Botanical Name - salvia officinales
Other Names - Dalmatian sage, garden sage, common sage
Origin - Albania
Flavor Profile - Sage imparts a savory and mild peppery flavor to foods, such as chicken, fish, rice and cheese. Blends well with many other herbs including garlic, rosemary and thyme.
Culinary Usages - Use to make tea, alone or in combination with other herbs. Sage is also used to flavor fish, poultry, vegetables, rice, potatoes and cheese.
Cosmetic Usages - Mix with a small amount of warm water to make a moist poultice for minor skin irritations.
Aromatic Usages - Add rubbed sage to herbal incense blends.
Rubbed sage is just what it sounds like—dried sage leaves rubbed between the fingers to produce a fine texture. The cottony feel and appearance of rubbed sage is what distinguishes it from other ground herbs, as well as its savory aroma and flavor.
Rubbed sage is lighter and less concentrated so a teaspoon of rubbed sage will be less intense than a teaspoon of ground sage.
Rubbed sage is frequently specified in Mediterranean recipes, and pairs especially well with lamb, fish and poultry.
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