Sage infusions

I cleaned up my garden a bit today – whacked the weeds on the edges (my once a year use of the stihl), staked up some floppy tomatoes and raspberries, and hauled out a harvest basket full of produce. Very satisfying for a garden that I consider only “ok” this year due to the weather. One of the plants doing best at the moment is a sage that I planted when we moved in three summers ago. Not only does it produce for most of the year, by mid-summer it puts out an incredible amount of beautifully scented leaf. Like most herbs, I really prefer to use sage fresh, so I’m not inclined to dry too much of it – so this year I decided to get on the infusions. Late summer is the exact right time to be thinking about such things – for the late fall dinner party “wow” factor.

Today I put up a Sage-Rosemary olive oil and a Sage-Lemon Vodka. I have no idea what either of these will turn out like, but given the ingredients – and a method I know well – I’m feeling confident these are worth sharing.

Sage-Rosemary Olive Oil

Pack a clean jar tightly full of sage leaves, add some rosemary sprigs and a couple cinnamon sticks or peppercorns if desired. Fill the jar to the top with good quality extra virgin olive oil – make sure to cover everything. Cover with a cheesecloth and secure with a rubber band or jar ring. Put away in a dark place for a month or more. Strain to use.

Lemon Sage Vodka

I used this recipe from the Cap and Hare forum which is as follows:

2 – Lemon Peel
3 – 8″ Sage – Fresh
2 cups – Simple Syrup
4 cups – Vodka

Create your Simple Syrup.
Place the flavorings in the bottle.
Pour the Simple Syrup over the flavorings while the syrup is still hot.
Add Vodka to fill the bottle, usually about 4 cups.
Age for 1 month in a cool dark location, closet or cabinet is fine.
Remove Lemon Peel & Sage and filter out all of the small bits with a coffee filter to clear the Vodka.

4 Comments on “Sage infusions

  1. Hi Red Cedar, I found your post through Punk Domestics. My sage is going crazy too! Lemon with sage sounds like a great combination.

    If you want to fight the bees for the blossoms, you might like my posts on sage blossom simple syrup and sage blossom jelly. I made sage leaf jelly with the same recipe and I think it will be great with cheese! (But let’s be honest – what isn’t great with cheese?) One each of the blossom and leaf jellies made a great gift for a foodie friend.

  2. Miya – I totally saw your sage blossom syrup post yesterday and am eager to try it this weekend (before I go on vacation and the blooms disappear. Wondering about using some lavender flower in there too!

    • I bet that would be great. I was amazed how full the aroma was although the taste was light, and it seems like lavender has more of a taste too so maybe the combo would be even better balanced. Let me know how it turns out!

  3. Pingback: What To Do With (Way Too Much) Sage | And Here We AreAnd Here We Are

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