The subject of this week's dining review is the 5-year-old Five Senses in Murfreesboro, where siblings Mollie and Mitchell Murphree deliver a creative seasonal repertoire of lunch and dinner.
While leaning over the open bar to observe the work of chef Mitchell and pastry chef Dylan Mackin, I spied a beautiful crystal-coated bouquet of candied sage, waiting to be plated on an appetizer of polenta cakes.
A few regrettable episodes of over-saging have led me to boycott the pungent dried spice in my own kitchen, but I'm always delighted to encounter interesting uses for the fresh leaves--whether they are fried or candied. As I'm mentally mapping out my herb garden for the spring, I'm trying to decide whether there are enough simple uses for fresh sage to merit a spot for the fuzzy plant in my limited herb bed.
What do you do with fresh sage?