Freeze coming. What to do with sage.

[JCBBQ]

It’s supposed to freeze tonight or tomorrow. We’re picking everything in the garden beforehand. I don’t use a ton of sage but have lots still growing. What’s your recommendation on how to preserve this? I don’t have a dehydrator, can you freeze it and it’ll still be good? What’s the best thing to do with it in order not to end up throwing it away?

[Spinaker]

vac seal it and freeze. It actually holds up pretty well. Just lay it as flat as you can in the bag and get a good seal.

[JCBBQ]

Thanks Spin!

[Michael_in_TX]

Inhale deeply before vac sealing. I bet your house literally smells like Thanksgiving right now.

[JCBBQ]

Yeah fresh picked is VERY fragrant.

[theroc]

Dry some of it. Even if you don’t have a dehydrator, we’ve dried sage just by scattering the leaves in a sheet pan and leaving it on the counter for a while.

[JCBBQ]

I’ll do that!

[JCBBQ]

Ok thanks for the speedy responses. I’ll do a bit of both.

[ssandy_561]

I freeze my leftover garden herbs in olive oil. I have some smaller ice cube trays I use only for herbs. I’ll chop up the herbs, put the herbs in the ice cube trays, fill with olive oil and once frozen, I’ll transfer the oil herb cubes to a freezer bag to use when I need them.

[JCBBQ]

Good idea!

[RonB]

If you have specific recipes that use the same amount of an herb, you can portion and freeze. I portion onto plastic wrap, fold so there are at least two layers of wrap, gently press down to remove air, and fold up the ends. Place all the little packages in a zipper bag and they will last for months. If you have a go too recipe that you make a lot, you can portion all the spices together, and when It's time to make "x", all you have to do is pull one out.

[JCBBQ]

Thanks!

[DavidNorcross]

It will do better with the cold than you might think. But you can freeze it, dry it in a cool dark location in your house or you can actually freeze dry in your oven. It will be back next year...