How to Dry Sage

If you want to dry your own sage, then you're in luck. Sage is one of the easiest herbs to dry because it isn't tender, meaning that the leaves contain less moisture than those of other herbs. Before you dry your sage, you'll need to prepare it by separating and cleaning the leaves. Sage is easy to air dry, making it the perfect herb for hang drying.[1] If you want a quicker method, sage is also easy to dry in a food dehydrator or oven. After you dry the sage, store it in an airtight container.

Method 1
Method 1 of 5:

Preparing Your Leaves for Drying

  1. Image titled Dry Sage Step 1
    1
    Pull the leaves from the stalk. Since sage has a thick leaf, it dries well off of the stalk. Gently pull off each leaf and place it on a clean towel.[2]
    • You could also use sharp scissors to cut the leaves from the stalk, but this is more time consuming.
  2. 2
    Discard any damaged, soiled, or imperfect leaves. Check each leaf to make sure it's healthy. Otherwise, your sage may not taste right, spoiling any dish you season with it.[3]
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  3. Image titled Dry Sage Step 3
    3
    Inspect the leaves for insects. Insects are common on herbs, including sage. Look over each leaf to make sure there are no obvious signs of insects, such as bugs crawling, webbing, or little white specs that could be eggs.[4]
    • You can remove insects, but it's best to discard any leaves that have webbing or possible eggs.
  4. 4
    Rinse the leaves in cool water, shaking off any excess. Hold the sage under running water for a few seconds either in your hand or in a colander. Since sage leaves are larger, using a colander is an easy way to rinse the herbs. After the rinse, gently shake the sage and then place them on a clean, dry towel.[5]
  5. Image titled Dry Sage Step 5
    5
    Dry the sage with a clean towel. Gently blot away the remaining dampness by pressing a 2nd clean towel over the herbs. Place the prepared herbs on a dry towel.[6]
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Method 2
Method 2 of 5:

Hanging Your Sage

  1. 1
    Gather the leaves into a small bundle. Pick up the leaves individually, holding them by their ends. Add no more than 8 leaves to a bundle to ensure that they are able to get adequate air circulation for drying.[7]
  2. 2
    Tie the bundles with string, twine, or a rubber band. Wrap the tie around the base of the stems to secure the bundle. Leave extra string for hanging or tie a new piece of string around the end of the bundle so that you can hang the sage.
    • If you use a rubber band, it will tighten as the sage dries. This will prevent you from losing leaves.[8]
  3. Image titled Dry Sage Step 8
    3
    Cover your sage bundles with a paper bag with holes punched into it. The bag will protect your herbs from dust, while the holes still allow for airflow around the leaves. Place the bag over the bundles, with the bottom open.[9]
    • You can wrap them in muslin instead of a paper bag. However, do not use plastic, as it will cause mold.[10]
    • Some people choose not to cover the herbs because they like the look of drying herbs, but you will need to watch for dust.
  4. Image titled Dry Sage Step 9
    4
    Hang the sage in a well-ventilated area away from direct sunlight. The bundles should hang upside down from a string. Make sure that the place you choose gets good air circulation, such as an area near a fireplace or in a dry area of the kitchen.[11]
    • It's best to dry the sage indoors for better flavor and color.[12]
    • You can also air dry the sage on a paper towel. Lay out each leaf individually and change the paper towels daily.[13]
    • Avoid moist areas of your home like the sink, stove, or dishwasher. [14]
  5. 5
    Turn the sprigs every day or 2 for even drying. Unhook the string holding the bundles and turn the sage around. Even if you think the sage is getting the same air circulation around the bundle, the sides of the sage bundles could dry at different rates. It's possible that one side will get better air or more light, causing it to dry faster.[15]
  6. Image titled Dry Sage Step 11
    6
    Watch for mold if you live in a humid area. Herbs can quickly mold if left to dry in a moist area. You can still air dry herbs in humid areas, but carefully monitor the sage for mold. If you see any black spots or white patches, take the bundles down immediately.
    • If you live in a very humid area, it may be better to choose a different drying method, such as a food dehydrator.[16]
  7. 7
    Let them dry for 7 to 10 days. Check your sage daily to evaluate the progress. Give your leaves the time they need to dry, as taking them down early could ruin them.[17]
  8. 8
    Test the leaves to see if they're dry. Check the leaves to see if they are dry and crispy. Pick up a leaf and see if it easily crumbles between your fingers. If it does, then the sage is dry.[18]
  9. Image titled Dry Sage Step 14
    9
    Treat air-dried sage for insects and insect eggs. It's possible to miss insects or their eggs during inspection, so you should always treat sage after air drying it. You can treat it in either the oven or the freezer.
    • If you use the oven, heat it at 160 degrees Fahrenheit (71 degrees Celsius) for 30 minutes. Make sure that you do not go over this time because you may damage the herbs.
    • If you use the freezer, freeze it for 48 hours.[19]
    • You do not need to treat the sage if you use a heat method to dry it.
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Method 3
Method 3 of 5:

