Fresh Sage Leaves to Dry Conversion

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Did you know sage is a member of the mint family? It’s true—along with rosemary, basil, and lavender. That’s why dried sage can sometimes taste a little minty, especially when paired with winter squashes or pork. Also, a single sage plant can live for over a decade, meaning your drying habit could become a generational kitchen tradition.

And in Italy, dried sage is often tucked into roasted chicken or veal with prosciutto—a dish called saltimbocca, which literally means “jump in the mouth.” One bite, and you’ll understand the name.