California Native Sage Shortbread Cookies

California’s native sages carry a long history of relationship — with land, with pollinators, and with people. When gently folded into shortbread, their aromatic oils create a cookie that feels both familiar and quietly surprising.

This recipe highlights Hummingbird sage (Salvia spathacea), known for its softer, sweeter notes, though other native sages may be used with care. The result is a not-too-sweet cookie that pairs beautifully with tea and an unhurried afternoon.

A Note From the Forest

Native sage has long been valued for its fragrance, resilience, and presence in California landscapes. When used thoughtfully, it offers a way to bring the character of place into the kitchen. Enjoy these cookies slowly perhaps, outdoors and let their aroma invite a moment of pause.

Adapted from a recipe by: Susan Krzywicki, California native plant expert
Makes: Approximately 24 cookies

Ingredients

• 2 cups all-purpose flour

• ½ cup powdered sugar

• 2 tablespoons fresh native sage, thinly sliced or minced
  (Hummingbird sage / Salvia spathacea recommended)

• ½ teaspoon salt

• 1 teaspoon lemon zest (optional, but enhances the flavor)

• 1 cup (2 sticks) unsalted butter, at room temperature

Instructions

1. In a food processor, blend the flour, powdered sugar, sliced sage, salt, and lemon zest until the sage is well incorporated throughout the mixture.

2. Add the room-temperature butter and pulse using short on/off bursts until the dough begins to come together.
   (Alternatively, this can be mixed by hand or in a stand mixer fitted with a paddle attachment.)

3. Turn the dough out onto a clean surface and gently knead until it forms a smooth, pliable mass. Divide the dough in half and shape each portion into a log approximately 1½–2 inches in diameter. Wrap tightly and refrigerate for at least 30 minutes, or until firm. Chilling helps the cookies maintain their shape.
   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

4. Slice the chilled dough into rounds ⅓–½ inch thick and place them on the prepared baking sheets, spacing about 1 inch apart.

5. Bake for 20–25 minutes, until the edges are lightly golden. Oven temperatures vary, so keep a close eye during the final minutes.
   For a paler cookie, some prefer baking at 300°F for a slightly longer time.

6. Transfer cookies to a wire rack and allow them to cool completely before serving.

A Gentle Foraging Disclaimer

The recipe and reflections shared here are offered for educational and inspirational purposes only.

Foraging requires knowledge, experience, and care. Many plants have look-alikes, and some can be harmful if misidentified or improperly prepared. Always be 100% certain of a plant’s identification before harvesting or consuming it, and consult multiple trusted sources or a knowledgeable expert when learning.

Please forage responsibly and ethically:

• Harvest only where it is legal and permitted

• Take only what you need, leaving plenty for wildlife and regeneration

• Avoid polluted or chemically treated areas

• Respect private land and protected spaces

If you are new to foraging, consider learning alongside an experienced guide before harvesting on your own.

By choosing to forage, prepare, or consume wild foods, you do so at your own discretion and responsibility.

May your relationship with the land be rooted in curiosity, respect, and care — for the plants, the ecosystems they belong to, and yourself.