Harvesting –

Harvest individual leaves as often as desired, once the plant has been established.
In the second year, cut down stems leaving 6” on the plant.
April – December
Use a sharp knife or shears to clip stems and leaves away from the bush.

Storing sage –

Fresh Storage: Keep in a dark, cool, and dry place for continual use after harvesting.
Long-Term Storage: “Woody” perennial herbs like sage can be dried at home to enjoy all year long! First, trim stems from the main plant. Tie 3-5 stems together into a bundle, then hang them to dry in a cool, dark, and well-ventilated place for 2-3 weeks.
Once the herbs are dry and brittle, you can store and enjoy them long-term.

Culinary uses for sage –

Roasted Meats: Rub fresh or dried sage onto meats like pork, turkey, or chicken before roasting to add a warm, earthy flavor.
Stuffing: Incorporate chopped sage into bread stuffing for poultry to enhance the savory, herbal taste.
Pasta and Gnocchi: Fry sage leaves in butter to create a sage brown butter sauce, perfect for drizzling over pasta or gnocchi.
Soups and Stews: Add sage to hearty soups and stews for a depth of flavor, especially in dishes with beans or root vegetables.
Herb Butter: Blend chopped sage with softened butter, garlic, and lemon zest to make a compound butter for spreading on bread or melting over grilled meats and vegetables.
Roasted Vegetables: Toss chopped sage with vegetables like butternut squash, sweet potatoes, or carrots before roasting to infuse them with a savory, aromatic flavor.
Herbal Tea: Steep fresh or dried sage leaves in hot water to make a soothing and aromatic herbal tea.
Cocktails: Use sage leaves as a garnish for cocktails or infuse simple syrup with sage to add an herbal note to drinks like whiskey sours or gin cocktails.
Sage Salt: Combine dried sage with coarse sea salt to create a seasoned salt for sprinkling over roasted meats, vegetables, or popcorn.
Breads and Biscuits: Mix chopped sage into bread dough, biscuits, or cornbread batter for a savory, herbal flavor twist.