If you want to dry sage, it's easy. Sage is one of the easiest herbs to dry because the leaves are soft. This means that sage leaves contain less water than other herbs. Before drying, sage must be prepared first by separating and cleaning. Sage is easy to dry by aerating and hanging. If you want a faster method, just use a food dehydrator or oven. Once crispy, store the sage in an airtight container.
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Method 1 of 5: Preparing Sage Leaves for Drying
Step 1. Pull the leaves from the stem of the sage
Because the leaves are thick, sage can dry well without the stems. Gently pull out each leaf and place it on a clean cloth.
You can also use sharp scissors to cut the leaves from the stems, but this will take more time
Step 2. Remove any damaged, soiled, or deformed leaves
Check each leaf to make sure it's healthy. Otherwise, the sage won't taste good and will ruin the food you're seasoning later.
Step 3. Check the leaves for insects
Insects are common pests on herbs, including sage. Check each leaf to make sure there are no signs of insects, such as crawling insects, webs, or tiny white dots that could be insect eggs.
You can remove only the insects, but it is better to remove any leaves that have webs or possible eggs
Step 4. Wash the leaves with cold water, then dry them
Hold the sage under the running water for a few seconds, either with your hands or a sieve. Because the sage leaves are large, using a sieve will make the washing process easier. After that, gently shake the sage to remove any excess water, then place it on a clean, dry cloth.
Step 5. Dry the sage with a clean cloth
Gently pat a clean cloth to dry off any excess water on the sage leaves. Transfer the dried leaves to a new cloth.
Method 2 of 5: Hanging the Sage
Step 1. Gather the leaves in small bundles
Take the leaves one by one, hold the stem. Tie no more than 8 leaves to allow the sage to get adequate air circulation during the drying process.
Step 2. Tie the bunch of leaves with twine, string, or rubber bands
Wrap a rope around the base of the stalk to hold the sage together. Leave the end of the rope to hang the sage or to tie an additional longer rope to allow the sage to hang.
If you use a rubber band, it will tighten as the sage dries. That way, the sage stalks won't sag from the ties
Step 3. Place the sage bundle in a pre-punched paper bag
The paper bag will protect the sage from dust, while the holes will keep air circulating around the leaves. Place the sage in a bag with the bottom open.
- You can also wrap the sage in gauze instead of a paper bag. However, don't use plastic because sage can get moldy.
- Some people choose not to wrap sage because they like the dry, herbaceous look of it, but you have to be careful with dust.
Step 4. Hang the sage in a well-ventilated place away from direct sunlight
Sage leaves should be hung upside down. Make sure the place you choose has good air circulation, such as near the fireplace or in a dry place in the kitchen.
- For better taste and color, dry the sage indoors.
- You can also dry the sage on paper towels. Lay out the leaves one at a time and change the tissue paper daily.
- Avoid damp places in your home, such as the sink, stove, or dishwasher.
Step 5. Turn the sage over every day or two to allow it to dry evenly
Take the sage off the hook and flip it over. Even if you feel that the sage gets the same amount of air circulation around it, the knotted sides of the leaves may dry out at different rates. It could be that one side gets better air or light and makes it dry faster.
Step 6. Watch for mold if you live in a humid area
Herbs can mold quickly if allowed to dry in a damp place. You can still aerate the herbs in damp areas, but be careful and monitor your sage at all times for mold growth. If there are black spots or white patches, remove the sage immediately.
If you live in a humid area, it is better to choose a different drying method, such as with a food dehydrator
Step 7. Leave the sage for 7-10 days
Check in daily to evaluate progress. Give enough time for the sage to dry because if it is lowered too quickly, the leaves can be damaged.
Step 8. Test the leaves to see if they are dry
Check the leaves to see if they are dry and crunchy. Take a leaf and check if it can be crushed easily by hand. If so, it means the sage is dry.
Step 9. Sterilize the dried leaves from the insects and their eggs
Insects or eggs may not be visible on initial inspection. So, always sterilize after the leaves dry. You can get rid of it in the oven or in the fridge.
- If in the oven, heat to 70 °C for 30 minutes. Do not take longer than that because the herbs can be damaged.
- If the herbs are refrigerated, freeze them for up to 48 hours.
- You don't need to sterilize your sage if you've used a heating method to dry it.
Method 3 of 5: Drying Sage in a Food Dehydrator
Step 1. Set the food dehydrator to a low temperature
The ideal temperature for drying sage is 35 to 45 °C. A lower temperature will take longer to dry the sage, but it can reduce the risk of the sage being accidentally overcooked as this will spoil it.
If you live in a high humidity area, set the temperature to 50 °C
Step 2. Spread a layer of leaves on the tray
Make sure the leaves don't touch each other and pile up for complete drying. If you have a lot of sage leaves, dry them a little at a time.
Step 3. Dry the sage separately so the flavors don't mix
You may be tempted to dry several types of herbs at once or dry herbs with fruit. This will mix all the flavors and aromas together. Dry only one type at a time.
Step 4. Check the sage every 30 minutes to see if it is dry
Depending on your dehydrator, sage may take 1-4 hours to dry. Read the instructions on the dehydrator to see if there is a recommended time.
Step 5. Make sure the sage is dry
Check to see if the leaf margins look crisp and dry. When it looks dry, take the leaves and check if they can be crushed easily by hand. If so, then the sage is ready.
Method 4 of 5: Drying Sage Leaves in the Oven
Step 1. Place a layer of sage leaves on a baking sheet
It's a good idea to line a baking sheet with gauze or parchment paper before placing the sage. Make sure the leaves don't touch each other and pile up because they'll dry out unevenly. If the leaves are only partially dry, the herbs may be damaged.
Step 2. Set the oven to the lowest temperature
Choose the lowest temperature because drying in the oven can quickly spoil the taste, color, and oil content of the sage. Leaves should be dried as late as possible to prevent damage.
The highest temperature you can use is 80 °C
Step 3. Block the oven door if you are using an electric oven
That way, the air can still circulate. This circulation is important for the drying process of herbs and prevents the temperature in the oven from getting too hot.
If you are using a gas oven, do not open the door as gas can fill the kitchen and this is dangerous. Instead, just open the oven every 5 minutes to let the air circulate
Step 4. Turn the sage leaves after 30 minutes
Remove the pan from the oven and place it on a heatproof surface. Put on oven mitts and use tongs or a fork to turn the sage leaves. After that, return the pan to the oven.
Step 5. Dry the sage for 1 hour
Set a timer and check the sage every 15 minutes to make sure the leaves don't dry out too quickly.
If you think the sage is dry before 1 hour, remove it from the oven. Herbs can turn too dry in a short period of time
Step 6. Check the dryness of the sage
Leaves should be dry and crunchy. Crush it with your finger to see if it breaks easily.
Method 5 of 5: Saving the Sage
Step 1. Powder the sage by hand
If you're using sage for seasoning, it's best to crush the leaves. Squeeze the leaves one by one until all of them are ready to be stored.
If you want to use a whole bunch of sage, don't crush it
Step 2. Put the dried sage in an airtight container
You can use jars, Tupperware containers, or Ziplock bags. Make sure the seal is tightly closed as moisture from the air can damage the herbs.
Step 3. Store the container in a cool and dry place
You can place it in a dry pan, cabinet, or in the refrigerator.
