Though popular in French and Croatian cooking, other cultures are still trying to figure it out. Sage has a sweet, but herbaceous and very savory flavor that’s reminiscent of celery, eucalyptus, parsley, and a bit of pine.
Oh, and we get this a lot. The difference between rubbed sage and ground sage: rubbed is simply crumbled apart and has a lighter, downy texture. Ground is a powder. Ground is great for many recipes, but if you need a pronounced sage flavor or want a unique texture then use rubbed sage.
|Recommended Applications||Sage is fantastic when added to broiled vegetables like mushrooms, eggplants, or applied to roasted potatoes. Other delicious applications include pheasant, turkey stuffing, veal, sausage, or poultry casseroles.|
|Basic Preparation||Ready to use as is, no preparation is necessary.|
|Cuisine||Albanian, European, French, Greek, Italian, Mediterranean|
|Taste & Aroma||Bitter or Astringent, Sweet|
|Shelf Life||2 Years|
|Handling / Storage||Store in a cool, dry place.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Albania|
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