Production & Sourcing

Harvesting sage involves the careful collection of both its leaves and roots. For the leaves, the ideal time is just before the plant blooms, ensuring the highest concentration of flavor. Similarly, sage roots are harvested when the plant reaches maturity, typically after two to three years of growth. After harvesting, both the leaves and roots undergo meticulous cleaning to remove any impurities. They are then dried using methods like air drying or oven drying, with regular turning to ensure even drying and prevent mold growth. Once fully dried, the leaves and roots become brittle and crumble easily. At this stage, they are gently crushed or crumbled into smaller pieces for storage. This process preserves the flavor and medicinal properties of sage, making it ready for use in culinary dishes and herbal remedies.

Application

• Snack Foods
• Soups and Stocks

Functionality

• Antioxidant Properties
• Vitamin and Mineral Source

Benefits

• Flavor
• Nutritional Value

Use In Manufacturing

• Beverages and Smoothie Mixes
• Dressings and Sauces
• Salad Dressings and Marinades

Harvest Time

• January- March