaves {a crispy garnish or snack!}

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Fried Sage Leaves {a crispy garnish or snack!}

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Fried Sage Leaves { a crispy garnish or snack!} | When one of my friends passed by my huge sage plants, she casually commented, 'That sage is really nice. You should fry it.' Fry it??? Sure enough, fried sage is a real thing! | TraditionalCookingSchool.com

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.”

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…

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Fried Sage Leaves

Sage is a beautiful, flavorful herb that makes many appearances during the month of November. Sure enough, fried sage is a real thing!
Course Appetizer, Garnish, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 60 kcal
Author Lindsey Dietz

Ingredients

  • 30 to 40 sage leaves
  • 2 to 3 tablespoons fat I used bacon fat
  • sea salt

Instructions

  1. Clip the sage leaves from the stems.
  2. Prepare a plate with a paper towel or newspaper to have ready to drain fried sage.
  3. Have a pair of tongs ready as well.
  4. Heat fat in a cast iron skillet over medium heat.
  5. Drop the sage leaves into the hot fat and stay close!
  6. It only takes 5 to 7 seconds for the leaves to fry.
  7. Remove fried sage from the skillet and place on the prepared plate.
  8. Sprinkle with salt immediately.
  9. Work in batches until you've fried all your sage.
  10. Add additional fat, if needed.
  11. Enjoy! See below for ideas on how to use.

Recipe Notes

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!
Nutrition Facts
Fried Sage Leaves
Amount Per Serving
Calories 60 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 1mg0%
Carbohydrates 1g0%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.

Would you ever try fried sage leaves?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Appetizers Appetizers (Gluten-Free) Celebrations Food Preparation GAPS Recipes Recipes Snacks Snacks (Gluten-Free)

About Lindsey Dietz

Native Texans, Lindsey and her family now live in the northern Minnesota wilderness on their dream property, where they are attempting to raise chickens and a few of their own veggies. In her free time, she enjoys food photography, flipping through cookbooks, and tackling home improvement projects. She also serves on the board of her local food co-op. Lindsey has dedicated much of her time over the past several years to unlearning conventional practices and implementing Traditional foods and natural remedies in her home. This has radically changed her and her family's health. Lindsey now loves to share her knowledge and recipes through her blog All The Nourishing Things and her eBooks: Nourishing No-Bake Treats and Sweet Without Sugar.

Reader Interactions

Comments

  1. Marean Price says

    November 19, 2016 at 2:59 pm

    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.

    Reply
    • Lindsey Dietz says

      November 21, 2016 at 11:30 am

      I think you should! 😉

      Reply
  2. Donna says

    November 19, 2016 at 3:59 pm

    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.

    Reply
    • Lindsey Dietz says

      November 21, 2016 at 11:30 am

      Glad you’ve already tried this crispy delicacy, Donna!

      Reply
  3. Arianna says

    December 7, 2016 at 4:29 pm

    I am mind blown! I had never heard of this or thought about it! Now I have to try! 🙂

    Reply
    • Lindsey Dietz says

      December 9, 2016 at 2:50 pm

      I had never heard of it either until my friend mentioned it! The taste is mind-blowing!

      Reply
  4. Wendi says

    August 26, 2020 at 1:10 pm

    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.

    Reply
    • Tammi says

      November 19, 2023 at 6:16 pm

      Love this idea, I do a lot of cream base pastas with sausage. Thx

      Reply
  5. Anita says

    August 26, 2020 at 3:55 pm

    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…..

    Reply
  6. Roz (Midwife and Child and Family Health Nurse) says

    August 26, 2020 at 6:05 pm

    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.

    Reply
  7. Heather says

    August 27, 2020 at 2:19 pm

    Tried this today as soon as I saw the recipe, WOW-FANTASTIC!!!

    Reply
  8. Claudia says

    January 1, 2021 at 1:23 am

    I added garlic to mine plus sprinkled with sea salt;then ate the lot!

    Reply
  9. Rehoboth says

    April 15, 2023 at 6:39 am

    Delightful recipe

    Reply

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