Sage (Rubbed)

Sage is popular in European and Greek cooking and gets its “rubbed” name from the process where the plant leaves are rubbed to get the fluffy consistency. It has a musky, peppery, earthy flavor and is used in many dishes, such as: soups, pasta, and all sorts of meats and vegetables. When used in cooking, 1 Tablespoon of fresh sage = 1 teaspoon of dried sage. Origin of spice: Albania

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