Dehydrate Sage

Sage is best used with pork, beef, duck, and chicken. A common dish in Italy is when it is chopped, mixed with melted butter and stirred into pasta. Today I’m writing about how to dehydrate sage.

Here Is Some History About Sage

The ancients used sage in culinary dishes and as a medical herb. The ancient Mediterranean used sage to ward off evil, snakebites and increase fertility. The Romans liked to use it as a diuretic and an anesthetic. Now it is found in British, American, and Italian cuisine. Its known for its peppery flavor.

Sage originated in the Mediterranean region. It is a perennial sub-shrub with grayish green leaves. When in bloom it has blue-purple flowers. It is a member of the mint family. This herb will die in cold, wet winters or in badly draining soil. It likes warm climates and plenty of sunlight.

Here is another interesting fact. In a 19th Century a song called “Scarborough Fair” it mentions parsley, rosemary, and thyme.

Drying Sage

I purchased this small box of sage to dehydrate. I buy small amounts that way I can dehydrate and save the rest for future dishes.

Fresh leaves out of the box.

Rinse sage leaves and removing any bad, spotted stems and leaves.

Fresh leaves layed out on the tray. I used a clean screen mesh on top of my tray.

Dehydrate at 110 degrees for 10-12 hours.

My dehydrator is a NESCO FD-60 Snack Master Express Food Dehydrator.

Dried sage leaves should be brittle and easy to crush.

Vacuum seal the sage in a mason jar for later use. Then I pasteurize it for two weeks in the freezer. Pasteurizing in the freezer will kill most but not all of the bacteria.

I use a Seal a Meal vacuum sealer with the Food Saver vacuum lid regular and wide mouth accessory.

What dishes do you use sage in?

Is sage a favorite flavor of yours?