The difference between ground and rubbed sage
Ground sage is an extremely fine powder. It is made by grinding the entire leaf to a very fine consistency. Ground sage has the same feel and granule size of any typical powdered herb. Rubbed sage has a light and fluffy texture. It is made by rubbing the sage leaf to create a fuzzy-like consistency.
Ground sage is more concentrated than rubbed so if you are looking to substitute one for the other here are some general guidelines:
- 1 teaspoon of rubbed sage = approximately 1/2 teaspoon of ground sage.
- 1 tablespoon of fresh sage = approximately 1 teaspoon of rubbed sage
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. It’s a great fit for sausages, poultry, pork, beef, lamb, and fish dishes.
Ground sage is best in chicken and soup recipes.
MySpicer carries Rubbed Sage in sizes ranging from 1 oz to 25 pound bulk.