I love to dehydrate herbs so I can use them all year long. It’s a pretty simple process that can also enhance their flavors. When you dehydrate sage, it will be four times more potent than fresh sage! Perfect for all those winter recipes that call for fresh sage {especially around Thanksgiving time}.
How to Dehydrate Sage
Preheat the dehydrator to between 95 and 115 degrees. If you live in a humid area, turn the machine to 125 degrees.
Remove sage leaves from stems. Rinse leaves under cold running water and gently shake them to remove excess water.
Lay the leaves on the trays of the dehydrator in one layer. I’ve heard you’re not supposed to overlap them, but I did and they turned out just fine.
Leave the machine running and periodically check it. It can take between one and four hours. If the stems break or the leaves crumble, they are ready to remove from the machine. Remove the leaves from the stems and store the leaves in an airtight container.
Looking for more yummy things to dehydrate? Check out how to dehydrate:
Apples
Mushrooms
Carrots
Watermelon
Tomatoes
Swiss Chard
Strawberries
Are you a dehydrator rookie? Well this book and this dehydrator are your 1st step to becoming a dehydrating master. You can thank me later.
The Dehydrator Bible: Includes over 400 Recipes
Nesco American Harvest Food Dehydrator
Katie C. says
Hi Mavis! Your sage looks beautiful!
Does your dehydrator clean up easily? I’m interested in one, but wanted to know about that.
Mavis Butterfield says
Yes it does. I just rinse the trays with soapy water.
Katie C. says
Thank you so much! Cleanup is a biggy to me!!
PattyB says
I used to hang them up but now I have a dehydrator like yours. Much better. I have a bumper crop of tarragon and I’m going to dry it and give it away to all my friends and family. Waaaaay too much for me to use.
Diana says
Searching for a dehydrator..can you share the name of your brand?
Mavis Butterfield says
Nesco. 🙂 I love mine.
Dale Ann says
Home harvested and preserved herbs are awesome!
I like picking my herbs between 10:00 am and noon…a time when the dew has dried from the plants and before the day’s sun has weakened the essential oils. Instead of rinsing them before drying, if needed I carefully brush them with a soft brush such as a clean artist’s brush bought and used only for my garden plants. This again helps retain the herb’s essential oils.
With sage I’ve noticed that if handled very carefully by not pinching, breaking, or crushing the leaves before drying, the leaves will hold their beautiful green color longer. Another tip I found was that if I crush or break the dried herbs just before or during cooking I get a much better fresher flavor and aroma from the herbs than if they are crushed or broken during storing.
For storing, I check to be sure the herbs are completely dried ( a test piece snaps or crumbles) then carefully place in glass jars (trying to prevent any crushing) that have a tight seal and store in my cool, dry, dark pantry.
Home preserved herbs are far superior in flavor, aroma, and freshness to store bought, and are well worth the time in growing them! :0)
sheila says
Have you tried drying basil? I know you can freeze it in ice cubes, but I’m curious as to how drying would work.
Samantha M. says
I dry basil the same way that Mavis describes drying Sage and it works fine. It does darken a little but smells fine. I don’t crumble it until just before I want to use it and store the whole dried leaves in a mason jar.
kim stanley says
I just recently got a second hand dehydrator and can not wait to try it. my question is you said to set temp to 95* but mine doesn’t have a temp gauge just a on and off. I don’t have the booklet for it either and haven’t been able to find it on line either. any advice. just love ur blog too:)
Pat says
I’ve bought sage that was powdered….but when I dry it at home and then grind it, I get a “stuck-together ” mess….what am i doing wrong ?