Sage in olive oil

Sage in olive oil

Category: Blanks

Ingredients
Sage fresh	optional bundle
Natural olive oil	close the sage leaves

Cooking method

• Fresh sage is not stored for long, even in the refrigerator, it quickly withers and deteriorates. So I found a way out, pour olive oil on the sage leaves.
• 
• Sort the leaves of the sage, peel, tear off the rough stems from the leaves.
• 
• 
• Put the leaves in a jar, pour over with olive oil, crush the leaves a little with a crush, so that they are completely covered with oil. I do not cut the leaves, because often the leaves are needed whole, for example, for meat envelopes. And in a salad, you can cut the leaves and cut if necessary.
• Store sage in the refrigerator on a cold shelf, use as needed in various dishes. The oil can be added to salads, it becomes fragrant with a sage scent.
• 

Note

Cook with pleasure and bon appetit!



SALPHEI muscat is a spicy aromatic biennial herb up to 1.5 m high with pubescent oval-cordate wrinkled leaves and pinkish-purple flowers in paniculate inflorescences. Homeland - the mountainous regions of the Mediterranean. Cultivated in many European countries, in the USA; in the south of Ukraine, Crimea, Moldova, Krasnodar Territory.

The leaves and especially the inflorescences of sage have a spicy taste and pleasant aroma (in fresh inflorescences about 0.5%, in the leaves — 0.25—0.28% of essential oil), they also contain vitamin C and tannins. They are used fresh and dried as a seasoning for salads, vegetables, compotes, sweet dishes, for canning fish, for flavoring jams, pickles, liqueurs, essences, tea mixtures, drinks.

Sage leaves together with black elderberry flowers are added to the wine to give it a nutmeg tone. For seasoning, the leaves and flowers are cut as needed, starting at the flowering period. They are harvested for the future during mass flowering, cutting off plants at a height of 15-20 cm from the ground. Cut leaves and buds are dried in the shade and stored in paper bags.

[Admin]

Admin! Save! Where can this sage then be applied? I have a huge bush of it growing, the only place I use it is to dry it and grind it into Beldi's soap instead of eucalyptus. What can you do with sage?

The smell of sage, of course, is specific. But it goes well with meat, you can add dry or fresh.
For example, try this:
Beat off a piece of veal, a sage leaf on top, and wrap with a strip of raw smoked ham. Fasten with a knitting needle and roll in flour and fry in oil. Additionally, you can stew in a creamy wine sauce.
Delicious!

You can add to salads, that's good too! I don't buy much, but this one dries quickly, so I keep it in oil.

Thank you!

Beat off a piece of veal, a sage leaf on top, and wrap with a strip of raw smoked ham. Fasten with a knitting needle and roll in flour and fry in oil. Additionally, you can stew in a creamy wine sauce. Even reading is delicious!

And with me it grows and grows. Several 3-liter cans have already been dried. I hardly use it, you can pick fresh leaves from the bush all winter. I like its smell, especially when it blooms and is covered with butterflies. But it's on the street. I like the beldi in the sauna. But with meat or salad ... you must try. Thanks again!

To your health! If you like the taste and smell, then you should like the meat too

I am reading Heston Blumenthal's "The Science of Culinary Science or Molecular Gastronomy" Now Of course, a funny book, but a completely masculine approach to cooking - so ... thorough, thorough.What am I doing? Besides, he has a recipe for baked pork, which he stuffs with garlic, each piece of which is wrapped in a sage leaf. I think it should be just fine!

Thanks for the idea, thanks to you, I already prepared the basil, otherwise I threw it out before, I didn't like the ice cream, and you can't put the dried one in the salad.

[Annushka]

Thanks for the idea, thanks to you, I already prepared the basil, otherwise I threw it out before, I didn't like the ice cream, and you can't put the dried one in the salad.

Annushka, to your health! We all learn from each other different subtleties of cooking on the forum, cook with pleasure!

[Ira]

Besides, he has a recipe for baked pork, which he stuffs with garlic, each piece of which is wrapped in a sage leaf. I think it should be just fine!

Ira, I brought such a recipe for meat from Tuscany: it is called saltimbocca (jump into your mouth) called, I gave it already above. It turns out delicious too! Prepared in small pieces for 2-3 bites, which is why it is called that

Admin, so I think that sage for pork and beef will be the best! It's a pity that I don't have a dacha ... But I see it from time to time in Ashany, now I will certainly take it and make it in oil. And I will try all sorts of saltimboccas

Ждемссссс ... recipes with sage To your health!

Admin. I made a sage like that, and he rummaged with white dots (as if the bacteria had divorced). I kept it in the refrigerator. That's it, can't you use it? Or freeze?

Literally on the second day.

Admin. I made a sage like this, and he rummaged with white dots (as if the bacteria had divorced). I kept it in the refrigerator. That's it, can't you use it? Or freeze?

What kind of oil was poured in? If olive, then it thickens in small flakes in the form of a bunch of small dots. It's okay, that's the way it should be.
Then I take the sage and butter and put it on the meat and fry it. So I cooked saltimbocca, sage with thickened butter for meat


If other oil is covered with dots, but there is no mold, then use further

Admin, thank you! I bought olive directly from the Italian Bauer (relatives). I was upset that the oil translated. Urrrishcha! It's okay! I made such pieces with chicken and sage on NG. Furor!

[Olesya]

Olesya, to your health! Saltimboka turkey is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=189802.0

[Admin]

Admin, Tatyana, but can dill be made in oil as well? If you fill it tightly into a jar, pour it over with oil and store in a c-ke. What happens? And then the dill is now in full swing, it's a pity if it outgrows. Of course, you can freeze it, but it will definitely pick up some kind of smell in the freezer ... I've already tried to pack it so tightly ... But still

[harvesting herbs in oil]

You can - I have different herbs in oil and tolerate the zero chamber in the refrigerator well. Especially in olive oil, it hardens well. And it is not necessary for this to buy oil that is beyond cost.

My harvesting herbs in oil can be seen here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=440.0

Parsley and mint gremolata (Admin)

[Tatyana]

Tatyana, I have a whole 3-liter jar of oil. Someone gave my mother a treat. So today to the dacha, I'll pick up all the grass-ants and make jars

I add greens directly with butter to the sauté, which is very good
And this oil goes well for other purposes, in salad dressing, frying eggs and so on - the aromatic oil will not disappear

And I have sage at my dacha. True, this year is a small bush. After last year's transplant, it has somehow decreased. But you can collect the leaves on a tiny jar. After all, I didn't know where to use it, but here immediately there is such beauty and deliciousness

[Admin]

Admin, Tatyana, thank you very much for the recipe
I prepared sage according to this recipe, it turned out to be one jar. I want to try the whole series of your herbal preparations.

[Lida]

Lida, to your health!
I constantly use spicy herbs in oil, always in the refrigerator at hand - convenient