Sage Overload?! The Makings of Dried Sage

Hey Friends! We love our herbs over here at Lazy Creek Farm, but I know not everyone cooks regularly with the herbs that we provide in our produce crates. Each week, I send out a recipe or two to everyone that gets a crate featuring the ingredients that can be found in their crates for that week. I also thought it would be fun to share a little blog post about what I personally love to do with the herbs when I just have an abundance of them and not enough time to eat them all! I fill our crates SO FULL that I feel like this is also an issue for our customers. 😂 I mean, it's a good problem to have, right?!

This week, the feature herb is SAGE! 😋

From the garden....

I harvest the sage leaves, rinse, and dry them. Leaving them out to dry for 1-2 hours is key. The leaves must be completely dry before moving on to the next step.

Line a baking sheet with parchment paper, and spread the leaves out. The leaves cannot be touching. This is very important to getting them to dry evenly. No touching leaves! Place the leaves in the oven on the lowest setting possible. Our oven has a dehydrate setting at 140 degrees, so that is the temperature I use. However, if your oven doesn't have this option, then just set the oven at the lowest temp for around 1-2 hours.

This is the look you want when they come out of the oven. Make sure to not burn the leaves!

Let the leaves cool, then crumble them up and seal them in an air tight container. Canning mason jars work great. Store in a cool, dark place and the dried sage will be shelf stable for 1-2 years. And just like that, you have dried sage to last all winter long!

Thank You for checking out our blog post featuring the delicious sage leaf! For more information on participating in our weekly produce crates, Contact Katie at lazycreekfarmnc@gmail.com!

Peace and Love,

Katie

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