Nothing says “I’m basically a rustic cottagecore influencer” quite like driving out to a Dutch farm, basket in hand, to pluck your own sage. And lucky for you, several pick-your-own farms across the Netherlands (think Flevoland or the sandy soils around Limburg) have rows of this velvety, grey-green wonder waiting for you, from April to October.

The Art of the Pick

First, wear sturdy shoes and bring a basket. Sage is forgiving; it’s not going to wilt on you like some dramatic basil. Run your fingers along the stems. Do you smell that? It’s like a forest after a rain, but also like your grandma’s roast chicken. Go in the morning once the dew has dried, and skip wet plants after rain. Snip off the top 10-15 cm of the stems, just above a leaf pair, but don’t cut into the woody base and leave at least two thirds of the plant, so it can grow back. Handle the leaves gently, as they bruise easily. Don’t be shy—take a handful. It dries beautifully, so you can feel smug about your foresight for months.

Getting Home: Now What?

Wrap fresh sage in a damp paper towel in a sealed bag in the fridge, where it keeps 5–7 days, and rinse it gently just before use. If you’re feeling lazy, just hang a bunch upside down in your kitchen. It’ll dry into a fragrant decoration that makes you look like you know what you’re doing. If you’re feeling fancy, strip the leaves and freeze them in olive oil in an ice cube tray. One cube = instant flavor.

Herb Recipe: Sage & Honey Tea

Sage & Honey Tea (Hot) – Yes, it’s a thing. Boil 2 cups of water and let it stand for a minute. Add 8–10 fresh sage leaves (bruise them first between your fingers to release the oils). Let steep for 5 minutes. Strain into a mug, stir in a tablespoon of honey, and squeeze half a lemon. Drink this while staring at the rain.

Cooking Recipes

1. Brown Butter Sage Pasta
This is the “I have 15 minutes and I want to impress myself” dish.
Cook 300g of pasta (tortellini or ravioli is cheating, but delicious). While it boils, melt 4 tablespoons of butter in a pan over medium heat. Let it cook until it turns nut-brown and smells like hazelnuts. Toss in 12 fresh sage leaves whole. Let them sizzle for 30 seconds—they’ll get crispy. Add a squeeze of lemon, a pinch of salt, and a handful of grated Parmesan. Toss with the drained pasta. Eat straight from the pan.

2. Sage and Sausage-Stuffed Mushrooms
Fancy enough for guests, easy enough for a Tuesday.
Preheat oven to 200°C. Remove stems from 12 large button mushrooms. In a bowl, mix 250g sausage meat (casings removed), 1 tablespoon chopped fresh sage, 1 minced garlic clove, 2 tablespoons breadcrumbs, and a splash of milk. Stuff each mushroom cap. Bake for 15–20 minutes until golden. Serve with toothpicks and a smug smile.

So go on. Grab your basket, drag a friend or three, and go pick some sage. It’s the herb that does it all—makes you look fancy, taste like a chef, and smell like your kitchen is a tiny slice of heaven.