Cayenne & Sage Harvest

Freshly Picked Cayenne Peppers

Freshly picked cayenne peppers


It’s hot here! The part of summer when the garden starts to dry out and look mangy no matter how much water you give it. The time when the peppers and herbs thrive and take off!

Red and Green Dragon Cayenne Peppers Growing

Cayenne peppers are easy to grow. They like our summer Georgia heat and mine have done well even in drought conditions. Last summer I grew them in the back part of my porch flowerpots and had peppers until Halloween. This year I put them in my vegetable garden and they are really producing.

Hot peppers like Cayenne have many uses. You can make homemade hot sauce, or let them dry on the counter and store them for later.

Dried Dragon Cayenne Peppers

My stash of dried dragon cayenne peppers. I keep them in a jar in the pantry for grinding into pepper flakes or adding spice to my dishes!

When ready to use the dried peppers you can chop them for pepper flakes or grind them in a spice grinder for dried cayenne.

dried cayenne ground

Grinding Dried Peppers

Peppers in the spice grinder

Dragon Cayenne Flakes

Dragon Cayenne before and after

They can also be seeded and reconstituted in liquid for hot sauce.

Here is the recipe I use for hot sauce, scale it up or down depending on your needs:

Homemade Hot Sauce

I store hot sauce in a small jar in the refrigerator and freeze the rest in an ice cube tray. When it’s frozen, pop the “hot ice cubes” out and wrap them individually to keep frozen. They’ll be available whenever you need them for salsa, chili or any other dish you want to heat up!

See more pepper recipes here:

Dragon Cayenne Ketchup

Simple Salsa

Cowhorn Pepper Harvest ~ Quick Pickled Peppers

World Health Day ~ Jerk Chicken Soup

Fresh Sage

Sage leaves ready for drying


I planted one little sage plant in April and it has also really grown. It was time to clip a bunch and figure out what to do with it.

I opted for drying, crushing and storing the sage for fall and winter.

Dry herbs quickly by laying them on a baking rack placed on top of a cookie sheet in the oven on low temperature (200 or 225 degrees Fahrenheit) for 30 to 45 minutes. Remove, let cool and crush them.  Crush them in the food processor, or as needed in a spice/coffee grinder.

Store in the freezer, wrapped in parchment paper then placed in a plastic bag. Label the bag with the herb type and date so you won’t forget what it is!