Highlights
1. Sage is a plant used as a spice in many recipes, particularly poultry recipes.
2. There are two forms of sage available: rubbed sage and ground sage.
3. Rubbed sage is lighter and fluffier than ground sage and is obtained by rubbing dried sage leaves against a hard object.
Introduction
Sage is a herb used as a spice in many recipes, particularly poultry dishes. There are two forms of sage available: rubbed sage and ground sage. This article explores the differences between the two.
What is Sage?
Sage is a Mediterranean herb with a bitter taste and intense flavor. While fresh sage leaves have various uses, it is primarily the dried leaves that are used in cooking. Dried sage is whole leaves that have been dried and sold in jars. The leaves can be removed after cooking to retain the flavor.
Rubbed Sage vs. Ground Sage
Rubbed sage is created by rubbing dried sage leaves between two hard objects. This process removes the dry stem, leaving behind crumbled leaves to be dropped into the recipe. Rubbed sage has a light and fluffy texture, resembling cotton.
On the other hand, ground sage is the finely powdered form of dried sage leaves. It is sprinkled as a spice during cooking. Ground sage is more dense than rubbed sage.
When a recipe calls for rubbed sage but you only have ground sage, you should use half the amount of ground sage to maintain the intended flavor. Rubbed sage allows the oil of the sage to be easily introduced into the recipe.
Overall, the key difference between rubbed sage and ground sage is their texture. Rubbed sage is lighter and fluffier, while ground sage is more dense.
