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Sage typically takes around four hours to dry. Start by taking an oven-safe tray or baking sheet and lay down some muslin or two layers of cheesecloth. You can remove insects, but it's best to discard any leaves that have webbing or possible eggs. Then you set your oven to the lowest setting it will go and put the sheet into the oven. For the best flavor, dry herbs on the lowest setting possible. The first of three steps to hang drying sage is to tie some bundles of leaves together. With the many different types and varieties to buy or grow, being able to dry it yourself is such a benefit for sage lovers. We use cookies to make wikiHow great. Learn how your comment data is processed. When they are all rinsed, shake off as much water as possible and set on a cloth (like a clean kitchen towel) or paper towel to evaporate the rest. The longer the drying time (especially during periods of high humidity), the more the dried product's flavor and shelf life will be reduced. 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. Harvest and Prepare the Herbs. The good news is anyone can dry sage at home using any one of these four methods. Drying Herbs With a Food Dehydrator. If you live in a climate of eternal sunshine, preserving food by drying is virtually effortless. Well, anything will do—as long as it can hold the leaves together. Avoid moist areas of your home like the sink, stove, or dishwasher. After rinsing with cool water and shaking the leaves dry, place the herb leaves in a single layer on the dehydrator tray so the leaves will dry more evenly. How would you know that the leaves have properly dried? But fear not! Strip the leaves from the stems if necessary. Microwaves will cook the moisture in the leaves and make it gross, not dry and crispy. These containers should be kept out of direct sunlight- the most preferable place being in a dark and cool cupboard or cabinet. Alternatively, place the sage leaves in a single layer on a cooking sheet before putting them in the oven on its lowest temperature for 1 hour. This is the perfect range for drying sage in a dehydrator. It can take between one and four hours. If you prefer a much simpler method, this one should be perfect. Spread the sage leaves on a drying rack and place it in the food dehydrator. Keep your sage in a cool, dry place out of direct sunlight and use it as needed. I just recently got a second hand dehydrator and can not wait to try it. Looking for more yummy things to dehydrate? Yes it does. Arrange a single layer of leaves over the tray so they are not touching and there is a bit of space (maybe not even a quarter inch or a centimeter) between each leaf. Size may be a determining factor in your choice. It’s that simple. They'll take up to four hours on the stem or less if you do individual leaves. A suggested temperature is 95 F to 115 F, but in conditions of high humidity, you may need to use 125 F. Typical drying time is one to four hours. You could try, but it won't really work. The Dehydrator Bible: Includes over 400 Recipes. A good food dehydrator is one of the best tools there is for drying herbs out there- especially the particularly fleshy herbs like basil and sage. Instead, open the oven every 5 minutes to allow the air to circulate. What should you tie them with? 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. Drying them in a dehydrator leaves me with a reasonably fresh dried sage of much higher quality. This is one of my most used ways to dry sage- though be warned as it can really heat up your kitchen. Untie them, take out the dry stems, and then tie the rest back up and rehang them until they're dry as well. Lots of food dehydrators have settings that are very different- I have two, and one has only a timer while the other allows me to set the temperature and time. Approved. Don't rub them dry, as this bruises the leaves. Turn the oven off and let it cool for a few minutes with the door partly open. READ ALSO: A Complete Guide on How to Store Dried Herbs. You’ll need to store your leaves in an air-tight container that is clean and dry. You do not need to treat the sage if you use a heat method to dry it. Copyright © 2020 Leaf Group Ltd., all rights reserved. These affiliate links help support this site. Check out how to dehydrate: Apples Shake off the excess water and arrange the leaves on a clean piece of cloth—ideally something made of absorbent material. Then, I just stack the dehydrator trays, flip the switch and leave them to do their thing. If you have a conventional oven at home, you could use it to quickly dry your sage leaves. There is also the complication if your space is humid- you run the risk of your leaves molding. I’m interested in one, but wanted to know about that. Dehydrators are a great option if you're looking to dry herbs quickly. I love to dehydrate herbs so I can use them all year long. Next, (regardless of the strength of your microwave) microwave the leaves for thirty-second intervals, flipping between each session. This is one of the easiest ways as it takes so little equipment or even space to do. For best flavor, use the herbs within six months to one year. Required fields are marked *. The sage herbs dried should be good for about a year; after that, it will lose its potency. However, do not use plastic, as it will cause mold. Remove sage leaves from stems. Fred Decker is a trained chef and prolific freelance writer. wikiHow marks an article as reader-approved once it receives enough positive feedback. It’s a pretty simple process that can also enhance their flavors. Rinse leaves under cold running water and gently shake them to remove excess water. Remove the leaves from the stems and store the leaves in an airtight container. Aside from being considered essential in the culinary world, it’s become quite a popular choice among those into essential oils. Place a paper bag with holes in it over your sage to protect it from dust, then hang the sage in a well-ventilated place for 7-10 days. Cut the stems into short sections and arrange them in a single layer on the trays, with the leaves close but not touching each other. While it's heating, spread your sage leaves over a wire rack and place the rack over a baking sheet. Make sure that you do not go over this time because you may damage the herbs. Remove anything with the slightest sign of blight. It's fine to leave a bit of stem near the leaves as they go into the dehydrator. This can be a time saver when you are busy trying to harvest the entire fall garden. For the settings, just follow the instructions or recommendations that came with the food dehydrator. Remember not to cover the leaves too tightly. Your sage should be ready once you’ve reached the one-hour mark. Try each of the methods listed above to get a feel for what works best for you and your uses! Ideally you want the temperature to hover around 100 F, which means you'll probably need to turn the oven back on for a minute or so periodically to nudge the temperature back upward. A food dehydrator can make your job very easy. How To Dry Fresh Herbs Using a Dehydrator. Many of the herbs that I dehydrate are dry in as little as an hour. Much better. Its leaves are big and sturdy and easy to work with, for one thing, and it keeps its flavor better than a lot of other herbs. By this time your leaves should be nice and crumbly!eval(ez_write_tag([[300,250],'gardencrafted_com-banner-1','ezslot_1',116,'0','0'])); If you have a food dehydrator, this is the best way to dry your sage. Still, you’ll know it’s ready when the leaves easily crumble. Don’t forget to store the leaves in an airtight jar. Again, this is to prevent uneven drying and to keep the drying time as short as possible. Some large models are big enough for other uses with some shelves removed, such as leavening bread, culturing yogurt, or drying bulky items. Finally, put all the remaining leaves in a food strainer. No matter how properly you’ve followed the drying instructions and regardless of how good the containers are, do regular checks for mold. That’s also the reason why plastic bags aren’t recommended for use as cover, given that they trap moisture. This site uses Akismet to reduce spam. The idea of putting them in a paperbag was great!

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drying sage in dehydrator

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