With Thanksgiving just around the corner, it's important to get the scoop on sage as it is the aromatic herb that flavors the turkey and stuffing. Sage comes dried as leaves, rubbed or ground. Ground sage is made by grinding the entire leaf into a fine powder like any powdered herb. Rubbed sage is made by rubbing dried whole sage leaves to create a light and fluffy mix. Rubbed sage is lighter and less concentrated so a teaspoon of rubbed sage will be less intense than a teaspoon of ground sage. If your sage is not aromatic, it's probably old and needs to be tossed and replaced. Apple Sage Roasted Chicken uses fresh sage. Cornmeal Sage Scones uses crumbled or rubbed sage. Betty's Classic Stuffing uses ground sage. Hope this grounds you in aromatic sage.
Answered on 10/2/2013 12:00:00 AM by ksorensen