Sage - Certified Organic

Fresh sage, soft and earthy with that unmistakable savoury smell.

On cooler Northern Rivers evenings, a pan of crispy sage and brown butter is one of the simplest, most comforting things you can cook.

A few leaves go a long way, and fried until crisp they turn any simple dish into something special.

In the kitchen

• Fried in butter until crisp and spooned over pasta or gnocchi
• Tucked under the skin of a roast chicken
• Roasted with pumpkin and a drizzle of honey
• Mixed into pork sausage meat or stuffing

How to prepare

Pick the leaves from the stems and pat them completely dry before frying, so they crisp up rather than steam.

Spring recipe: Pumpkin and crispy sage pasta

Roast cubes of pumpkin until soft and golden. Fry sage leaves in butter until crisp, then toss with cooked pasta, the pumpkin and plenty of parmesan. Finish with black pepper and a squeeze of lemon.

How to store

Wrap it in a damp paper towel and keep it in a container in the fridge. Use within a week, or dry the leaves for later.

Sold by the bunch.