What's the best way to preserve fresh sage?

Properly preserving sage preserves its big flavor long after harvesting. Each method lends itself to different culinary uses and storage requirements. I have preserved my homegrown sage using these methods for years. Keeping sage preserved prevents waste and allows for fresh herbs to be ready for use at any time.

Air drying is by far the simplest method of preservation. I would take small bundles and use rubber bands to hold everything together. Then, I would hang the bundles upside down in a dark, well-ventilated area. Direct sunlight will damage the precious essential oils you've been working so hard to extract. When dried properly, the leaves will have a crisp texture. I keep mine in airtight containers in a cupboard that doesn't receive light.

Freezing retains fresh qualities, which is better than drying. Blanch leaves briefly in boiling water, then chill in an ice bath. Pat dry thoroughly before freezing. Lay leaves out on trays for a quick freeze, then transfer to bags. This will avoid clumping together, allowing easier portioning later.

Preparing some herb-infused oil cubes for easy cooking. Mince your herbs, in this case sage, and pack the measurements into ice cube trays. Pour olive oil or melted butter on top. Freeze solid and then pop cubes into freezer bags for delicious flavor bombs that instantly enhance roasted vegetables or meats.

To preserve sage for ultimate longevity, keep whole, dried leaves until ready to use for oil preservation. Vacuum-sealed bags are ideal for frozen sage, as they help keep the sage fresh. Clearly label bags with preparation dates. For dried sage, crush the leaf just before use for a fresher product.

Read the full article: How to Grow Sage: A Complete Beginner's Guide