How and When to Harvest Sage for the Best Flavor and Healthiest Plants

Sage is a woody perennial herbthat is known for its earthy, herbal, slightly sweet fragrance.

Sage is a common ingredient in cooking, and is often tied in bundles or used as incense.

When to Harvest Sage

Most leafy herbs have the richest flavor and aroma prior to flowering.

However, common garden sage can be an exception depending on your particular growing conditions.

In the first year of growth, harvest lightly taking only a few leaves throughout the season.

Sage flowers are edible, and different varieties add flavors ranging from fruity to spicy.

Flowers are used in teas, and made into jellies, vinegars, and syrups among other culinary applications.

Using your thumb and forefinger to pinch leaves works best for harvesting sage.

Remove and discard any discolored or damaged leaves and use or dry any viable leaves from the cuttings.

Asmall hand pruner or clipperworks well for late winter pruning.

The leaves are dry when they crumble easily.

However, storing them in whole-leaf form preserves the flavor.

The leaves must be completely dry before storage to avoid mold and discoloration.

Glass containers with tight-fitting lids retain the best flavor and color for the longest time.

If you choose to grind the herb before storage it should be used within a year.

To store fresh sage, wrap leaves in a paper towel and place them in the refrigerator.

Or remove lower leaves and place stems in a small amount of water.

Use fresh sage within a week.

Salvia officinalis.