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Also known as: dried rubbed sage, crumbled sage, rubbed dalmatian sage, rubbed garden sage
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Rubbed sage is made by rubbing dried leaves together, resulting in a light, fluffy, and woolly texture. Ground sage is a fine, dense powder that is much more concentrated in flavor.
When stored in an airtight container in a cool, dark place, it maintains its best quality for about 6 to 12 months.
Yes, but use less. Generally, use 1/2 teaspoon of ground sage for every 1 teaspoon of rubbed sage called for in a recipe.
Rub a small amount between your fingers and sniff. If the aroma is weak or smells like hay rather than piney and earthy, it should be replaced.
No, rubbed sage is dried. Dried herbs have a more concentrated flavor than fresh. Use 1 teaspoon of rubbed sage for every 1 tablespoon of fresh chopped sage.
It is a classic pairing for poultry, holiday stuffing, sausages, beans, and root vegetables like butternut squash.
No, pure rubbed sage is naturally free from gluten, nuts, soy, and dairy.
Freezing is not recommended for dried herbs like rubbed sage as it can introduce moisture; room temperature storage in an airtight container is best.
rubbed sage is a versatile ingredient found in cuisines around the world. With 399.5 calories per 100g and 10.6 grams of protein, it's a nutritious addition to many dishes.
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No, sage is an herb derived from the leaves of the Salvia officinalis plant.
Yes, as it is a leaf-based herb and not a root vegetable, it is generally acceptable in Jain and Sattvic diets.