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Preserving sage leaves.

Turlock, CA(Zone 9a)

A friend gave me two baggies full of beautiful sage leaves. What would be the best way to preserve them? i would love to be able to freeze them but would hate it if they turned in to black goo when thawed! Thanks for any tips.

San Francisco Bay Ar, CA(Zone 9b)

I usually dry my extras by hanging upside down to dry or place in a sieve (if loose leaves) in a dark cabinet to dry, then put in an airtight container. Some I pack into a jar with olive oil and set in the fridge. I haven't tried freezing them, although I'd probably put them in oil before freezing.


This site recommends freezing them in ice cube trays with water.

You may want to experiment with a few techniques to see which you like best.

Turlock, CA(Zone 9a)

Thank you for the advice and tips!

San Francisco Bay Ar, CA(Zone 9b)

If you have any pumpkins or other orange fleshed winter squash around, I suggest browning some of those fresh sage leaves in butter and pouring both over the cooked squash.

Frederick, MD(Zone 6b)

Cook until the butter turns brown or until the sage leaves do?

Sage & butternut squash sound lovely together!

San Francisco Bay Ar, CA(Zone 9b)

Both actually. You'll have to keep an eye on the butter because it goes from a delicious browned butter to a nasty burnt butter very quickly. It is easier to use clarified butter (ghee) the fist time you try it.

Here are some recipes/variations on a theme. If you google on browned sage butter, you'll find many more.

We order a dish like this Butternut Squash Ravioli with Sage Brown Butter at a local restaurant. Directions for the browned sage butter at the bottom. Here the dish is garnished with crumbled amaretti rather than chocolate.


Brown Butter-Sage Sauce with potato gnocci


Frederick, MD(Zone 6b)

Thanks -- and thanks for the links! I figured that by the time the sage was brown the butter would be also, but I wasn't sure.... using clarified butter is a good tip, too!

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