Sage is a shrub perennial herb that is ideal for growing in the garden or kitchen. Prune plants in the spring to make sure they grow healthy. Gather the leaves when you need them, or pluck them all together, dry them and save them for the future.
Steps
Part 1 of 2: Prune Salvia Plants
Step 1. Prune the sage in the spring
It is not recommended to do this during the fall or winter. Pruning creates space for new branches that are vulnerable to cold, which could be damaged or die. For this, prune the plant in the spring, when new leaves begin to appear.
Still living woody stems can be mistaken for dead parts of the plant if they are pruned too early, so it's best to wait for new branches to appear before starting
Step 2. Cut the stems at least 10-15cm above the ground
Use sharp scissors or garden shears to prune the branches of your sage plant, just above the new growing parts. Plants that grow too tall often fall and suffer damage to the lower leaves. Make sure there are new twigs and stems left and prune them less if necessary.
Prune half of the plant to ensure renewal
Step 3. Remove dry leaves all year round
You can take care of your sage plants by plucking dead leaves when you see them. Gently pick and pull yellow, very small or dry leaves. If necessary, cut the stems with scissors or shears.
Step 4. Prune the sage plant lightly during the first year to ensure it grows fully
Young and growing seedlings can become more vulnerable if they are pruned too much. In the first year, focus mainly on removing damaged or dry leaves. Cut the branches conservatively in spring to make sure the plant stays strong during the colder months.
Part 2 of 2: Collect the Sage Leaves
Step 1. Gently pull the leaves off the stem
In general, it is recommended to start the harvest in the morning. To do this, pinch the lower part of each leaf between your thumb and forefinger. Pull gently until it comes off. It should break without damaging the stem.
- You can harvest sage leaves as you need them, all year round.
- Separate dry, dead, or yellowed leaves from healthy ones you want to keep.
Step 2. Use scissors or garden shears if the leaves don't come off easily
Sage is a woody herb and in some cases the stems are hard. If you can't get the leaves off easily, remove them with small sharp scissors or a pair of garden shears. Cut the stem just below the leaf, with an even, clean cut.
Be sure to use sharp scissors, so as not to damage or crush the stems of the plant
Step 3. Cut whole stems if you want to harvest larger amounts of sage
To pluck a lot of leaves, it is more efficient to remove whole branches with the leaves still attached. Cut them about 3-5 cm below the tip. Grab them between your thumb and forefinger, then prune them using sharp scissors.
- Remove any dead or damaged leaves you see when harvesting sage so that the herbs you use in the kitchen are as healthy as possible.
- You can keep the sprigs of sage and tear off the individual leaves when you need them.
- You can also replant sage stems to generate new plants.
Step 4. Rinse and dry the sage leaves well before using them
Put them in a colander under running water. Wash them well with cold water, then place them between two sheets of absorbent paper to dry them.
Step 5. Use fresh sage leaves within a week of harvest
It is best to use sage immediately after picking it. This herb adds a lot of flavor to meats, stews and fillings, as well as being used for herbal teas. Discard the leaves after a week if you haven't used them.
Note that sage is a powerful herb, so a small amount is enough to add a lot of flavor to your dishes
Step 6. Dry the sage leaves for two weeks and store them in airtight containers
To dry the sage, hang the twigs or place the leaves on absorbent paper in a cool place with little humidity. Let them sit for 2-3 weeks. Once dry, place them in an airtight container and store them in a dark place.
- Once the sage leaves are dry, you can easily crumble them with your hands for better preservation.
- Dried sage tastes stronger than fresh sage, so use small amounts to avoid over-flavoring your dishes.
Advice
- Disinfect the tools you use for cutting with alcohol before and after each use.
- Rinse the sage well with hot water before eating it or using it for cooking. This is especially important if you used insecticides or fungicides while the sage was growing.
- Do not plant sage next to the cucumber, as it will slow down its growth.
- Replace the sage plant every 4-5 years to ensure the highest quality for your herbs.
