A recipe may specify one or the other—if not, remember that rubbed sage will have a lighter and more mellow flavor. If a recipe calls for fresh rosemary as a garnish, use very thinly sliced sage leaves to taste. The fun thing about herbs is that they’re never really an exact science. Honestly, it’s hard to find a herb that matches the earthy, peppery flavor of sage. Dried herbs are generally more concentrated in their flavor: As the plant material dries, the outer cell walls of the plant hold in the volatile oils. As with fresh marjoram, the dried herb doesn’t want to cook as long as sage, so it should be added a bit later in the cooking process. Why you may prefer to cook with fresh herbs, dried herbs are still a good substitute in a pinch. This herb is called for in recipes in both its fresh and dried form. What’s a good substitute for sage? As mentioned earlier, these conversion ratios are just rules of thumb. “Italian” spice blend is almost always going to contain sage. Dried – Substitute Dried Rosemary For Fresh: Dried rosemary can be an excellent alternative for fresh rosemary in case the latter is not available in your kitchen. The longer dried herbs sit on your shelf, the less potent they become. The general rule of thumb is that one part of a dried herb has about the same strength as three times that amount of the fresh. Meanwhile, fresh herbs tasted “clean” and “bright.” Still, there were a few instances in which some dried herbs, though not preferred, were a passable substitute. You can often find fresh sage in the grocery with the other fresh herbs in the produce section, but don’t be surprised if the only fresh herbs available are basil, cilantro, parsley, and chives. Don’t despair! For seasoning pork, pork sausage, duck, or stuffing, dried is fine. Start with small amounts if you’re uncertain and add more bit by bit as you taste. At most, you’ll be able to find something with a similar flavor. I might have forgotten to pick some up at the grocery store, maybe the fresh herbs are too expensive and I need just a tiny amount, or maybe I’m cooking on the fly. This is where you need to get creative. Ground, dried sage — which you can find in the spice section of your local grocery store — is an excellent substitute for fresh sage in many dishes salads, casseroles and meat dishes. Hi, I’m Laura and I love fashion, cooking, my kids, but lets not forget the flavors in life. I’m a food enthusiast living in the United States, a wife and a mom to my two beautiful kids. Some of the best substitutes include rosemary, savory, thyme and … In cooked dishes, substitute 1/2 the amount fresh or dried sage for the rosemary, and then adjust to taste. Sage usually comes in fresh, ground and rubbed, the latter being light and fluffy. If your recipe calls for whole leaves instead of teaspoons of chopped sage, you can use the ratio 7 fresh sage leaves equal about 1 teaspoon of ground, dried sage. Use it in equal amounts—for every teaspoon of dried sage, use a teaspoon of marjoram. Sage (dried or fresh) is a great overall substitute due to its similar pine-like flavor that rosemary also has. Rubbed sage can also replace fresh sage leaves. (That said, dried oregano is faster to lose flavor than other herbs if it’s been in your spice rack for a long time. Substitute For Fresh Sage Leaves Use the same amount of your substitute herb as the amount of rosemary your recipe requires. If a recipe calls for two tablespoons of fresh sage, for example, then you could substitute one third that amount or two teaspoons of dried sage. Substitute dried or powdered sage for fresh sage. With a taste somewhere between sage and oregano, marjoram is the best, most sage-tasting alternative…if your recipe allows the spice to be added right before the end of the cooking process. It can be recognized by … You may actually have dried sage in your kitchen without even knowing it! As with fresh marjoram, the dried herb As a sage substitute, it’s a stronger flavor; use around a 4:3 ratio of sage to oregano. Dried sage is mostly used as a companion to a few other herbs. When cooking with herbs, you can use either dried or fresh once you know the correct fresh to dried herb conversions. If you have a spice mix containing sage, just use it at a 1:1 ratio. As usual, if swapping fresh for fresh or dried for dried, you can use a 1;1 ratio, but if using fresh savory for dried thyme, use twice the amount of savory, and if using dried savory for fresh thyme, use half the amount of savory. Fresh, dried, or rubbed, the taste is superb. This is a cousin to sage, and they share some of the same flavors, but rosemary is more floral and more bitter. A native to the Mediterranean, sage is used in stuffings and pairs well with poultry. For a sage butter sauce for pasta or gnocchi, for example, or for saltimbocca, I wouldn’t substitute dried sage; I’d just wait until I had access to fresh to make the dish. 