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Learn how to dry sage four ways – in a food dehydrator, in the oven, in the microwave, or air drying. Drying sage is a simple way to preserve this delicious pantry staple!
Dried sage is a delicious and versatile herb for home cooks. Sage is also incredibly easy to grow in a home garden. In most growing zones, you can plant it once and it will come back year after year.
Drying your own sage is both easy and affordable, and I’ll show you how.
From this easy sausage stuffing to spicy butternut squash soup to homemade breakfast sausage, sage packs so much flavor into lots of fantastic dishes.
HOW TO STORE DRIED Sage
As long as it is stored in a cool and dry place, your dehydrated sage will be good for a year.
Make sure the dried sage is fully cooled before putting it into an air-tight container. As the leaves cool they will release heat that could result in condensation and eventually cause it to mold.
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PRO TIPS/RECIPE NOTES
- Avoid the temptation to increase the heat on the dehydrator or oven to speed up the process. Low and slow wins in the race on this one.
- The sage is ready when pieces of it break or snap instead of bend. It will feel like dried fall leaves when ready.
- Store leaves whole or grind them in a food processor, mortar and pestle, or a coffee grinder used just for spices. Sage is also pretty easy to crunch up into small pieces with just your hands.
- Store in an air-tight container like a mason jar for up to a year.
Dried Sage Recipe (4 Ways)
Equipment
Ingredients
- sage leaves
Instructions
How to Dehydrate Sage in a Dehydrator
- Rinse the leaves in a bowl of water.sage leaves
- Carefully dry in a salad spinner or between layers of a tea towel/flour sack.
- Arrange the sage on the drying racks so that the leaves aren’t touching.
- Dry sage at 95˚F, rotating the trays every few hours.
- The sage is ready when it is dry to the touch and has the consistency of dried leaves (~20-24 hours).
- Allow leaves to fully cool before crushing or storing whole in an air-tight container.
How to Dry Sage in the Oven
- Place clean dry sage leaves on baking drying racks set inside baking sheets. Don't let the leaves overlap or touch.
- Place in the oven at the lowest temperature possible (usually 140-170˚F) and prop open the door with the handle of a wooden spoon.
- Bake for 3-5 hours. Check every 45 minutes, rotating trays and making sure leaves are not touching.
How to Air Dry Sage
- Suspend small amounts of sage in a paper bag with holes punched in it and close the top of the bag with string, yarn, or a rubber band.
- Hang in a place where it can get air circulation.
- Peek in the bag every few days. Drying times will vary depending on conditions.
Notes
- Make sure the dried sage is fully cooled before putting it into an air-tight container. As the leaves cool they will release heat that could result in condensation and eventually cause it to mold.
- Dried sage will last for a year in a cool dry place.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
