Learn how to dry sage at home for use in all your favorite recipes. Choose from one of four easy methods.
Prep Time5 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs5 minutesmins
Servings: 10
Ingredients
1bunchfresh sage
Instructions
Rinse sage gently, removing any dirt or slimy leaves. Pat dry with a towel or spin in a salad spinner.
To hang dry
Gather the sage together into a few small bundles. Cut a length of kitchen twine and tie a knot around one end of the basil. Tie a loop around the other end and hang in a cool, dry place.
It will take 1-2 weeks for the sage to fully dry.
To oven dry
Turn your oven as low as it can go. (For my oven this is 170°F.)
Spread the sage in a single layer on a parchment-lined baking sheet. Place in the oven and leave the door ajar.
Bake for 1 to 3 hours. Start checking the leaves at the 1 hour mark, then every 15 minutes for dryness, pinching a leaf or two between your fingers to see if it crumbles. Smaller leaves will dry faster than larger leaves, so consider two batches if your leaves vary wildly in size.
To dry in a dehydrator
Turn your dehydrator to the lowest setting (95°F-110°F) or press the "herb" button if available.
Arrange the sage leaves in a single layer on the dehydrator trays and place in side. It will take 2-6 hours for the sage to fully dry.
To dry in a microwave
Place a paper towel on a microwave-safe plate. Arrange the sage in a single layer and place another paper towel on top.
Microwave in 30 second increments, checking after each burst for dryness. The sage should be dry within 90 seconds.
Once dry
When sage is dry, store leaves whole or crushed in a glass jar. Label and store in a cool, dry place. The dried sage will keep for about 1 year. Once the sage loses its aroma, it's time for a new batch.