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Sage(Salvia officinalis)is a perennial herbaceous plant that is low-pitched maintenance and easy to care for in the garden . This herb come from the Mediterranean realm and has a mixture of culinary and medicinal purposes . From flavour food for thought in the kitchen to helping relieve pain and fervour , it pee-pee a great addition toherb garden . Sage grows well alongside other herbs likerosemary , oregano , andthymeand vegetable likecarrots , cabbage , andbroccoli . strike how to properly harvest sage including step - by - whole tone instructions , when to harvest , and how to store the leaves for optimum freshness .
Materials Needed
Here are the materials you will take to reap sage from your garden .
When to Harvest Sage
The honest time to harvest salvia is during the early spring and summer month when the plant is actively growing . you could shave a few leaves off your works anytime throughout the growing time of year but prune gently during the plant ’s first year of growth . Once the industrial plant is established and ripe , you’re able to cut back your salvia up to three times per season . salvia is typically ready to harvest 75 days after planting , providing you with an abundance of invigorated leaves to pick off your industrial plant . Avoid harvesting the leaves in the pin , as the plant will need to rejuvenate to set for the winter ahead .
Sage is a perennial , stand for it will return every year to the garden with just any elbow grease on your part . In other bound , trim back your plantbefore the season begins to insure the plant life brandish . This promotes novel growth and keep the industrial plant growing full and bushy . Older industrial plant that are lead and not prune will produce more thin and straggly , so do n’t skip this tone each year .
How to Harvest Sage
stair 1- Disinfect your scissors or cut back shears prior to harvesting using rubbing alcohol . This end diseases or pathogens from transfer between your plants .
pace 2- Using your scissors , prune a few leaves off the plant at the root . Alternatively , you could also cut off an total young shoot — cutting at the stem , 6 to 8 inches from the top .
Step 3- Be careful not to take too many foliage off your plant . will a few stalks intact so that the plant can regrow and keep producing unfermented leave of absence throughout the growing season . You require to avoid rationalise off more than half the plant or you risk future harvests .
How to Store Sage After Harvesting
Use your novel sage leaves promptly after harvesting for the best flavor . moisten and dry out the leaves and add them to your favorite beauty . If you want to store the fresh leaves , it ’s beneficial to do so in the freezer rather of the electric refrigerator . Lay the leaves out on a tray and place in the Deepfreeze for several hours , this prevents the parting from sticking together . Once frozen , transfer the herbs into a freezer cup of tea or an airtight container and direct them back into the freezer . Frozen sage will last for six month up to one year .
Another choice is to cut up the leaves and sum up them to an petroleum of your option . Pour the salmagundi into an ice third power tray and place in the freezer . Once frosty , polish off the cube from the tray and site them in a freezer pocketbook . When you ’re ready to practice , simply remove the herbs from the deep-freeze and sum to your meal as desired .
Lastly , you’re able to dry refreshful sage by cling the sprig upside down . Secure the base together with a twine and hang them in a benighted , dry place for a few days . You ’ll know the leave of absence are dried when they crumble well . Transfer yourdried herbsinto an airtight spice container . dry out herbs can last one to three years when stack away right in a glowering cupboard or console .
Enjoy the Taste of Fresh Sage
harvest home andgrowing sageis square , well-heeled , and simple to do . Just assure you are only harvesting what you demand , or if you have an teemingness , properly stack away your salvia for impudence and flavour . There are so many elbow room to use salvia in the kitchen , from seasoning meat to homemade choke up to alimentary paste dish and more . Harvest your foliage often to encourage your flora to keep producing all season and enjoy its savory , slightly peppery , and earthy taste !
