Dried Sage

Dried Sage
Dried Sage
Dried Sage Dried Sage
100675 001
Net Weight:
0.8 oz
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Dried Sage, Salvia officinalis, is also called dried sage leaves, dry sage, or sage leaves.

Dried Sage has 1.5% to 3.0% essential oil.

What Is Dried Sage

Sage is the characteristic flavor of Lincolnshire pork sausages and Sage Derby cheese from England. In this country it is found in Breakfast Sausage Seasoning and turkey stuffing.

Most cooks prefer dried sage over fresh sage. Dried sage is usually found in one of three forms: Crushed Sages Leaves which are best when used as a rub for meats, a seasoning for roasted vegetables, as a topping for potatoes, or as an ingredient in Italian Seasoning; Rubbed Sage is preferred in sausage mixes, Greek and Italian dishes and in turkey stuffing;  Ground Sage is typically used in soups and stews.

History of Sage

Sage is indigenous to the northeastern Mediterranean region. The ancient Egyptians (between 2700 BC - 1100 BC) mostly used it as a remedy for infertility.

The Greeks (between 900 BC and 700 BC) grew Sage and used cumin, thyme, coriander and poppy seeds in their cooking and Sage was also used as a meat preservative. The Romans used Sage to aid in the digestion of fattier meats, especially pork and mutton.

Sage appears in the inventory of herbs grown in the gardens of Charles the Great in France around the year of 812. Guillaume Tirel, known as Taillevent, was one of the first truly "professional" master chefs as well as the chef to France's King Phillip VI (beginning in 1326), he listed Sage among the basic spices in his kitchen cupboard. It is believed Taillevent was the first to use Sage in a "Cold Sage Sauce", which during the 1300s and 1400s was well known in French, English and Lombard cuisine.

According to The Oxford Companion to Food, by the 1500s, the use of Sage was widespread in kitchens throughout Europe. During this period in England, Sage tea was a popular beverage before conventional tea became commonplace, and for those that desired something a little stronger, a brew called Sage ale was well known.

In the 1600s, the Chinese traded three to four pounds of tea with Dutch traders for one pound of European Sage leaves.

By the early 1700s, sage had crossed the Atlantic, and was a staple in many American gardens, including Thomas Jefferson’s. Sage was the most popular herb in America until WW II when it was replaced by Oregano that the GIs returning from the European theater had grown quite fond of.

Sage Leaf Cultivation

Native to the northeastern Mediterranean region, Sage is a small aromatic, evergreen shrub and is a member of the mint family, Lamiaceae. Sage thrives in a Mediterranean climate, with mild winters and long summers and prefers a light (sandy) and medium (loamy) soil and lots of sunshine. The optimum temperature for Sage is between 60°-70°F. Considered a dry crop it can be grown in areas without any additional irrigation or fertilization. It is not unusual to find Sage growing wild in meadows or in fields. Some farmers have reported that they can harvest a product of higher quality in some Sage varieties if they do not irrigate. However, drip irrigation and flooding is typical on commercial farms that plan on more than one harvesting session per growing season.

This woody-stemmed, semi-shrubby perennial typically reaches a height of 18" - 36" with are many glandular stems on the top. Leaves are up to 4" long, wrinkled, either oval or oblong oval in shape, with serrated edges and grayish-green in color. Leaves are present year-round. Features whorls of two-lipped, lavender-blue flowers (up to 1” long) in short, upright spikes that bloom from June to August.

Sage should be harvested lightly during its first year (no more than once towards the late summer period) in order to allow the plant to fully develop. Once established the first harvest is typically during April – May with the second harvest normally occurring in July – August which produces higher yields. After harvesting, the leaves are dried either in a shaded area or in a low heat dryer. This is done to minimize discoloration while maximizing the concentration of the volatile oil.

Sage can be grown for 6 to 10 years and under ideal growing conditions can be harvested 2 or even 3 times during each growing season (from the second year onwards).

Sage is commercially cultivated in Europe (Albania, Italy, Turkey and Greece) and the United States (California, Oregon and Washington).

Where Are Our Sage Leaves From


Is Dried Sage the Same as Ground Sage

Sage comes dried as leaves, ground, or rubbed. Dried sage usually refers to the leaves that are cut and sifted (think oregano leaves). Ground Sage is made by milling the leaf into a fine powder. Rubbed Sage has been vigorously rubbed between two hard objects followed by a gentle grinding and then a quick run through a coarse sieve which gives it the fluffy, scruffy, almost cotton-like appearance, which is unique among ground herbs.

