Sage can be harvested continuously until the first hard frost and here in Harrison, because we experience mild winters, we are lucky to enjoy fresh sage still growing in January.
Use smaller immature leaves for cooking as they are less course. Mature leaves are best for drying and crumbling to use. I either hang them to dry in the pantry or use the dehydrator; both work well. Here are some quick culinary usages of sage:
Cream butter and minced sage to use with hot biscuits.
Sage is fabulous in herb vinegar when combined with thyme and oregano.
Snip fresh sage into cooked green beans sautéd with garlic and olive oil.
Caramelize onions with 1⁄4 cup red wine and a tablespoon each of balsamic vinegar and sage. Good on a toasted baguette rubbed with garlic.
A leaf or two of sage can work well in apple dishes.
Mix sage with goat cheese, cubed apples, and roasted hazelnuts.
If your herb garden has produced a bounty of sage, try using it as a garnish on your seasonal platters. Fresh sage leaves and cranberries look lovely together and you can always hang the sage to dry after supper.
Sage Recipes included in the Ebook Herbs in a Healthy Home are:
Carrots and Sage
Garden Veggie Medley
Garlic Sage Butter
Roasted New Potatoes
Veggie Sage Pasta