How to Make Sage Salt: A Garden-to-Kitchen Flavor Boost
If you’ve got sage growing in your garden (or even a few sprigs leftover from the grocery store), you’re just a few simple steps away from creating something seriously delicious: sage salt.
This herb-infused salt is one of our favorite ways to preserve the flavor of fresh sage and add a punch of earthy, savory goodness to everything from roasted veggies to scrambled eggs. Plus, it’s so easy to make—it’s practically foolproof!
🌿 What You’ll Need:
Fresh sage leaves (a small handful goes a long way)
Sea salt or kosher salt (coarse or fine, your choice!)
A baking sheet or drying rack
A spice grinder, mortar and pestle, or food processor
An airtight jar or container for storage (we use spice jars or mason jars and store this on our spice rack)
Step 1: Pick Your Sage
Head out to the garden and snip a few healthy sprigs of sage. You’ll want leaves that are fresh, unblemished, and full of that classic soft, velvety texture. Morning is the best time to harvest herbs—the flavor is strongest before the sun gets too hot and it is less stress on the plant.
Give the leaves a quick rinse and gently pat them dry with a towel.
Tip: Don’t overthink the amount—just keep in mind you’ll be blending it with salt, so a small handful of sage goes a long way flavor-wise.
Step 2: Dry the Leaves
To keep your salt shelf-stable, you’ll need to remove all the moisture from the sage leaves.
Here are two easy ways to do it:
Air dry: Lay the leaves in a single layer on a clean dish towel or drying rack in a warm, well-ventilated spot. Let them sit for a few days until they’re crisp.
Oven dry (faster): Set your oven to the lowest temp (170°F or so), spread the leaves on a baking sheet, and pop them in for about 30 minutes, checking often. You want them dry and crumbly, not toasted.
Step 3: Grind It Up
Once your sage leaves are completely dry, crumble them up and grind to your desired texture. You can go for a fine powder using a spice grinder or keep it a bit more rustic with a mortar and pestle.
Then, mix your sage with salt. A good starting ratio is 1 tablespoon of dried sage to 1/4 cup of salt, but you can adjust to taste.
Fun idea: Try mixing in other herbs like rosemary or thyme for a custom blend! We love doing this for rubs.
Step 4: Store & Enjoy
Spoon your sage salt into an airtight jar or container and keep it in a cool, dry place. It should last for several months—if you don’t use it all up before then!
How to Use Sage Salt
Here are some ways to use sage salt:
On roasted potatoes or root veggies (this is SO good!)
Over scrambled or fried eggs
Rubbed onto chicken or pork before roasting
Stirred into soups or stews for depth
As a finishing touch on fresh bread with olive oil
Once you try it, you’ll start finding excuses to use it everywhere!
Making your own sage salt is a simple act of turning homegrown herbs into everyday flavor. It’s one of those little things that makes you feel wildly capable and connected to your garden—even in the dead of winter.
