Q: One of the herbs in my garden is sage. It produces beautiful purple blossoms with an incredible, slightly sweet smell. I'd love to have a good recipe to put them in, maybe something with poultry.

Lynne: Since herb flowers are so delicate you don't want to do a lot to them because they are fragile in aroma and taste. I would flavor chicken or a robust-tasting fish with the sage leaves then I would sprinkle the sage flowers on the cooked food, encouraging people to eat the flowers with the sage flavored dish for another dimension of the sage taste.

You might also fry them. Make a batter of flour, water, salt and pepper and dip the flowers in the batter. Have about 1/2 inch of oil in a shallow pan, get the oil hot, and drop in the batter-coated flowers. They'll brown quickly.

Back to Boiling Water 101

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