When the leaves crumble between your fingers like dry autumn leaves, you’re golden. If they’re still bendy or soft, they need more time.
One tiny secret: leave some leaves whole. Crumbled sage is great for cooking, but whole leaves look beautiful in jars and last longer.
Storage: Don’t Be a Hobbit
Store your dried sage in an airtight glass jar. A mason jar works perfectly. Just make sure it’s completely dry inside first.
Keep it in a dark cupboard away from heat and light. Sunlight is the enemy of flavor—it’s like a vampire for your herbs.
Label your jar with the date. In six months, you’ll thank yourself. Future You is a hero who loves a good warm bowl of butternut squash soup.
How To Harvest Sage
