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