Step 1

Remove the fresh sage leaves from the stem, and discard any discolored (yellowing or other blemishes) or dry/shriveled leaves.If you are air-drying them, there's no need to remove them from the stem.

Step 2

Rinse them in a colander, shake away excess water, then use a tea towel/paper towel or salad spinner to remove ALL remaining liquid.If you harvest directly from a sage plant, only remove about 1/3 of the mature leaves to allow the plant to recover & re-grow. Also, check for any insects/bugs, spider webs, or eggs.

Step 3

Spread the leaves in a single layer evenly across a dehydrator tray, ensuring there is space between them for airflow.

Step 4

Dehydrate at 95ºF/35ºC - 115ºF/46ºC for between 2-4 hours (the exact time will depend on the temperature, humidity, and your dehydrator model). Use the higher temperature if you live in a more humid area.They're ready when they're dry & brittle enough to snap/crumble between your fingers (not bend).

Step 5

Preheat the oven to its lowest temperature (often around 170°F/75°C).

Step 6

Spread the pieces evenly across a parchment paper-lined baking sheet, with space in between for airflow.

Step 7

Transfer the tray to the oven, leave the oven door propped open with the end of a wooden spoon or another heatproof utensil, and dry for 1-3 hours, monitoring every 20 minutes. It can help to flip them over after the first 30 minutes.Some modern ovens have a dehydrating feature, allowing you to go as low as 95-100°F (35-38°C). In that case, there's no need to prop the door open while drying the parsley in the oven.

Step 8

Spread a layer of sage leaves between two paper towels without overlapping.

Step 9

Microwave in 30-second increments on 50% power. Between each cycle, check whether any are dry, remove them, and flip the remaining leaves over. Repeat until all the leaves are brittle and crumbly.

Step 10

Tie 4-6 stalks into bundles with some string/twine or a rubber band and hang them up, leaves facing down, in an area with good air circulation, like an attic or porch (or a room with a dehumidifier).

Step 11

Leave the sage bundles to dry, outside or inside, until brittle. The time to dehydrate this way varies based on temperature, humidity, airflow, etc., but this can take several days, up to 2 weeks.It helps to cover the bundles with a perforated paper bag to protect them from dust and in case any of the leaves drop. Generally, you'll retain better color and flavor when dehydrating it indoors.