3 Ways to Use and Preserve Sage

June 25, 2025, 10:48 am | Read time: 3 minutes

In summer, sage grows wildly in the garden—strong stems, full leaves, and its distinctive scent fills the air. While many people regularly trim it back, they often aren’t sure what to do with the entire harvest. Now is the perfect time to stock up for winter. When the first cold strikes, you’ll be glad to have some dried leaves on hand. myHOMEBOOK gardening expert Franka Kruse-Gering shares three ideas for preserving sage.

Many people know sage, whether as a culinary herb or as a home remedy for sore throats. What many don’t consider: It grows in the summer, but it’s mostly needed when it gets cold. That’s why it’s worth harvesting early and preserving it. In this article, you’ll learn how to use and preserve sage in the summer.

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Why should you preserve sage?

It’s paradoxical: Sage thrives in the summer because it loves warm and sunny conditions. However, it’s mostly used in the cooler months when colds are on the rise. We usually turn to it in the fall, winter, and spring. It’s worthwhile to harvest it in the summer and preserve it for the cold season. There are various ways to preserve sage.

Related: 3 common mistakes when cutting sage

Properly drying sage

If you want to dry sage, it’s important to cut it in the morning. Make sure there is no overnight moisture on the leaves. Also, note that not all sage is the same. The aroma is most intense just before the plant blooms and shortly after the flowers open. Tied loosely with a string, sage should be hung upside down in a well-ventilated place to dry for several weeks. An airy attic, a shed, or a sheltered balcony is ideal.

Making syrup from sage

In the summer, sage is wonderfully aromatic and can be processed into syrup for the winter. However, a fresh herbal lemonade with sage also tastes exceptionally good in the summer.

What you need for the syrup:

25 to 50 grams of fresh sage leaves
One liter of water
One lemon (acts as an antibacterial agent and makes the syrup last longer)
About one kilogram of sugar

How to make syrup from sage:

First, bring the water to a boil and add the sage leaves to the no longer boiling water.
Then squeeze the lemon, take a few strips of peel, and add everything to the sage water. Let it steep for about twelve hours.
After straining everything through a sieve, add the sugar to the liquid and bring it to a boil while stirring.
Let it simmer for about 15 to 20 minutes until the syrup becomes thicker.
Finally, pour the now finished syrup into sterile bottles.
Stored in a dark place and unopened, the syrup will last for several months.

Note: If you want to avoid sugar and prefer to use honey, add it to the mixture just before bottling. The liquid should not exceed 40 degrees Celsius, as otherwise the healthy enzymes will be lost.

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Freezing sage

There is also the option to freeze sage and process it later. However, be aware that this process can affect some of the healing properties and the aroma will be less intense.

The leaves should be pre-frozen dry. This means placing them individually on a board in the freezer for about an hour. If you freeze them all at once, they may stick together and be difficult to portion later.

Once all the leaves are frozen, they can be placed together in a box or bag. They should be used within a year.

This article is a machine translation of the original German version of MYHOMEBOOK and has been reviewed for accuracy and quality by a native speaker. For feedback, please contact us at info@myhomebook.de.