Sage

Description

Sage is by no means a subtle herb and will easily overpower a dish. Since it does not break down as quickly as other herbs, it can withstand the cooking process at any point.

Rubbed sage, like this, are the leaves of the 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.

If you need ground sage,  I prefer to grind the rubbed sage with a dedicated spice grinder (which is just a coffee grinder). This gives me more options and my sage lasts longer!

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. One of my favorite comfort foods is pasta with sage butter.

For handy sage conversions use: 1 tablespoon chopped sage = 1 teaspoon dried sage and 12 sage leaves = 1 teaspoon dried sage.

Comes in a half cup jar (.8oz)