What is the difference between dried sage and rubbed sage

Ground sage is more concentrated than rubbed so if you are looking to substitute one for the other here are some general guidelines:. When to use ground or rubbed — general guidelines Ground sage is best in recipes where you are looking for some added piney and woody flavor.

For a more pronounced sage flavor and a light and fluffy texture rubbed, is your best choice. Rubbed sage is perfect for holiday turkey stuffing as well as Italian and Greek dishes.

MySpicer carries Rubbed Sage in sizes ranging from 1 oz to 25 pound bulk. There are two different forms of sage that are available namely rubbed sage and ground sage confusing many new cooks. They do not know whether to substitute one for another when a recipe calls for rubbed sage and vice versa. This article takes a closer look at the two forms of sage to come up with differences between rubbed sage and ground sage.

Sage is a herb that is Mediterranean in origin. It has a bitter taste and a flavor that is very intense. While there are many uses of fresh sage leaves too, it is mainly the dried sage that is used inside a kitchen. Sage is a main component found in many poultry and Italian seasoning blends.

Fresh sage leaves are thicker than basil leaves with a soft, downy feeling. They're tender and easily torn but are usually chopped or minced before adding to a dish.

Dried sage is typically sold rubbed or ground powdered. Rubbed sage is lighter and less concentrated; 2 teaspoons of rubbed sage is roughly equivalent to 1 teaspoon of ground sage. It is best to add fresh sage towards the end of the cooking process and dried sage towards the beginning so it has time to mellow and blend with other flavors in the dish. Sage share. Common Name and alternate names Botanical Name and alternate Spice consumption statistics Download U. Learn More Overview Paper. Sage Dalmatian sage Common sage Culinary sage.

Salvia officinalis. Spain Southern France. Before you can make rubbed sage, the leaves must be dried until they are nice and crispy. This can take anywhere from a few hours to several weeks depending on the drying method you use. Other factors that affect drying time are the amount of moisture in the leaves and the humidity in your home.

If you're in a hurry for rubbed sage, choose a fast drying method, such as drying them in the oven or using a food dehydrator. But if you can wait, hanging the sage to dry is one of the best ways to retain the herb's full flavor. After your sage is completely dry, it's time to rub the leaves into a fine powder. You can use your hands alone, but it's much easier use a colander or fine mesh strainer.

The colander will catch any stem pieces so you won't have to pick them out by hand. The goal of rubbing sage is to transform the dried leaves into a fine powder. It is extremely easy and a very fragrant task that will make your kitchen smell great.

When you've processed all the sage leaves, the powder should be stored right away. Pack it into a glass or metal jar with a tight sealing lid—this is the perfect way to recycle old spice containers and clean condiment jars.

The rubbed sage will store for up to a year, which is perfect timing for your next sage harvest. As with any herb, discard any old sage after a year, as it will lose its flavor after that time.