3. Dried sage, on the other hand, is usually used in combination with other dried herbs. It should be noted that marjoram’s flavor does not hold up to long cooking as well as sage’s flavor does. It’s partnered with basil and oregano in many simmered Italian sauces, and is a common feature in dry rubs, especially for poultry. You can contact me here. Fresh and dried sage are great substitutes for each other as long as you are mindful of the differences in flavor strength. If you’re making a recipe where sage is the star, it’s best to wait until you can source the real, fresh stuff. Remember that dried sage has a more concentrated flavor, so you should use a third of the fresh sage … The best substitutes for fresh sage is dried sage, for it provides all the benefits of fresh sage, only in a lesser scale that fresh sage does. An important thing to keep in mind is that the addition of fresh herbs to food will be at a different stage than when you add dry herbs. Dried Sage. (So don’t try to use a substitute for sage in a classic sage and apple Thanksgiving stuffing, for example). The only herb to appear on both lists, dried marjoram is the best replacement for dried sage. Required fields are marked *. Dried Marjoram The only herb to appear on both lists, dried marjoram is the best replacement for dried sage. 4. Absolutely! In case you don’t have garden sage in any form, there are a few other spice blends or herbs you can use instead. Ground, dried sage — which you can find in the spice section of your local grocery store — is an excellent substitute for fresh sage in many dishes salads, casseroles and meat dishes. Fresh sage is usually easiest to find in groceries during the holidays, as it’s a very common ingredient in traditional stuffing and poultry dishes; it also pairs well with fish and sausage (it should always be cooked in some form—fresh raw sage is not a pleasant taste). Like sage, it’s frequently used with fish and poultry. Dried basil has a subtler, earthier taste, so it can substitute for sage in a pinch. Most recipes will work if you simply adjust the amounts of those herbs when it’s missing, or use one of the following replacements. As much as I love to use fresh herbs in my cooking, it isn’t always going to happen. Use about half as much rosemary as you would sage, and if a recipe calls for a few springs of sage to be simmered, taste for flavor a few times—you may want to remove the rosemary earlier than you would the sage. Sage is a nice garden herb but if you don't grow it you can purchase fresh sage in the produce section of well-stocked grocery stores. Fresh sage is a potent, stand-alone flavor. If it’s more of a supporting actor, though, there are a few alternatives. While substituting, for 1 tablespoon of fresh sage, use ½ teaspoon ground sage or 1 teaspoon of dried sage. Save my name, email, and website in this browser for the next time I comment. Sage extract remains popular today as an essential oil for aromatherapy and holistic medicine. Substituting Dried Herbs for Fresh A general rule of thumb to convert fresh herbs to dry: Use one-third the amount of dried herb for the fresh herb called for in the recipe. * Percent Daily Values are based on a 2,000 calorie diet. Check the label, and you may be in luck. If you are in a situation where you have neither fresh nor dried sage, don't panic — there are plenty of culinary herbs that can be used as a substitute for fresh and dried sage in many recipes including meat dishes, salads and casseroles. All forms of common sage have different strengths, with rubbed sage being the least potent. It’s a small, shrubby plant, with soft, green/grey leaves, and surprisingly pretty flowers. Substitute For Sage in Recipes: Ultimate Replacements. Some of the best substitutes include rosemary, savory, thyme and marjoram. This is easier. 1 Dried basil and fresh basil have very different flavors. However, the va… In addition to oregano, dried rosemary, sage, and thyme fared Other times of the year, it may be hard to source. or. Savory. The above tips helpful if you are in a situation where you don't have any fresh sage leaves at home but you have dried sage in a powdered or ground form. Rubbed sage is a light, fluffy powder produced from the dried leaves of the sage plant. A tablespoon of fresh sage provides the same flavor that a teaspoon of dried sage does. Use fresh sage to achieve the best flavor akin to oregano Dried form of sage is not a good alternative to oregano While replacing oregano with sage, use it in the same quantity as required by your recipe. If you have dried sage but a recipe calls for fresh, replace 1 tablespoon of the fresh stuff with 1 teaspoon of dried. Best Electric Soup Makers (aka Blenders That Cook), Indoor Herb Gardens with Artificial Grow Lights, Oven Roasting Times for 60 Common Vegetables, How to Convert Fresh Basil to Dried Basil, Substituting Garlic Powder for Fresh