Saturday
June 29, 2024 
Among our endeavors, Patti and I are antiques dealers, something we’ve done for the last 50 years. We participate in four antiques shows a year and are in a local antiques co-op.
Our most recent show was Father’s Day weekend. Often at shows, some exhibitors have fresh flowers in their booths, making their space look friendlier. But at this show, the dealer next to us had both dried herbs and potted plants. My herb garden this year has had problems. So, I bought three plants: lavender, thyme and sage, one of my favorites.
I’ll use the thyme in my cooking, while enjoying the fragrance of the lavender, a bee and butterfly “magnet.” And, the sage leaves will become a treat. Several years ago, we had dinner at a restaurant in Wilmington, Delaware, that had North Italian cuisine. As an appetizer, we were served a large dish full of leaves. They had been sauteed. My first taste was a surprise – they were sage leaves. I asked the server if he would ask the chef how they were prepared. The chef responded, “Just saute clean, dry, fresh leaves.” I ate my share and then some. The rest of the dinner was good. But all I remember were the sage leaves.
I’ve cooked and served them several times since then. They’re easy to prepare. First, make certain the sage plant hasn’t been sprayed with any insecticides. Pick the largest leaves, about five or six per person. Wash and dry them. Heat a little olive oil in a skillet. When the oil is hot, quickly saute the leaves, turning them so they don’t burn. When they’re cooked, remove the leaves to paper towels to drain most of the oil. A pinch of salt and dash of garlic powder are nice additions.
After you’ve tried cooking and eating sage leaves, you may want to do it fairly often.
Enjoy and stay safe!
If you have suggestions for this column, contact me directly at guthrielarason@verizon.net.
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