Recipe by Miche Bacher

The sage is in full bloom, obviously.  So what to do with it?  The flowers are beautiful and delicious in a salad, or in a tea, or garnishing a soup.  I found this recipe on Epicurious; thought it was rather intriguing.  Here is what they said about it:

This fantastic pesto combines the complex flavors of various herb flowers - use whatever you have on hand.  Grab some blossoms and grind them up.  You can use this pesto on pasta or bruschetta, but it also makes a great topping for fish or marinade for poultry, beef or pork.

I have reduced the size of this recipe to be more appropriate for the amount of sage flowers in this week’s share.  I would guess it will be a pretty strong flavor, not sure if I would use it on pasta, but I would certainly use it as a garnish on a soup, just a little spoonful per bowl.  Found a recipe for Cannelini Bean Soup with Sage Pesto on Country Living’s website; if you are interested, check it out on

1/4 cup Pine Nuts or Walnuts

1 cup Sage Flowers

1 stock Spring Garlic

3 TB Olive Oil

Salt, to taste

1 1/2 TB Parmesan (optional)

Pulse nuts, sage flowers, garlic in the bowl of a food processor.  (This is a small amount so it may even work in a blender.). Stir in olive oil and Parmesan, if using.  Spread nuts on a baking sheet and toast them in a 350 F oven - tossing occasionally, for a consistent color - for about 8 minutes, or until they start to turn golden brown and release a strong nutty scent.