Remember that one kid in school who was always in his own little world? It was so hard to define him. He marched to his own drum. That’s pretty much sage. A true individual.
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 dried rubbed sage and ground sage leaves: 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 boiled 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.|
|Country of Origin||Albania|
|Dietary Preferences||Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|