How To Dry Sage Leaves (4 Different Options)

Learning how to dry sage will ensure you will have dried sage for use in your favorite recipes without going to the store when you need it most.

Here is why drying your own sage is a good idea :

• A sage plant will regenerate year after year.
• If harvested smartly, the plant will give you multiple pickings a year.
• Drying your own sage will give you confidence that you know exactly what happened to your dried herb before you add it to your recipe.

🌱 Ingredients needed:

• Freshly picked sage

How to dry fresh sage:

The simplest and easiest way to dry sage is to allow it to dry naturally in a clean, dry location with good ventilation.

🤏 How to pick sage for drying:

1. Pick sage in the morning, after the dew has dried off the leaves.
2. Watch for and remove any insects or bugs.
3. Pinch off the sage where the leaf meets the leaf stem.
4. Don't include leaves that are shriveled, damaged, or yellowing. See the image above.
5. Only remove about ⅓ of the mature leaves allowing the rest of the plant to recover and regenerate.
6. In the first few pickings, pinch off the sage flower bud to keep the plant from going to seed and continue to produce for the rest of the season.
7. Collect the sage leaves. Wash and dry the leaves before proceeding to drying them.

⏲️ Oven Instructions

1. Turn the oven on the lowest setting. (mine was 170).
2. Remove the stems from the leaves and stack clean sage leaves for slicing.
3. Using a sharp knife, slice the sage into thin strips.
4. Place a nonstick baking mat, piece of parchment on an oven tray or use a non stick baking sheet.
5. Spread the sliced sage leaves in an even layer on the tray.
6. Bake in 15 minute increments checking for dryness and repeat baking until dry to the touch.
7. Remove the pan from the oven and allow to cool before storing in a closed container.

⏳ Dehydrator Instructions

1. Pick sage leaves as directed above.
2. If your dehydrator has a solid surface, slice the sage as directed above. If it is a grid surface, leave the leaves whole and crush after drying.
3. Pre-heat dehydrator with the thermostat set to 95°F to 115°F.
4. In areas with higher humidity, temperatures as high as 125°F may be needed.
5. After rinsing under cool, running water and shaking to remove excess moisture, place the herbs in a single layer on dehydrator trays. 
6. Drying times may vary from 1 to 4 hours. dehydrator instructions source: NCHFP

💥 Microwave Instructions

1. Pick and process the sage leaves as directed above.
2. Lay them out in a single layer on a microwave safe plate.
3. Microwave on full power in 30 seconds intervals.
4. Check the sage leaves to see if they feel dry.
5. If they feel crisp and are easily broken, they are done, but if they feel moist or are giving of steam, microwave them for a few more seconds.
6. Let the dried herbs cool completely, crush them, and store them in an air-tight container.
7. Store in a cool dark place and use within 6 months.

🗒️ FREQUENTLY ASKED QUESTIONS AND TIPS:

How To Dry Sage

Sarah Mock

Learning how to dry sage will ensure you will have dried sage for use in your favorite recipes without going to the store when you need it most.

5 from 15 votes

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Food Tips

Cuisine American

Servings 12 tablespoons

Calories 3 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 cups sage leaves (fresh, washed, dried, chopped)

US CustomaryMetric

Instructions

 

How to dry fresh sage

• The simplest and easiest way to dry sage is to allow it to dry naturally in a clean, dry location with good ventilation.
  2 cups sage leaves

How to dry sage in the oven

• Turn the oven on the lowest setting. (mine was 170).
• Remove the stems from the leaves and stack clean sage leaves for slicing.
• Using a sharp knife, slice the sage into thin strips.
• Place a nonstick baking mat, piece of parchment on an oven tray or use a non stick baking sheet.
• Spread the sliced sage leaves in an even layer on the tray.
• Bake in 15 minute increments checking for dryness and repeat baking until dry to the touch.
• Remove the pan from the oven and allow to cool before storing in a closed container.

How to dry sage leaves in a dehydrator

• Pick sage leaves as directed above.
• If your dehydrator has a solid surface, slice the sage as directed above. If it is a grid surface, leave the leaves whole and crush after drying.
• Pre-heat dehydrator with the thermostat set to 95°F to 115°F. In areas with higher humidity, temperatures as high as 125°F may be needed.
• After rinsing under cool, running water and shaking to remove excess moisture, place the herbs in a single layer on dehydrator trays.
• Drying times may vary from 1 to 4 hours.

How to dry sage in the microwave

• Pick and process the sage leaves as directed above.
• Lay them out in a single layer on a microwave safe plate.
• Microwave on full power in 30 seconds intervals.
• Check the sage leaves to see if they feel dry.I f they feel crisp and are easily broken, they are done, but if they feel moist or are giving of steam, microwave them for a few more seconds.
• Let the dried herbs cool completely, crush them, and store them in an air-tight container.
• Store in a cool dark place and use within 6 months.

Notes

How much dried sage will I get from 2 cups of fresh sage.

I will lightly pack 2 cups of fresh, clean sage and after chopping and drying, it will yield approximately ¾ of a cup of dried sage.

 

 

Nutrition

Serving: 1TablespoonCalories: 3kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 9mgFiber: 1gCalcium: 14mgIron: 1mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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