The Romans considered sage to be a sacred herb, where a ceremony was held before the plant could be cultivated. Rubbed sage has a velvet-like texture, with slightly crumbled leaves, for flavor that will last longer than powder. Store in a cool, dry place for no more than 6 months. We love using this in a typical poultry stuffing or pork sausage but sage also pairs well with balsamic vinegar, cheese, lemons, mushrooms, garlic and onions.
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