How To 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. It’s 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 drained soil. It likes warm climates and plenty of sunlight.
Here is another interesting fact. A 19th Century song called “Scarborough Fair” mentions parsley, rosemary, and thyme.
I buy small amounts that way I can dehydrate and save the rest for future dishes.
My dehydrator is a NESCO Snack Master Express Food Dehydrator.
What dishes do you use sage in?
Is sage a favorite flavor of yours?
How to Dehydrate Sagemischyf.com
- Mesh Screen
- 1 Bundle Sage
- Add mesh screen to dehydrator tray
- Rinse sage leaves and removing any bad, spotted stems and leaves. Pat Dry.
- Fresh leaves layer out on the tray.
- Dehydrate at 110 degrees for 10-12 hours.
- Dried sage leaves should be brittle and easy to crush.
- Fill spice jar. For extra storage fill mason jar and vacuum seal.