Sage is a distinctive herb with a strong flavour. It aids in the digestion of fatty, oily foods so it is traditionally paired with them. Sage is used often with turkey, goose and duck, and works well in the stuffings for these meats. Dried sage is more potent than fresh, so use less than called for if substituting dried for fresh in a recipe.
We sell three types of sage: coarse leaf (shown in the picture), rubbed, and ground. Coarse leaf is good for dishes with a longer cooking time – rustic soups, stews and slow roasts. Rubbed sage is ground up fairly fine, but has a fluffy consistency. It is perfect for spice rubs and stuffing recipes. Ground is best for times when you want the flavour of sage without the texture: smooth soups and sauces, for example.