Harvesting, storing & drying sage

Sage is a popular herb in the kitchen. Learn how to harvest and preserve this culinary perennial here.

Whether with fish, pasta or potato dishes, sage (Salvia) adds a savoury note to many dishes. To enjoy this Mediterranean herb even in winter, it is important not only to harvest sage correctly but to preserve it right too. Read on for instructions and tips on picking, drying and storing sage.

When and how to harvest sage

Sage harvest time is from May to August. The best time to harvest sage leaves is right before flowering, as this is when they are the most aromatic. However, once the sage plant starts forming its buds and flowers, it redirects much of its energy to its inflorescences; this causes the leaves to lose some of their distinctive aroma. You can prevent sage from flowering by continuously harvesting the young stems.

Young sage leaves are particularly tender and aromatic, making them the preferred choice for cooking. The best time to harvest sage is in the morning hours. To harvest sage leaves, simply pick them individually or cut off a shoot with clean and sharp secateurs. Avoid harvesting woody plant parts so that new shoots can sprout again. Only pick as much as you need for immediate use or processing. This allows the new young shoots to develop and become hardy in time for winter.

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Does your sage plant have a low yield? Try adding a small amount of fertiliser in spring. An organic slow-release fertiliser, such as our Plantura All Purpose Plant Food, is best. Used sparingly, our fertiliser provides your sage plants with the nutrients they need without reducing their aroma. Proper care is key to keeping sage happy, learn more about caring for sage plants and where to plant them in our other article.

Storing sage

After pruning, you may end up with more leaves than you can use right away. One storage option for keeping sage fresh is to wrap the shoots or leaves in a damp kitchen towel and store them in the refrigerator for up to 2 weeks. Sage can also be kept fresh by placing it in a glass of water like a bouquet of flowers.

Tip: check out our article on pruning sage to find out more about the best time of year and what to keep in mind when cutting back sage.

How to preserve sage

Sage grows abundantly in the summer months, supplying a generous yield of fresh leaves for summer dishes. But sage also tastes great in winter dishes, so preserving some of the summer harvest is a great idea. Read on to find out the different methods for preserving sage.

Drying sage

Many recipes call for dried sage leaves, making this method commonplace. There are a few ways to dry sage. A simple method is air drying; this works best in a dry, dust-free and well-ventilated room. Just hang up the shoots on a string or spread the leaves out on a sheet of baking paper. Dried white sage also is simply bundled together and air dried hanging up. Another method of drying sage is to use a dehydrator or an oven set to max. 60 °C. If you opt to dry sage in the oven, prop open the oven door with a cooking spoon; this allows the moisture evaporating from the leaves to escape. Dried sage stores well and can be used to make sage tea or to refine dishes outside of the plant’s harvest season.

Freezing sage

Compared with drying, freezing sage leaves is a better way to preserve their flavour. Frozen sage leaves are particularly fitting for adding to butter or olive oil sauces. Sage leaves require very little freezer space and keep for over a year. Additionally, it is quick and easy to take individual sage leaves directly from the freezer and simply crumble them into the cooking pot.

Methods for processing sage

Processing sage often involves more steps, but it makes it possible to do more with your sage harvest. The following are a few ideas for processing sage and how to do it.

You can make a sage herb butter and freeze it. We recommend a 5:1 ratio − that is 500g of butter for every 100g of sage leaves. Gently melt the butter in a pot along with the chopped sage leaves. After about 5 to 10 minutes on medium heat, allow the mixture to cool, divide it into portions and freeze it. Sage butter can be stored in the freezer for a year.

You can also process sage for medicinal uses. For example, you can make herbal waters, extracts or tinctures yourself and use them directly or process them further to make ointments, bath additives, cough syrup, sweets and more.

One method for making herbal waters uses a saucepan with a steamer insert. Fill the bottom of the saucepan with water and place the steamer insert in the pan. Then, place a small bowl in the middle of the steamer and arrange the sage leaves around it. Place the saucepan lid upside down on top of the pan. The steam from the water mixes with the sage leaves and forms condensation on the upside down lid. The condensation then drips down into the small bowl, and there you have it: sage essential water.

Extracts, on the other hand, are made by soaking herbs in a liquid for a long period of time to extract the active ingredients slowly and gently. Tinctures are extracts made with alcohol. To make your own sage tincture, cut sage leaves into small pieces, and soak them in 40% drinking alcohol. Allow the mixture to infuse for 4 weeks, stirring or gently shaking it regularly. When the mixture is ready, strain out the leaves, and store the tincture in a cool and dark place.