Is Sage Good Dried

Some herbs are better when used fresh (i.e. basil, cilantro, and parsley) while others are more flavorful when dried (i.e. curry leaves, oregano, marjoram, rosemary, and thyme). We fall into the camp that Sage leaves are better dried than fresh. For herbs that are better dried than in their fresh state this has to do with their volatile oils. The drying process concentrates the volatile essential oils of Sage making them more flavorful and slightly bitter.

What Does Dried Sage Taste Like

Astringent, spicy, and bitter with a camphor like aroma.

What Is Dried Sage Used For

No question about it, this is a very powerfully flavored herb. Luckily sage breaks down slowly, so it does not lose as much flavor in the cooking process. Unlike many other herbs, you can add it to your recipe earlier and it will still carry a full, rich flavor.

In the UK, Sage is frequently used with pork, or as a stuffing for chicken or turkey. In Italy it is paired with butter in sauces for pasta or when pan frying potatoes.

We like to use this herb when cooking beef, chicken, fish, lamb, pork, sausages, turkey, and veal. It is used frequently with meats because its flavor profile compliments fatty foods very nicely while also helping to break down the fat in those foods. Popular around the holidays when preparing turkey and stuffing.

Dried Sage works well when added to balsamic vinegar, beans, biscuits, chowders, cream, cheese, cornbread, eggplant, lemons, pot roast, mushrooms, onions, soup and stew.

Sages pairs well with basil, bay leaves, black pepper, garlic, lavender, oregano, rosemary and thyme.

What Is a Substitute for Dried Sage

Dried Sage has an astringent, spicy, and bitter flavor so you want to keep in that mind when you choose a substitute for them. There are no herbs or spices that exactly replicate the flavor of Dried Sage — although some herbs embody a similar astringent, spicy, or bitter taste and come close.

Marjoram is our preferred Dried Sage substitute. While looking nothing alike, Marjoram is also native to the Mediterranean region and has a spicy, bitter, and slightly pungent flavor. Because it is a more delicate herb, when using Marjoram to replace Sage in a recipe, add it towards the end of the cooking process. Substitute on a 1:1 basis.

Our second choice for a Dried Sage substitute is another herb indigenous to the Mediterranean region, Rosemary which has a slightly minty, sage like, peppery, balsamic, and camphor like taste with a bitter, woody aftertaste. Use 1/4 teaspoon Rosemary to 1 teaspoon of Dried Sage.

1 teaspoon Dried Sage = 1 tablespoon chopped fresh sage and 1 teaspoon Dried Sage = 12 fresh sage leaves.


Also CalledDried sage leaves, dry sage, or sage leaves
Recommended UsesBeans, chicken or turkey stuffing, pasta sauces, pork, potatoes, sausages, soups, and stews
Flavor ProfileAstringent, spicy, and bitter with a camphor like aroma
Oil Content.5% - 3.0%
Botanical NameSalvia officinalis
CuisineAmercian, European, and Mediterranean
How To StoreAirtight container in a cool, dark place
Shelf Life1-2 years
Country of OriginAlbania
Dietary PreferencesGluten Free, Kosher, Non-GMO


Hungry for More Information

The Ultimate Guide to Chicken Spices, Herbs, and Seasonings
Flavor Characteristics of Spices
Sausage Spices and Seasonings
The Cretan Diet – The Original Mediterranean Diet


Nutrition Facts

Serving Size1 tsp

Amount Per Serving


% Daily Value*

Total Fat0g0%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g



Total Carbohydrate0.4g0%

Dietary Fiber0.3g1%

Total Sugars0.0g

Added Sugars0g0%

Sugar Alcohol0.0g


Vitamin D0mcg0%




*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.

5 out of 5
6 total ratings.

Pamela M. (Verified buyer) 04/16/2022
Great flavor. The flavor is the closest you can get to fresh. It also smells as close you can get to fresh.

Elisabeth M. (Verified buyer) 02/28/2022
Smells fresh and wonderful Smells fresh and wonderful

Janet L. (Verified buyer) 02/20/2021
Great Spices, Selection and Prices Wonderful spices and good careful packaging. That being said, their packaging is good but the parcel was put in a FedEx padded envelope and was not marked fragile. Their package inside was marked fragile but FedEx apparently didn't know it was fragile. One of the spices was broken but the others were well sealed so I didn't have to throw them out. It smelled fantastic in my kitchen when I opened the box. Very nice Mediterranean Oregano that I will reorder. They should put a Fragile sticker on the FedEx packaging.

Wild C. (Verified buyer) 11/15/2020
Excellent! Excellent!

Cynthia D. (Verified buyer) 03/21/2019
Superb Sage Excellent dried Sage, that can be used in all types of cooking

bernie m. (Verified buyer) 05/06/2018
i dont no how to i dont no how to type