Fried sage leaves are a gourmet snack. They are a lovely embellishment to cheese or meat platters. And they’re a special garnish for soups, stews or casseroles. Seasoned with coarse sea salt, my favorite way to eat them is out of hand, crunchy and herbaceous. They are super easy to make, and quick, but technically they’re deep fried. So they’re good all by themselves, like kale chips, but more exotic.
Sage has been used medicinally for centuries, if not longer, native to the Mediterranean. It has anti-inflammatory properties and like all herbs is concentrated in its nutrition. So just a small amount of these chips can provide the majority of Vitamin A your body needs in a day! Sage also provides calcium, potassium, iron and is rich in flavonoids. There are many other healing uses for sage, including digestive healing, respiratory relief, mental clarity and skin treatment. Throughout Europe it is made into essential oil. Historically, it was used as a meat preservative before refrigeration and is now often associated with the flavors of Thanksgiving, excellent with chicken or any meat, including fish and eggs.
The preparation I share with you here is not only gourmet, but the nutrients in the sage are well-preserved. The leaves fry just briefly in a small (cast iron ideally) skillet, in olive oil. You will delight in the Mediterranean flavor and the treat of having something so simple and yet so perfect. Once again, the healthiest foods, and those that are often allowed and encouraged on healing diets, are beautiful whole foods.