Sage is a woody perennial herb that can be a great addition to both your garden and kitchen needs. Prune the sage so that the plant grows healthily. Cut sage leaves whenever you need them or harvest them in large batches so they can be dried and stored for later use.
Step
Part 1 of 2: Pruning Sage Plants
Step 1. Prune the sage at the start of the rainy season
It is not recommended to prune sage in the hot dry season. This pruning will stimulate the growth of new shoots that are fragile and will be vulnerable to the heat of the dry season, which may damage or even kill the plant. Prune the sage at the start of the rainy season, when new leaves are starting to appear.
Living woody stems are sometimes thought to be dead if the sage is pruned too early. So, it is better to wait until a number of new shoots appear before starting pruning
Step 2. Cut the stems of the sage until the plant is at least 10-15 cm above the ground
Use regular sharp scissors or cutting shears to cut the stems of the sage just above the new shoots. Plants that are allowed to grow too tall will likely stoop down and the leaves at the base of the plant will be damaged. Make sure there are still shoots on the remaining stems and prune them slightly if necessary.
Prune the plant in half for rejuvenation
Step 3. Remove wilted leaves whenever you see them
You can perform basic year-round maintenance on sage plants by removing dead or wilted leaves at any time. Gently pluck and pull leaves that have yellowed, shriveled, or dried out. If necessary, use regular shears or cuttings to trim the stems and remove dead leaves.
Step 4. Prune the sage only slightly during its first year of growth to allow the plant to become lush
Young sage plants that are in their infancy are susceptible to damage if they are pruned too much. During the first year, focus most of the pruning on removing damaged or wilted leaves. Do not cut too many sage branches at the end of the rainy season to keep the plant strong against the dry months of the dry season.
Part 2 of 2: Harvesting Sage Leaves
Step 1. Gently pull the leaf off the stem
Generally, it is recommended that you start harvesting sage leaves in the morning. The trick, pluck the base of each leaf with your thumb and forefinger. Gently pull the leaf off the stem. The cut will be clean and won't hurt the stalk.
- Sage leaves can be harvested year-round, whenever you need them.
- Separate dry, dead, or yellowish leaves from the healthy ones you intend to store.
Step 2. Use regular shears or cuttings if the leaves don't pluck easily
Sage is a woody herb and sometimes hard stalks. If the leaves can't be picked easily from the plant, simply cut them off using small, sharp herbaceous shears or cuttings. Cut the stems just below the leaves in clean, even pieces.
Always use regular shears or sharp cuttings to prevent the stems from being damaged or crushed
Step 3. Cut the entire stalk of sage if you want to harvest it in bulk
To harvest large quantities of sage, it is more efficient to cut off the entire stem with the leaves still attached. Cut the stems about 10-15 cm from the top of the shoot. Grasp the stems with your thumb and index finger, then use sharp scissors or cutting shears to cut each stem.
- Remove any visible dead or damaged leaves when harvesting sage stems to keep your kitchen herbs healthy.
- You can keep the sage stems or leaves picked individually as needed.
- Sage stems can also be replanted or bred into new plants.
Step 4. Rinse and drain the sage leaves until they are completely dry before using
Place the sage in a colander and place it over the sink. Wash thoroughly with cold water. Place it between two paper towels to dry.
Step 5. Use fresh sage leaves within a week of harvesting
It's even better if you add fresh, freshly picked sage to the recipe right away. Sage will add great flavor to meats, stews, and stuffings, and it can even be brewed to make herbal teas. Discard the sage leaves after one week if they have not been used.
Remember, sage is a strongly flavored herb. So even small additions will add rich flavor to your dish
Step 6. Dry the sage leaves for 2 weeks and store in an airtight container
If you want to dry the sage, hang the stems or place them on a paper towel to dry in a cool place with low humidity. Leave it for 2-3 weeks. Once dry, put it in an airtight container and store it in a dark place where there is no light.
- Dried sage leaves are easy to crush by hand if you want to store them in powder form.
- Dried sage leaves have a stronger aroma than fresh ones. So, use only a little so that your dish is not overly seasoned.
Tips
- Sanitize cutting tools with isopropyl alcohol before and after use.
- Wash sage thoroughly in warm water before eating or cooking. This step is especially important if you use insecticides or fungicides when planting them.
- Do not plant sage near cucumbers as it can stunt growth.
- Remove and replace the sage plant with a new one every 4-5 years to get the best quality herbs.