Drying Sage in a Food Dehydrator

  1. Image titled Dry Sage Step 15
    1
    Set your dehydrator on a low temperature. The ideal temperature for drying sage is between 95 and 110 degrees Fahrenheit (35 and 46 degrees Celsius). Lower temperatures take longer to dry the sage, but they limit the risk that you will accidentally cook the sage, which will ruin them.[20]
    • If you live in an area with high humidity, you may need to set the temperature at 125 degrees Fahrenheit (52 degrees Celsius).[21]
  2. 2
    Spread out the leaves on a tray in a single layer. Make sure that the leaves do not touch each other or overlap, as this could prevent them from drying properly. You may have to dry the sage in batches if you have a lot.[22]
  3. 3
    Dry the sage alone so that the flavors will not get mixed. It's tempting to dry several herbs together or to dry the herbs with fruit, but this could cause the flavors to mix. Stick to one item at a time in the dehydrator.[23]
  4. Image titled Dry Sage Step 18
    4
    Check the leaves every 30 minutes to see if they're dry. Depending on your dehydrator, your sage may take 1 to 4 hours to dry. Read the instructions that came with your dehydrator to see if it recommends a time.[24]
  5. 5
    Determine if the sage is dry. Look for crispy, dry edges on the leaves. If they look dry, pick up a leaf and see if it easily crumbles between your fingers. When it does, then the sage is dry.[25]
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Method 4
Method 4 of 5:

Drying the Sage Leaves in an Oven

  1. Image titled Dry Sage Step 20
    1
    Lay the sage in a single layer on a cookie sheet. It's best to wrap the cookie sheet in muslin or parchment paper before you put the sage on it. Make sure that the leaves do not touch each other or overlap, as this can make them dry unevenly. If only part of the leaf dries, then the sage could be ruined.[26]
  2. Image titled Dry Sage Step 21
    2
    Set your oven on the lowest temperature. Choose the lowest temperature on your oven because oven drying can quickly destroy the flavor, color, and oils in the sage. You should dry the leaves as slowly as possible to prevent damage.
    • The highest temperature you should use is 180 degrees Fahrenheit (82 degrees Celsius).[27]
  3. 3
    Prop open the oven door if you have an electric oven. This allows the air to circulate, which the herbs need to dry. It also keeps the temperature from rising too high inside the oven.[28]
    • If you have a gas oven, don't prop open the oven because it's dangerous to let the gas fill the kitchen. Instead, open the oven every 5 minutes to allow the air to circulate.
  4. 4
    Turn the sage leaves after 30 minutes. Pull the cookie sheet from the oven and set it on a heatproof surface. Wear oven mitts and use tongs or a fork to flip the sage. Then return the tray to the oven.[29]
  5. 5
    Allow the sage to dry for 1 hour. Set a timer and check the sage every 15 minutes to make sure that it is not drying too quickly.[30]
    • If you suspect that the sage is dry before you reach the 1 hour mark, pull it early. It's easy to over-dry the herb.
  6. 6
    Test the sage for dryness. The leaves should be dry and crispy. Rub a leaf between your fingers to see if it crumbles easily.[31]
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Method 5
Method 5 of 5:

Storing Your Sage

  1. Image titled Dry Sage Step 26
    1
    Crumble the sage by rolling it between your fingers. If you're using sage for seasoning, it's best to crumble it. Rub each leaf separately, continuing until all of the sage is ready for storage.[32]
    • If you are using the sage to form a sage bundle, keep the leaves whole.
  2. 2
    Transfer the dried sage to an airtight container. You could use a jar, tupperware container, or ziplock bag. Make sure that the seal doesn't have any leaks, as moisture from the air could ruin the batch.[33]
  3. 3
    Place the container in a cool, dry area. You can store the sage in a pantry, cabinet, or in the refrigerator.
    • If you use a clear jar, place it in the dark to preserve the color of your sage.[34]
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Community Q&A

  • Question
    Can I use a microwave to dry my sage?
    Community Answer
    Community Answer
    You could try, but it won't really work. Drying is a process that involves low temperatures in a warm area. Microwaves will cook the moisture in the leaves and make it gross, not dry and crispy.
  • Question
    Can i store dried sage in the freezer?
    Community Answer
    Community Answer
    You can, but since drying sage properly will already do enough to preserve it, there is no need to.
  • Question
    How to make sage bundles?
    Torpi
    Torpi
    Top Answerer
    See the wikiHow article How to Make a Smudge Stick . That uses white sage, which is actually a different kind of plant to the culinary sage discussed here (white sage is native to the Americas; sage the kitchen herb is native to Europe and is more closely related to oregano than it is to white sage). However, the method it uses for making a bundle is the same for making a sage bundle as well.
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References

  1. ↑ https://extension.psu.edu/drying-herbs
  2. ↑ https://www.tasteofhome.com/article/how-to-dry-herbs/
  3. ↑ https://extension.psu.edu/drying-herbs
  4. ↑ https://extension.psu.edu/drying-herbs
  5. ↑ https://extension.psu.edu/drying-herbs
  6. ↑ https://extension.psu.edu/drying-herbs
  7. ↑ https://www.tasteofhome.com/article/how-to-dry-herbs/
  8. ↑ https://extension.psu.edu/drying-herbs
  9. ↑ https://extension.psu.edu/drying-herbs
  1. ↑ https://www.tasteofhome.com/article/how-to-dry-herbs/
  2. ↑ https://www.tasteofhome.com/article/how-to-dry-herbs/
  3. ↑ http://nchfp.uga.edu/how/dry/herbs.html
  4. ↑ https://extension.psu.edu/drying-herbs
  5. ↑ https://extension.psu.edu/drying-herbs
  6. ↑ https://www.tasteofhome.com/article/how-to-dry-herbs/
  7. ↑ https://www.tasteofhome.com/article/how-to-dry-herbs/
  8. ↑ https://www.tasteofhome.com/article/how-to-dry-herbs/
  9. ↑ https://www.tasteofhome.com/article/how-to-dry-herbs/
  10. ↑ https://extension.psu.edu/drying-herbs
  11. ↑ https://extension.psu.edu/drying-herbs
  12. ↑ http://nchfp.uga.edu/how/dry/herbs.html
  13. ↑ https://extension.psu.edu/drying-herbs
  14. ↑ https://extension.psu.edu/drying-herbs
  15. ↑ http://nchfp.uga.edu/how/dry/herbs.html
  16. ↑ http://nchfp.uga.edu/how/dry/herbs.html
  17. ↑ https://extension.psu.edu/drying-herbs
  18. ↑ https://extension.psu.edu/drying-herbs
  19. ↑ https://extension.psu.edu/drying-herbs
  20. ↑ https://www.tasteofhome.com/article/how-to-dry-herbs/
  21. ↑ https://extension.psu.edu/drying-herbs
  22. ↑ https://extension.psu.edu/drying-herbs
  23. ↑ https://www.tasteofhome.com/article/how-to-dry-herbs/
  24. ↑ https://extension.psu.edu/drying-herbs
  25. ↑ https://www.tasteofhome.com/article/how-to-dry-herbs/

About This Article

Danielle Blinka, MA, MPA
Co-authored by:
Danielle Blinka, MA, MPA
wikiHow Staff Writer
This article was co-authored by wikiHow staff writer, Danielle Blinka, MA, MPA. Danielle Blinka is a Writer, Editor, Podcaster, Improv Performer, and Artist currently living in Houston, TX. She also has experience teaching English and writing to others. Danielle holds a Bachelor of Arts in English, Bachelor of Arts in Political Science, Master of Arts in English with a concentration in writing, and Master of Public Administration from Lamar University. This article has been viewed 162,426 times.
4 votes - 100%
Co-authors: 5
Updated: June 22, 2022
Views: 162,426
Categories: Preserving Herbs | Herbs and Spices
Article SummaryX

Before drying your sage, remove the leaves from the stalk, rinse them in cold water, and dry them carefully with a towel. Next, make bundles of 8 leaves and tie a piece of string around the stems of each bundle. Place a paper bag with holes in it over your sage to protect it from dust, then hang the sage in a well-ventilated place for 7-10 days. Alternatively, place the sage leaves in a single layer on a cooking sheet before putting them in the oven on its lowest temperature for 1 hour. For advice on how to use a food dehydrator to dry sage, keep reading!

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