How to Dry Sage

You’ll need:

• Fresh sage sprigs

• Kitchen scissors or pruning shears

• String/twine OR baking sheet and parchment paper

• Airtight jar or container

Step 1: Harvest & Prep

1. Snip sage stems in the morning, after the dew has dried.

2. Pick stems with healthy, vibrant leaves.

3. Rinse gently under cool water to remove dirt or bugs.

4. Pat dry thoroughly—moisture causes mold.

Step 2: Choose Your Drying Method

Air-Drying (traditional way):

1. Gather stems into small bunches (4–6 sprigs).

2. Tie with string or twine at the base.

3. Hang upside down in a warm, dry, dark, and well-ventilated space (like a pantry or closet).

4. Allow 1–2 weeks, until leaves are brittle and crumble easily.

Oven-Drying (quick way):

1. Preheat oven to the lowest temperature (around 170°F / 75°C).

2. Lay sage leaves in a single layer on a parchment-lined baking sheet.

3. Place in oven with the door cracked slightly.

4. Check every 30 minutes. Drying may take 1–2 hours. Remove once crisp.

Dehydrator (most reliable):

1. Lay leaves in a single layer on dehydrator trays.

2. Set to 95–115°F (35–46°C).

3. Dry for 12–24 hours, until leaves crumble when rubbed.

Step 3: Store

• Remove leaves from stems once fully dry.

• Store whole leaves (they keep flavor better) in an airtight container, away from sunlight and heat.

• Crush only when ready to use.

• Best if used within 1 year.

🌿 Tip: Sage is a strong herb—use dried sage in smaller amounts than fresh since its flavor concentrates during drying.