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Sage Salt

Sage Salt

Sage is a very pungent herb that is little used year round. If you find some in your garden or refrigerator and don't know how to use the remaining few leaves, try making this sage salt. Use it on your steak, poultry and vegetables. It just may be a fresh herb that becomes a staple in your kitchen.


  • 1/4 cup olive oil
  • 8 to 10 sage leaves
  • 1 tablespoon kosher salt or sea salt


  1. Heat oil in a small pan over medium heat until hot but not smoking.
  2. Add sage and steep for 3 to 7 minutes, until you smell the aromas from the sage.
  3. Remove from heat and place on paper towels to dry.
  4. When cool, crumble into a ramekin or small bowl.
  5. Toss with salt.


Recipe created by Chef Ryan Zale, Executive Chef at the Local Chop & Grill House in Harrisonburg, VA.  Visit their website at  Eat Fresh Eat LOCAL.

30 Seconds to TasteblogRecipesChef Ryan Zalecondimentseasysage
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  1. Posted November 9, 2012 at 9:52 am | Permalink

    Fourth step:
    4.When cook, crumble into a ramekin or small bowl
    Should be:
    …..when cool…..

    • FreshHerbs
      Posted November 9, 2012 at 3:09 pm | Permalink

      Thank you for pointing that out. It is now corrected!

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