The silvery-haired, robust sage leaves are ideal candidates for preservation by freezing. So no one has to do without the spicy-aromatic pleasure during the cold season. Browse through smart tricks and tips here.
Harvest on time and prepare tip-top – this is how it works
If a sagebrush is cared for according to all the rules of the art, the aroma content in the leaves is at its peak shortly before flowering. If you harvest properly now and skillfully prepare the herbs for storage, you can enjoy the taste of sun-drenched herbs in the middle of winter. Here’s how to do it right:
- Gently rinse off soiled shrubs the day before the harvest date.
- The next day, in the late morning, cut off the tips of the shoots.
- If possible, do not cut into the wood
Immediately after harvesting, pluck off the sage leaves. Sort out withered foliage and leaves with white spots. If possible, do not wash once the foliage is obviously clean.
How to freeze sage ready to cook
You know the drill? You pull frozen herbs out of the freezer and add them to sizzling meat in the pan. It sizzles and splatters in all directions as water meets oil. You don’t have to. Freeze sage leaves according to the following recipe, you prevent the mishap:
- Chop fresh sage into small pieces
- Fill the compartments of an ice cube mold two-thirds full with the herbs
- Pour on your favorite cooking oil and off to the freezer
Once the sage-herb cubes are frozen, transfer them to a freezer can. Do not miss the labeling, including the date, because the frozen food should be used within 3-4 weeks. To prepare meat in a pan, simply thaw on low heat and add the steak.
Freeze whole leaves individually – this is how to do it.
What ends in mushy disappointment with most types of herbs is quite straightforward thanks to consistent sage leaves. Freeze them individually and remove them for processing with this simple trick:
- Spread cling film or wax paper on the table.
- Spread out the freshly harvested sage leaves on it
- Roll up the foil and freeze
- To remove, simply roll up, remove one at a time and roll up again
Herbs come out of the freezer smoother and ready to use as a food seasoning if they are brushed with olive oil before being rolled up.
Tips & Tricks
Organic farmers thirsty for knowledge have discovered which fertilization is particularly beneficial to the inimitable sage flavor. They found that a combination of manure and green manure gives excellent results. In the year before sowing or planting, manure – preferably poultry manure – is incorporated into the bed. In February or March follows the green manure, which is worked into the soil as mulch (13.00 at Amazon*) in early May.
I have 30 years of experience and i started this website to see if i could try and share my knowledge to help you.
With a degree a Horticulture BSc (Hons)
I have worked as a horticulture specialist lead gardener, garden landscaper, and of course i am a hobby gardener at home in my own garden.
Please if you have any questions leave them on the article and i will get back to you personally.