How to preserve sage leaves

Freezing sage is easy! How to freeze sage to have fresh sage leaves all winter long!

How to Dry Herbs in Microwave - Sage for Cooking is delicious and SO easy to preserve! Learn how to dry sage leaves fast, and always have some on hand for your favorite stews, soups, sausage dishes, and roasts! Have you tried this trick yet?

Want an easy way to dry sage for winter cooking? This tutorial will walk you through harvesting, air drying and storing your home grown sage!

Learn how to dry sage in the oven following just a few simple steps! Drying sage is a fantastic way to preserve this flavorful herb for later use.

What to do with sage when you don't want your bountiful harvest to go to waste! There are so many ways that you an use it, as food and medicine!

These crispy fried sage leaves are delicious all on their own (I pair them with roasted nuts, cheese and Fig Jam for an appetizer!), but they’re also a gorgeous garnish to salads, pasta, meat dishes, stews and more. Try them on Butternut Squash Pasta, Butternut Squash Salad, Pork Tenderloin Medallions and a Savory Squash Galette. This is more of a technique than a recipe—you can fry as many sage leaves as you need. If you’re using them as a garnish, an 8-inch skillet works great. For larger…

Sage is an intensely aromatic herb, and unlike its tender cousins — basil and parsley — its leaves are sturdy and resinous. Because of sage’s powerful aroma and oily texture, a little goes long way, flavor-wise. The preserving possibilities are numerous, so we get to be creative with this potent perennial. Infuse honey with dried sage leaves to add flavor to hot or iced tea, sweeten baked goods, add to a citrus-y marinade, or serve on a cheese plate.

Sage is an intensely aromatic herb, and unlike its tender cousins — basil and parsley — its leaves are sturdy and resinous. Because of sage’s powerful aroma and oily texture, a little goes long way, flavor-wise. The preserving possibilities are numerous, so we get to be creative with this potent perennial. Infuse honey with dried sage leaves to add flavor to hot or iced tea, sweeten baked goods, add to a citrus-y marinade, or serve on a cheese plate.