I dried some sage in my dehydrator. I was experimenting with the dried sage leaves. I chopped a few leaves up and tried adding it to a gravy because I thought the color would be nice added to the gravy. Even though the leaves were chopped I found them to be too chewy.
I noticed in the grocery store when you buy sage it always says RUBBED. So how do you rub sage? Has anyone tried whirling it in a coffee grinder or food processor?
Advice on Sage Needed
'sage rubbing' http://www.google.com/search?hl=en&q=%27sage+rubbing%27&btnG=Google+Search
~* Robin
Thanks Robin for you sage advice. LOL
I went to the site and all you do is rub it between your hands three times. It smells good and turns into fluff.
I do that with most of my dehydrated herbs and veggies. Dehydrated celery leaves are wonderful when rubbed over a pot of chicken soup. You get that celery flavor, but the kids can't pick it out! LOL!
I'll have to remember that with celery leaves. I'm just now getting into herbs and playing with this dehydrator. If you have any experiences you'd like to share, I'd love to hear about them.
I always have lots of leeks at the end of our season here, so I've sliced them up and dehydrated them. The make wonderful leek soup or add a great flavor to other soups and stews. I've done the same with cabbage and kale. We have an Excalibur dehydrator, so it holds a lot of racks at a time.
My dehydrator is not that big. I think I have four trays. I've done apple slices and sage. I keep wondering if I should try making jerky. If you have a recipe for beef jerky, maybe you could d-mail me.
This sage bush I have was given to me by a friend who was moving and she said she thought it was about 6 years old when I transplanted it to my house. I think I've had it about 2 or 3 years now. Do you have any idea how long sage plants can live? Mine doesn't seem to get taller just bigger around.
What a great photo! It certainly looks like a healthy plant. Unfortunately, I don't know how long sage is expected to live. It is generally treated as an annual in my zone 3 climate. I start the seed indoors early in the spring, then set it out. I keep mine in a pot and harvest it in the fall.
My husband has made some pretty good jerky, but I can't recall if he did it in the smoker or the dehydrator. I'll have to ask him and get back to you on that. I do know that he used boneless rump roast.
what a nice garden picture- and healthy plant- I bet your sage will just go on and on- I have some that are 15 years old, though here we get quite a bit of winter die-back- You can rejuvenate it by cutting it way back, but since the flowers are so nice, you might want to wait till after it blooms.
Yupe, I think I'll try cutting it back maybe some before flowering and some after. I read somewhere the oils in herb plants are more concentrated right before the blooming.
That's good to know someone has one that is 15 years old thanks
sjms.