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|
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
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