Sage – Cotyledon Vegetable Farm

Sage is part of the mint family

(rough estimate due to natural conditions {weather, pests etc})

June, July, August, September, October Unknown

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refrigerator: wrap the sage leaves in paper towels & put them in a plastic bag. Make sure to use the leaves within four to five days. Fresh leaves that are covered in olive oil can be stored for much longer in the refrigerator, about three weeks.
freeze: wash & pat them dry, remove the leaves from the stems, & pack them loosely in freezer bags for up to one year.
dry: As with all dried herbs, you can store closed containers in a cool, dry place away from sunlight. Be sure to use dried sage within six months for the best flavor.

It’s recommended that fresh sage leaves are not eaten raw, as their flavors are harsh. Rather, fresh sage should be cooked or minced to use in meals that involve squash, poultry, stews, & more. Fresh sage leaves should be aromatic & have no soft spots or dry edges.
Consider making sage honey to add to teas or baked goods & sage butter for fresh muffins or dressings. People also make sage salt for a variety of options like pork chops, popcorn & roasted vegetables. You could also make sage vinegar for dressings & marinades, sage syrup for pancakes & waffles, & sage oil for salads or charcuterie. click here for 12 creative ways to preserve sage