Imagine a sunny afternoon, somewhere in the charming Dutch countryside. You’ve traded your city shoes for something a little more rural, and you’re not just there for the picturesque windmills (though they are a bonus!). No, your mission, should you choose to accept it, is to delve into a fragrant sea of green and emerge victorious with bundles of a truly magnificent herb: sage!

There’s something incredibly satisfying about picking your own sage. It’s not just about saving a few cents; it’s an experience. The earthy, slightly peppery scent hits you even before you bend down, promising warmth and flavor. You wander through rows of vibrant green leaves, feeling the velvety texture between your fingers, selecting the most perfect, unblemished ones. Whether you’re solo, enjoying a moment of quiet contemplation, or laughing with friends and family as you race to see who can gather the biggest bunch, it’s a delightful escape. Kids especially love the ’treasure hunt’ aspect, discovering where these magical leaves come from. It’s a wonderful way to connect with nature, enjoy fresh air, and anticipate the culinary adventures ahead.

Bringing Your Sage Home: From Farm to Feast (and Fun!)

Once your basket is brimming with your aromatic treasures, the real fun begins: bringing that fresh-from-the-farm goodness into your kitchen! Sage isn’t just an herb; it’s a culinary hug, a warm embrace of flavor that can transform everyday dishes into something extraordinary, soothe your soul, or even liven up your happy hour.

Culinary Delights: Recipes for Your Fresh Sage

Here are a couple of ways to let your freshly picked sage shine, turning simple ingredients into comforting masterpieces:

1. Brown Butter Sage Gnocchi (or Ravioli) This is a classic for a reason – simple, elegant, and utterly delicious. The sage infuses the butter with a nutty, aromatic depth that’s pure comfort food.

  • Ingredients:

    • 2 tbsp olive oil
    • 4 tbsp unsalted butter
    • 15-20 fresh sage leaves, lovingly picked from your farm adventure!
    • 500g potato gnocchi (store-bought or homemade)
    • Salt and freshly ground black pepper to taste
    • Parmesan cheese, freshly grated, for serving

  • Instructions:

    1. Cook the gnocchi according to package directions. Drain, reserving about 1/4 cup of the starchy pasta water.
    2. While the gnocchi cooks, heat the olive oil in a large skillet over medium heat. Add the butter and let it melt.
    3. Once the butter starts to foam, add the sage leaves. Continue to cook, swirling occasionally, until the butter turns a beautiful golden-brown and smells nutty, and the sage leaves become wonderfully crispy (about 3-5 minutes). Be careful not to burn the butter!
    4. Add the cooked gnocchi to the skillet. Toss gently to coat in the brown butter and sage. If it seems too dry, add a splash of the reserved pasta water to create a silky sauce.
    5. Season with salt and pepper. Serve immediately with a generous dusting of Parmesan cheese. Pure comfort on a plate!

2. Roasted Pork Loin with Apple and Sage Sage and pork are a match made in heaven, and adding apples brings a lovely sweetness and acidity to this hearty, flavourful dish.

  • Ingredients:

    • 1 kg boneless pork loin roast
    • 2 tbsp olive oil
    • 1 large onion, roughly chopped
    • 2-3 firm apples (like Braeburn or Honeycrisp), cored and quartered
    • 15-20 fresh sage leaves, roughly chopped (or whole if small)
    • 3-4 cloves garlic, minced
    • Salt and freshly ground black pepper to taste
    • 1/2 cup chicken or vegetable broth

  • Instructions:

    1. Preheat your oven to 200°C (400°F).
    2. Pat the pork loin dry. Season generously with salt, pepper, and about half of the chopped sage.
    3. Heat the olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Sear the pork loin on all sides until nicely browned, about 2-3 minutes per side. Remove pork from the skillet and set aside.
    4. Add the chopped onion, apples, remaining sage, and minced garlic to the skillet. Sauté for 5 minutes until slightly softened and fragrant.
    5. Return the pork loin to the skillet, nestling it among the apples and onions. Pour in the broth.
    6. Transfer the skillet to the preheated oven and roast for 30-45 minutes, or until the internal temperature of the pork reaches 63°C (145°F).
    7. Remove from oven, cover loosely with foil, and let rest for 10 minutes before slicing. The juices will redistribute, and the sage and apple flavors will have perfectly infused the pork. Serve with roasted potatoes or creamy polenta!

Sage for Sips: Herbal Tea

But wait, there’s more! Sage isn’t just for savory dishes. It’s also a star in the world of soothing beverages, especially known for its comforting properties.

Sage Soother Tea Perfect for a chilly evening, a moment of relaxation, or when you feel a tickle in your throat.

  • Ingredients:

    • 5-7 fresh sage leaves, gently bruised (to release more flavour)
    • 1 cup boiling water
    • Honey and a slice of lemon, to taste (optional)

  • Instructions:

    1. Place the sage leaves in a mug.
    2. Pour the boiling water over the leaves.
    3. Let steep for 5-10 minutes, depending on how strong you like it.
    4. Strain out the leaves (or just leave them in for a stronger brew).
    5. Sweeten with honey and add a squeeze of lemon if desired. Sip slowly and feel the warmth spread through you.

Cocktail Hour: The Sage Refresher

And for those moments when you want to get a little fancy with your farm-fresh bounty, sage can even elevate your mixology game!

The Sage Refresher (Gin Cocktail) This elegant cocktail combines the botanical notes of gin with the earthy freshness of sage and a hint of citrus – surprisingly harmonious and utterly delicious.

  • Ingredients:

    • 2 oz gin (a classic London Dry works beautifully)
    • 3/4 oz fresh lemon juice
    • 1/2 oz sage simple syrup (recipe below)
    • 2-3 fresh sage leaves, plus extra for garnish
    • Soda water or tonic water, to top
    • Ice

  • For Sage Simple Syrup:

    • 1/2 cup water
    • 1/2 cup granulated sugar
    • 10-12 fresh sage leaves
    • Instructions for syrup: Combine water, sugar, and sage leaves in a small saucepan. Bring to a simmer, stirring until the sugar dissolves. Remove from heat, cover, and let steep for at least 30 minutes (or longer for a stronger sage flavour). Strain out the sage leaves and let cool completely. Store in an airtight container in the fridge for up to 2 weeks.

  • Cocktail Instructions:

    1. In a cocktail shaker, gently muddle 2-3 fresh sage leaves with the lemon juice and sage simple syrup. This helps release the aromatic oils.
    2. Add the gin and fill the shaker with ice.
    3. Shake vigorously until thoroughly chilled (about 15-20 seconds).
    4. Double strain (using a fine-mesh sieve in addition to the shaker’s built-in strainer) into an ice-filled rocks glass or a chilled coupe.
    5. Top with a splash of soda water or tonic water for a lighter, effervescent touch.
    6. Garnish with a fresh sage leaf, perhaps even one you fried briefly for a crispy touch, and enjoy your sophisticated sip!

So, next time you’re in the Netherlands, keep an eye out for those ‘pick-your-own’ farms. Heading home with a fragrant bundle of freshly picked sage isn’t just bringing home an ingredient; it’s bringing home a memory, a story, and a whole lot of delicious possibilities. Happy picking, and happy cooking (and sipping)!