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What to do with sage plant as winter creeps in on frosty toes?

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I've got a big patch of sage in the garden, and with the cold coming on, I'd like to preserve some of it. I know that it will keep under the snow for a while (I've trecked out to the patch in early winter to pick off some leaves for a butter-sage sauce). I'm thinking freezing the leaves directly, but I'd like to hear if anybody has tried other techniques or has interesting tricks.

I also have a big bushy tarragon, from which I make a yearly batch of tarragon vinegar. Sage vinegar might be overwhelming though. Maybe a small batch... Mmmmh.

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  1. Sage dries beautifully and you can crumble the dried leaves and add to stuffing and stews all winter. I just cut a big spray and hang it upside down in my kitchen. Once dry I pick off the leaves and store them in a tin.

    1. One thing we did last fall with some of our herbs before the first real frost was to make compound butters with them and freeze them. That worked wonderfully with the tarragon. It was great for sauteeing chicken or fish and the tarragon stayed really fresh. I would think that might work well with the sage, especially since sage and butter are such a natural combo.

      3 Replies
      1. re: karykat

        Sage butter in the freezer is great. THx for reminding me to do it.
        I leave one sage plant outside to brave the weather, and take one in to get spindly in the window under a growlight. It's a competition....
        : )

        1. re: pitu

          Sage butter in the freezer is great. THx for reminding me to do it.
          I leave one sage plant outside to brave the weather, and take one in to get spindly in the window under a growlight. It's a competition....

          Between the spindly window and the winter which one usually wins?

        2. re: karykat

          Ah, compound butter! I've never tried that idea - brilliant! I'm buying butter tomorrow and giving that a try (along with drying and freezing some too).