How to Cook With Russian Sage

Russian sage is known by the Latin name Perovskia atriplicifolia. The common name is misleading. This plant originated in the mountainous regions of Pakistan and Afghanistan and is not related to Salvia officinalis, the peppery flavored herb popular in Mediterranean culinary traditions. Nonetheless, this more rare cultivar is a garden perennial with silver, blue-green leaves, sweet-tasting blue flowers and a crisp, clean herbal scent. The purple-blue flowers are the only part of this plant that are edible, while the mildly poisonous leaves should be reserved for dried bouquets or potpourri.

Candied Russian sage flowers can be used as a garnish for vanilla ice cream, fruit salad or cocktails. Fresh flowers are delicious in salads or as a garnish for gourmet cheeses.

Things You'll Need

• Fresh Russian sage flowers
• Colander
• Paper towels
• Powdered egg whites
• 80-to100 proof vodka
• Thin artist's paintbrush
• Superfine granulated sugar
• Wire rack
• Fork or wire whisk
• Glass container
• Apple cider vinegar
• 1 clove minced garlic
• 1 cup virgin olive oil
• 1 tbsp. Dijon mustard
• Salt and pepper to taste
• Ice cube tray

Instructions

Washing Russian Sage

1. Shake each flower to dislodge any insects that may hiding in the blooms. Pull off any dead or wilted blooms.

2. Place the Russian sage flowers in a colander. Put the colander in a large bowl of warm water or a sink filled with water and gently agitate. Set the flowers on a paper towel to dry.

3. Remove leaves, stems and any pistols or stamen since these may be toxic. Only the flower petals should be consumed.

Candied Russian Sage Flowers

1. Reconstitute the egg whites according the instructions. Gently beat the egg whites until bubbles start to form on the edges. Add a few drops of vodka to the egg whites and mix.

2. Use the paint brush to paint the egg white solution onto the Russian sage flowers. Sprinkle with fine sugar and place on a wire rack until the flowers are stiff.

3. Garnish Russian vodka tonics, soft white cheeses or even vanilla ice cream.

Russian Sage Floral Salad

1. Place Russian sage flowers in the glass container and top with apple cider vinegar. Stir and fill completely to the top. Wait six weeks.

2. Mix 1/4 cup Russian sage-infused vinegar with 1 clove of minced garlic, 1 cup virgin olive oil, 1 tbsp. Dijon mustard, and salt and pepper to taste. Mix vigorously with a fork.

3. Use to top salads with fresh greens, tomato, carrot and onion. Garnish salad with a fresh Russian sage flower.

Russian Sage Floral Ice Cubes

1. Bring water to a boil for at least two minutes. Remove from heat and allow the water to cool. This removes oxygen bubbles from the water and makes the ice cubes crystal clear.

2. Place Russian sage flower petals in each compartment of the ice cube tray. Half fill each compartment with the prepared water and place in the freezer.

3. Remove the ice tray when the water is solid ice and fill the compartments to the top with the remaining boiled water. Freeze. When the ice cubes are completely frozen, use them to garnish cocktails such as Russian vodka tonics or fresh lemonade.

Tips & Warnings

• Do not eat roadside flowers or flowers from florists or nurseries, since these may have been exposed to pesticides or other toxins.

• If you have allergies, introduce flowers to your diet in small amounts.

References

• Orgeon Live Home & Gardens: Russian S age has it all
• Ways to preserve and use garden sage

Resources

• Edible Flowers