• Stephi Durand

How to Perfectly Dehydrate Sage Every Time

Updated: Jan 19

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When I started learning how to dehydrate basil, I didn't realise how obsessed I would become with having homegrown and preserved herbs. The results are far superior and if you're like me, it's a fun process!


Other than the dehydrating period — but that's because I have to wait for it to finish, so I'm checking it every few hours to see how it progresses!


Sage is a lovely herb, one I always rub between my fingers whenever I'm in the garden to enjoy the aroma it produces.


Sadly, like you will have seen in my How to Perfectly Dehydrate Basil Every Time, for me, sage does not dry according to Googles instructions. So, once again, I had to find my go-to method.

Two trays filled with a layer of roughly chopped sage, ready to go into the dehydrator.
Roughly Chopped Sage on my Excalibur Dehdyrator Trays

One thing I like about this little How to Perfectly Dehydrate series is that should I ever forget my best method for dehydrating the herbs (I will over time add to my knowledge as I grow more herbs!) I have my own little collection here on Surviving Millennial; ready for me — and any reader — to look at and refer to during their drying process.


The method I use for dehydrating sage is almost identical to the method I use for basil. The only difference being how much the herb needs chopping. Nevertheless, it brings beautiful results.

 

How to Preserve Sage


What You Will Need:

  • Sage

  • Dehydrator

  • Sharp Knife

  • Tea Towel (Or some type of cloth to dry with)

  • Colander or Bowl

  • Coffee Bean/Spice Grinder

  • Silica Gel Pack (optional)


How To:


Step One: Take your sage (homegrown or purchased) in a colander or bowl and wash thoroughly with water. Once washed, spread them out on a tea towel and gently pat dry.


Step Two: Taking a sharp knife, roughly chop the sage into chunks. Unlike basil, sage leaves can be chopped into as little as three pieces per leaf. Stems are fine here.


Step Three: Once you have your sage roughly chopped, take your dehydrator trays — I have a 5 tray Excalibur — and spread the sage into an even layer.


If you have any spare trays, take a spare polyscreen and lay it over the sage. This prevents them from flying around the dehydrator while drying.


Step Four: Place the trays into your dehydrator, set it to 35°c/95°f for 24 hours.


When the timer is done, the sage leaves should have a crisp sound, as if you are breaking a crunchy leaf.


Step Five: Discard any pieces of sage that aren't fully dehydrated. I add them to my compost bin.


Taking your spice grinder, grind your sage to the desired size. I prefer smaller pieces.


Step Six: Store your dried sage in your preferred container.


I use an old, repurposed spread jar for my sage.


Optional: If you have any concerns about moisture when storing the sage in a jar for a long period of time, add a silica gel packet. This will take any moisture left in the basil keeping your preserves fresh and usable.

 
A big bunch of sage and a few runner beans held in my hand the way you would hold a bouquet of flowers.
Freshly Harvested Sage and Runner Beans

More posts from the series:


How to Perfectly Dehydrate Basil Every Time

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