Sage is by no means a subtle herb so we recommend that you use it sparingly as it will easily overpower a dish. Since it does not break down as quickly as some other herbs, it can withstand the cooking process at any point. Unlike many other herbs you do not have to worry about sage losing it’s flavor during the cooking process.
When using sage you have a few options. Sage leaves that are still attached to the stem can be used in recipes and removed before serving. If you wish to add sage to your dish and not remove it, you can use either rubbed sage or ground sage. Rubbed sage, like this one, is the leaves of the sage plant that have been vigorously rubbed between two hard objects. A gentle grinding and then a quick run through a coarse sieve gives rubbed sage its fluffy, scruffy, almost cotton-like appearance, which is unique among ground herbs. Using rubbed sage guarantees that the oil of the sage is easily introduced to your other ingredients. Ground sage, on the other hand, is simply the leaves of the sage plant that are put through a grinder. The result is a very concentrated fine powder that can be sprinkled into dishes. Ground sage must be used more quickly than rubbed sage because it loses its essentially oils quicker. For this reason, it is the preference of many chefs and is why we choose to carry rubbed sage.
Sage possesses a robust savory and peppery flavor so it is best partnered with other strong flavors like garlic and onion. It is earthy and warm.
For handy sage conversions use: 1 tablespoon chopped sage = 1 teaspoon dried sage and 12 sage leaves = 1 teaspoon dried sage.
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