white plate with sage leaves
Photography, Stacey Brandford

Fried Sage

One of the easiest (and prettiest!) garnishes to make.

We pay homage to fried sage, our new favourite edible garnish. Crispy and aromatic, the herb is as delicious as it is beautiful. Use it whole or crush it and sprinkle it on egg dishes, savoury waffles and comfort soups.

white plate with sage leaves

Fried Sage

Most herbs can be fried, but hardier herbs like sage and rosemary are especially nice this way.


  • 1 bunch fresh sage


  • Prepare sage by separating into individual leaves.
  • Heat a shallow depth of olive oil in a small pot over medium heat.
  • Once shimmering, fry herbs until sizzling has mostly subsided but herbs are still green.
  • Remove to a paper-towel-lined bowl and season with a pinch of salt.
Share this article: