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I love growing and preserving my own herbs.

Sage is near the top of my favorites list because it is easy to grow, smells wonderful, and can be used in so many comforting family meals.

The last time I picked fresh sage, my daughter Christina’s puppy, Betty, decided she needed to help. Apparently, every garden job is better with a cute puppy nearby!

Dehydrating sage is simple, but using the right temperature and checking it carefully will help preserve its color, fragrance, and flavor.

Why Dehydrate Fresh Sage?

Dehydrating sage allows you to enjoy your garden harvest long after the growing season ends.

Dried sage:

• Takes up very little pantry space
• Does not require freezer space
• Is easy to add to recipes
• Helps reduce wasted garden herbs
• Can replace dried sage you would otherwise purchase
• Makes a useful addition to a well-stocked pantry

A small amount of dried sage goes a long way because dried herbs have a more concentrated flavor than fresh herbs.

When Should You Harvest Sage?

For the best flavor, harvest sage before the plant flowers or while the flower buds are beginning to form.

Pick the sage in the morning after the dew has dried but before the heat of the day causes the leaves to wilt.

Choose healthy leaves without signs of insects, disease, dirt, or damage.

Avoid leaving freshly picked sage sitting in direct sunlight. Bring it inside and begin preparing it as soon as possible.

Supplies You Will Need

• Fresh sage
• Clean scissors or garden snips
• Colander
• Clean kitchen towels or a salad spinner
• Food dehydrator
• Dehydrator trays
• Clean, airtight storage container
• Label and marker

I use an Excalibur dehydrator, but you can use another food dehydrator that allows you to control the temperature.

Step 1: Pick the Fresh Sage

Use clean scissors or garden snips to cut healthy sage stems from the plant.

Do not remove all the growth from one plant. Leave enough healthy leaves so the plant can continue growing.

Take a moment to enjoy being outside, breathe in the fresh air, and smell the sage.

A puppy helper is optional—but highly recommended!

Step 2: Sort the Sage

Look through the sage carefully.

Discard any leaves that are:

• Yellowed
• Wilted
• Bruised
• Dirty
• Damaged by insects
• Showing any sign of disease or mold

Preserving poor-quality herbs will not improve them. Begin with the best leaves you have.

Step 3: Wash the Sage

Rinse the sage gently under cool running water.

Shake away the excess water, then use clean towels or a salad spinner to remove as much surface moisture as possible.

The leaves should be thoroughly drained before they go into the dehydrator. Extra water will increase the drying time.

You can remove the individual leaves from the stems before drying, or dry smaller stems and remove the leaves afterward.

Step 4: Preheat the Dehydrator

Preheat your dehydrator to between 95°F and 115°F.

A lower drying temperature helps preserve the sage’s color and aromatic oils. In a very humid home, a temperature as high as 125°F may be necessary.

Always check the directions provided with your dehydrator.

Step 5: Fill the Dehydrator Trays

Arrange the sage leaves in a single layer.

Do not overlap or pile the leaves. Air needs to circulate around them so they dry evenly.

If your dehydrator has large openings, use clean mesh screens to prevent smaller leaves from falling through the trays.

Step 6: Dehydrate the Sage

Dry the sage at 95°F to 115°F until the leaves are crisp and crumble easily between your fingers.

Herbs commonly take approximately one to four hours to dry in a dehydrator, but your drying time may vary.

Several things can affect the drying time:

• The size and thickness of the leaves
• The amount of sage on each tray
• Humidity in your home
• The design of your dehydrator
• The amount of moisture remaining after washing

Begin checking the sage regularly after the first hour. Rotate the trays if your dehydrator requires it.

Do not depend only on the clock. The sage is finished when it is completely dry.

How Can You Tell When Sage Is Dry?

Properly dried sage should:

• Feel crisp
• Crumble easily
• Have no cool, damp, or flexible spots
• Have stems that snap instead of bend

Check several of the largest leaves before removing the entire batch.

If you are unsure, allow the sage to dry a little longer. Moisture left in stored herbs can cause mold and spoilage.

Cool the Sage Completely

Remove the trays from the dehydrator and allow the sage to cool completely.

Do not place warm herbs into a storage container. Warm food can create condensation inside the container and add moisture back into the sage.

Once it is cool, check the leaves one more time for any remaining moisture.

How to Store Dehydrated Sage

Place the dried sage in a clean, airtight container.

Good storage options include:

• Glass canning jars with tight-fitting lids
• Vacuum-sealed jars
• Food-safe storage bags
• Mylar bags intended for food storage

For everyday pantry use, I prefer a small glass jar because I can easily see what is inside.

Label the container with the name of the herb and the date it was dried.

Store dried sage in a cool, dry, dark place. Heat, moisture, air, and light can reduce its color and flavor.

Check the container during the first few days. If you notice condensation, remove the sage and return it to the dehydrator. Discard it if you see mold or notice an unusual odor.

Should You Store Sage Whole or Crushed?

I prefer to store dried sage leaves whole and crumble them when I need them.

Whole leaves generally hold their flavor longer than herbs that are crushed before storage.

When you are ready to cook, rub the leaves between your fingers or use a mortar and pestle to create the texture your recipe requires.

How to Use Dried Sage

Dried sage adds warm, savory flavor to many family meals.

Try using it in:

• Poultry seasoning
• Stuffing or dressing
• Sausage
• Soups and stews
• Roasted vegetables
• Squash dishes
• Beans
• Homemade breads
• Butter or seasoning blends

Dried herbs are generally three to four times stronger than fresh herbs.

When replacing fresh sage with dried sage, use approximately one-fourth to one-third of the amount of fresh sage listed in the recipe. You can always add more after tasting.

Can Sage Be Air-Dried?

Yes. Sage is considered a sturdy herb and can be air-dried.

Tie a small number of stems into a loose bundle and hang them indoors in a warm, dry area with good air circulation. Keep the bundles small so moisture does not become trapped inside.

Protect the herbs from dust and direct sunlight.

The sage is ready when the leaves are crisp and crumble easily and the stems break when bent.

I prefer my dehydrator because I can control the temperature and complete the process more quickly, but air-drying is another option when conditions are suitable.

Build a Pantry That Works for Your Family

Preserving herbs from your garden is one small way to build a useful pantry, reduce waste, and avoid buying something you already have growing at home.

My Build a Better Pantry ebook will help you decide what to stock, organize what you already have, and build a pantry that supports your family’s real meals.

Get Build a Better Pantry

Will You Dehydrate Fresh Sage?

Dehydrating sage is an easy project for both new and experienced food preservers.

A few trays of fresh leaves can become a useful pantry ingredient that adds homegrown flavor to meals throughout the year.

Do you grow sage? Leave a comment and tell me how you use it in your kitchen.

The harvesting, dehydrating, and storage guidance in this article was checked against recommendations from Penn State Extension and the National Center for Home Food Preservation. Always follow the instructions provided with your dehydrator.