The silvery hairy, hardy sage leaves are ideal candidates for freezing preservation. So nobody has to do without the spicy-aromatic pleasure during the cold season. Browse through some clever tricks and tips here.

Harvest on schedule and prepare in tip-top fashion - this is how it works

If a sage bush is cultivated according to all the rules of the art, the aroma content in the leaves is at its peak shortly before flowering. If you harvest correctly now and skilfully prepare the herbs for storage, you can enjoy the taste of sun-kissed herbs in the middle of winter. How to do it right:

  • Gently spray soiled shrubs the day before harvest
  • Cut off the shoot tips in the late morning of the next day
  • Try not to cut into the wood

Pluck off the sage leaves immediately after harvesting. Discard wilted foliage and leaves with white spots. If possible, stop washing once the foliage is obviously clean.

How to freeze sage ready to cook

Do you know that? You grab frozen herbs from the freezer and add them to the sizzling meat in the pan. It hisses and splashes in all directions as water meets oil. It doesn't have to be. Freeze sage leaves according to the following recipe, prevent the mishap:

  • Chop fresh sage
  • Fill the compartments of an ice cube mold two-thirds full with the herbs
  • Top up with your favorite cooking oil and put it in the freezer

If the sage herb cubes are frozen, they are transferred to a freezer box. Do not forget to write the label including the date, because the frozen food should be used up within 3-4 weeks. To cook meat in the pan, simply defrost over low heat and add the steak.

Freeze whole leaves individually - this is how it works

What ends up in a muddy disappointment with most types of herbs, thanks to the consistent sage leaves succeeds without any fuss. Freezing them individually and removing them for processing can be done with this simple trick:

  • Spread cling film or wax paper on the table
  • Spread the freshly harvested sage leaves on top
  • Roll up the foil and freeze
  • Simply roll up to remove, remove individually and roll up again

The herbs come out of the freezer more supple and ready for use as food seasoning if they are brushed with olive oil before being rolled up.

tips and tricks

Organic farmers thirsty for knowledge have found out which fertilization has a particularly beneficial effect on the inimitable sage taste. They found that a combination of manure and green manure produced excellent results. In the year before sowing or planting, stable manure - preferably poultry manure - is worked into the bed. Green manure follows in February or March and is worked into the soil as mulch (€239.00) at the beginning of May.

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The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

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Category:

Herbs