About Rubbed Sage
Sage is one of the world’s most popular herbs. It has a flavor that is warm, earthy, savory and slightly peppery. Rubbed sage is quite different from ground sage and is preferred by many chefs for its rich flavor. It’s produced by vigorously rubbing the sage leaves, gently grinding them, and then running them through a sieve to create a delicate, fluffy powder.
The sage herb can be a bit overpowering and should be used sparingly. It’s a common ingredient in European cooking, from Greek and Italian to English and German cuisines. Use rubbed sage to enhance your favorite soups, stews, casseroles, meats, and vegetable dishes. The savory flavor is also a wonderful addition to pasta sauces, mashed potatoes, sausage seasoning, and holiday stuffing recipes. If you want to experience a true sage-lover’s classic, try making gnocchi with brown butter sage sauce.
Fresh sage vs dried sage: a good rule to follow — use a third of the amount of dried sage in relation to the amount of fresh chopped sage the recipe calls for. Dried herbs have a concentrated flavor, so less is needed to achieve your result.
About the sage plant
Sage, also called garden sage or common sage, originated in the Mediterranean but is now commercially cultivated in both Europe and the United States. It can grow to be up to 2ft tall with flowers that come in a variety of colors, depending on the cultivar. Sage leaves are grey-green, oblong, and soft like velvet on the upper side (sometimes described as furry).