How to Dry Sage (3 Simple Methods)

Sage is one of those plants that live longer then most of the other herbs, but there is still a period in the winter when I’m craving sage in the kitchen.

Drying is the classic way to preserve a sage harvest, and it couldn’t be simpler. Here are three ways to do it, depending on how much time and equipment you have. Want another way to preserve sage? You can dry sage but you can also freeze it.

This article is part of my homestead cooking series where I share how to make from-scratch food instead of buying it at the grocery story.  From homemade bread and jelly to homemade condiments.  I'm Gretchen and I've been homesteading for over 15 years.  Here at the Backyard Farming Connection, I connect the lines between growing your own food, raising your own animals, and putting it all together in the kitchen.

Before You Start

Harvest sage in the morning, just before the plant flowers, when the essential oils are strongest. Rinse the leaves and dry them thoroughly with a towel or salad spinner: any leftover moisture just slows things down.

Method 1: Air Drying

The lowest-effort, no-equipment option.

1. Gather a few stems into small bundles and tie the ends with twine (leave the stems on for this method — they hold the bundle together).
2. Hang upside down in a warm, dry, well-ventilated spot out of direct sun.
3. Let dry for 1–2 weeks, until the leaves are brittle and crumble easily.

Method 2: Oven Drying

Best when you want dried sage in a few hours instead of weeks. This is the method I use the most often.

1. Strip the leaves from the stems and spread in a single layer on a parchment-lined baking sheet.
2. Set your oven to its lowest temperature (170–200°F) and prop the door open a few inches.
3. Dry for 1–3 hours, checking every 20–30 minutes, until crisp.

Method 3: Dehydrator

The most consistent results if you have one on hand. This is the one I use.

1. Arrange the leaves in a single layer on the trays, leaving space for airflow.
2. Set to 95–115°F.
3. Dry for 2–4 hours, until the leaves crumble easily between your fingers.

Storing Dried Sage

Once fully dry, crumble the leaves (or leave whole and crush as needed) and store in an airtight jar out of direct light. Dried sage keeps its flavor best for 6–12 months, though it stays safe to use well beyond that.

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Want to keep more of that fresh flavor instead? I also cover how to freeze sage: it holds onto the essential oils better than drying does. And if you’re building out your preservation skills more broadly, here’s my full guide to food preservation.