How to Make Rubbed Sage Out of Sage Leaves

Sage goes well with poultry, pork and ribs.

Sage is the flavor you think of when you think of turkey stuffing or poultry seasoning. Fresh sage leaves slipped beneath the skin of a chicken give it that aromatic flavor. However, sage can be overpowering. Combine the sage with other herbs and seasonings by using rubbed sage rather than fresh sage. You won't need any special tools or skills. Keep the rubbed sage in an airtight container to preserve its flavor and scent. Does this Spark an idea?

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Fresh sage leaves
Bowl
Paper towels
Paper plate
Small bowl

Instructions

- 1
  
  Wash the sage leaves. Fill a bowl with water. Dunk the sage leaves in and swish them around. Lift them up out of the water so the grit sinks to the bottom of the bowl. Dump out the water and fill with fresh water. Rinse the sage leaves again.
- 2
  
  Pat the sage leaves dry with a paper towel. Remove all the moisture. Put the leaves on a paper towel on top of a paper plate and cover with another paper towel.
- 3
  
  Place in the microwave for 30 seconds on high. Continue with 30 seconds bursts, checking after each time period until the herbs feel almost dry, then reduce the time to 10 seconds. You want the herbs to dry, not cook.
- 4
  
  Remove the herbs from the microwave. Put them in a small bowl. Use your fingers to rub the leaves against your fingertips and each other so they break apart and crumble.

Tips & Warnings

Dry the leaves in a dehydrator if you prefer or purchase already dried sage leaves.
Any moisture left on the sage leaves will cook the leaves in the microwave rather than dry them.