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Before I can taste Hummingbird Sage (also known as Pitcher Sage- not sure if it’s also Baja Pitcher Sage), I need to grow it. I’ve seen several videos and read a few articles about how delicious these leaves taste fried (see resources below). Now that it’s growing and thriving in my garden, I’m ready to give this recipe a try.
Get a few leaves, wash n dry (pat well to get any water droplets off), in a small omelet fry pan and enough oil to cover the bottom of pan and heat (med). Once oil is hot, carefully add a sage leaf. Within 20 seconds it should crisp, flip over and fry the other side. Place leaf on a paper towel and continue with the rest of the leaves. I recommend doing 1-3 at a time until you get the hang of it as it fries up very quickly.
The leaf is a great garnish. Place crispy leaf over mashed potatoes or over a seared salmon serving. It can also be served over pancakes. Get fancy with your bread slices: toast bread, spread some butter and place a leaf on top.
Hummingbird Sage has a little different leaf color from other sages- these leaves are green. Other sages have grey leaves.
Below is a photo of hummingbird sage leaf (left) and white sage leaves (right). Both have square stem and tiny scallops along the whole leaf. Aroma: hummingbird sage has a tropical sweet pineapple smell. White sage has a strong earthy smell.
Other leaves that can be fried: cleavland sage (maybe white sage- although I haven’t tasted it- the smell is strong- not sure if the taste would be strong). Since they are part of the mint family, maybe fry up some mints like Yerba Buena, and coyote mint.
Resource:
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