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Rubbed Sage
1/2 cup glass jar (0.7 oz net wt)
SKU:100385 001
Price: $3.37
4 oz bag
SKU:100385 005
Price: $3.76
1 lb bulk bag
SKU:100385 007
Price: $7.37
5 lb bulk bag
SKU:100385 008
Price: $32.06
10 lb bulk bag
SKU:100385 009
Price: $58.96
Description
Sage, also called garden sage or common sage, is a leaf that comes from a perennial sub-shrub in the mint family that has woody stems, greyish leaves and purple flowers. It is also referred to as Salvia officinalis.Sage is wildly popular in Greek and European cuisines especially in Italy, England and Germany. In Britain, sage is considered an essential ingredient to have in your kitchen, along with parsley, rosemary and thyme.
Rubbed Sage vs. Ground Sage
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 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, many chefs prefer rubbed sage.
History and Cultivation
Sage herb originates from the northern Mediterranean region but today is cultivated primarily in Europe and the United States (in California, Oregon and Washington).
The name "sage" comes from the Latin word Salvere which means to save. Greeks and Romans used sage to cure snake bites and to invigorate the mind and body. In the Middle Ages, sage was used to make tea which was said to treat a variety of ailments including colds, fevers, live trouble and epilepsy. Today, sage is no longer used medicinally.
The Romans considered sage to be a sacred herb, and therefore a ceremony was held before the plant could be cultivated. One person who was deemed appropriate would bring an offering of bread and wine, while barefoot, to the sage plant. They would then be able to gather some as long as the tools they used were not made from iron because iron salts are incompatible with sage.
Our Sage is grown in Albania and is quite fragrant and aromatic and the taste is slightly bitter and pungent.
When and Where to Use
Sage is not considered a subtle herb so we recommend that you use it sparingly as it will easily overpower a dish. And because Sage doesn't break down quickly and lose flavor in the cooking process like many herbs, you can add it earlier in the cooking process instead of waiting until the very end.
We like to use sage when cooking sausages, poultry, pork, beef, lamb and fish. It is also used around the holidays when preparing turkey and stuffing.
Sage balances well with balsamic vinegar, cream, cheese, lemons, mushrooms and onions. It also complements red wine.
Sage pairs well with basil, bay leaves, black pepper, garlic, lavender, oregano, rosemary and thyme.
Flavor Profile
Sage possesses a robust savory and peppery flavor so it is best partnered with other strong flavors like garlic and onion.
Helpful Hints
Some of our favorite recipes using Rubbed Sage are Mushroom, Tomato & Basil Frittatas and Sweet & Spicy Herb Roasted Nuts.
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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