Rubbed Sage
A comfort-food classic! Rubbed sage brings bold, earthy flavor with a hint of mint. Dried sage leaves are rubbed into a light, fluffy texture that blends easily into recipes.
Uses
Add to stuffing, poultry, pork, sausage, gravies, and bean dishes. It’s also wonderful with roasted squash, potatoes, and buttery pasta. Start with a little—sage has plenty of personality!
From the Colonel
Sage is an ancient herb from the Mediterranean region. Its pungent, slightly minty flavor takes the edge off rich foods. It’s one of the herbs that keeps much of its flavor when dried.
Two Quick Recipes
Sage Brown Butter Pasta
Cook 8 ounces pasta, reserving a little cooking water before draining. Melt 3 tablespoons butter in a skillet over medium heat until golden brown and nutty-smelling. Remove from heat and stir in ½ teaspoon rubbed sage. Toss with the pasta, adding a splash of cooking water as needed. Season with salt and pepper, and finish with Parmesan.
Sage Roasted Butternut Squash
Toss 1 pound cubed butternut squash with 2 tablespoons olive oil, 1 teaspoon rubbed sage, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Roast at 425°F for 25–30 minutes, turning halfway through, until tender and browned.