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.

To create rubbed sage, the sage is lightly ground then passed quickly through a coarse sieve. Sage has a fragrant aroma and an astringent but warm flavor. It is a wonderful enhancer for seafood, vegetables, cornbreads, muffins, and savory breads.