Sage, like many other herbs, originates from the mint family. It comes from an evergreen shrub native to Albania that is now widely grown in the United States. It has long grayish green leaves that take on a cottony velvet-like texture when rubbed.
When substituting crumbled sage for rubbed you should use twice as much. The crumbled leaves can be rolled to crack them and release flavor. Use crumbled sage with pork, chicken, seafood and vegetables. This is one of the main ingredients in chicken or veal Saltimbocca
This herb is musky, astringent, and warm with a fragrant aroma and pairs well with caraway, ginger, marjoram, and paprika.
Essential to poultry stuffing. Season seafood, vegetables, and savory breads like cornbread. When substituting crumbled sage for rubbed, use twice as much.
For 4-5 T of mix: Blend 1 T dried oregano and marjoram with 2 t mustard powder and ground coriander, 1 t dried sage, thyme, and lavender, 1/2 t kosher salt, and 1/4 t pepper