Garlic, Substituting Parsley Flakes for Fresh Parsley, Substituting Dried Dill for Fresh Dillweed, Ratio for Converting Fresh Oregano to Dried, Substituting Dried Powder for Fresh Turmeric. Fresh VS Dried Herbs Dried herbs are about 3 times more potent than fresh herbs. Fresh basil or thyme are great substitutes for garnishing . It can be recognized by its pungent smell. The good news is that if a recipe calls for sage and there’s none in your spice rack, fridge or garden, it’s pretty easy to find a substitute for sage that will work. For more information, you can find more about me. The most flavorful and fragrant are fresh sage. In addition to culinary uses, people once thought it had medicinal, or even holy, properties. These herbs of course won't give your dish the original sage flavor, but they will lend their own exciting flavors to your dish. Scientifically known as Salvia officinalis, sage is a member of the Salvia family, related to rosemary and chia. So, dried or fresh – the choice is yours. But how much less? Dried herbs can still be potent when they are properly stored, but you still need to know the correct amount to use when substituting them for fresh herbs. Factors like differences in the size of sage leaves and the remaining shelf life of your packet of powdered sage can have a significant effect on the above formulas. For every tablespoon of fresh sage called for in your recipe, use a teaspoon of dried marjoram. The following is a list of sage substitutes that you can use in cooking. Dried basil has a subtler, earthier taste, so it can substitute for sage in a pinch. Dried herbs are still good for quite some time but their flavor and 9 herbs that can be used as a substitute for rosemary dried sage substitute, If you’re substituting goat cheese, you simply won’t be able to find something with the same flavor and texture. If your recipe calls for fresh or rubbed sage, you can substitute dried sage. It’s easy to find in its dried form, but it’s also easy to overlook when you’re shopping. There are actually two forms you can find dried sage in: “ground” or “rubbed.” Ground sage is exactly what it sounds like. Rubbed sage has a light, velvety texture, whereas ground sage is more of a free-flowing powder. It’s also a denser flavor. Can you substitute dried sage for fresh sage leaves in recipes that call for the fresh herb? How Much Sage Needed as Marjoram Substitute? Some recipes that call for fresh herbs also specify the equivalent dry amounts, in which case substituting dried herbs for fresh becomes a piece of cake. Just keep in mind that ground herbs are always stronger than their fresh counterparts— which means you’ll always need less of the dried form than the fresh herb. However, as the flavor is more concentrated in the dried herb, you will need less of it. Dried herbs will never provide the fresh burst of brightness that fresh herbs bring to cooking, but they can lend their signature flavors to all kinds of dishes. If your oregano is going a bit stale and bland, you may want to play around with that ratio). Alternately you can use rubbed (crumbled) sage or ground sage both of which are easy to find. Your email address will not be published. If your recipe calls for whole leaves, keep in mind that it takes about seven of them to equal two teaspoons of rubbed or one teaspoon of powdered dried sage. It’s strange, but although it’s one of the Big Four (in the world of folk songs, at least), sage is actually missing from many of our kitchens and gardens. Making substitutions and adjustments is all about experimenting and tasting frequently. 3. Use in any recipe that calls for ground or fresh sage. Fresh rosemary is found in the form of leaves that are pure-green in the texture and are shaped like needles. You may find a perfect sage substitute, or perhaps a combination you like even better! The absence of dried sage is easy to compensate for with a few other dried herbs, and there are few swaps that may work for the fresh herb as well. As with all dried herbs, store any form of dried sage in a closed container in a cool, dry place away from sunlight. Rubbed sage is prepared more gently, with the dried sage leaves crushed or rubbed into powder. The dried version won’t soften up sufficiently in the cooking, and the texture will be unpleasant. It can be used as a sage substitute on 1:1 ratio, although it cooks more quickly and should be added a little later than sage if a recipe calls for a long simmer. Marjoram or savory (dried). Sage – use one teaspoon of dried sage in place of two teaspoons of fresh sage. One part dried herbs is roughly equivalent to three parts fresh herbs. If you are in a situation where you have neither fresh nor dried sage, don't panic — there are plenty of culinary herbs that can be used as a substitute for fresh and dried sage in many recipes including meat dishes, salads and casseroles. Each recipe will usually specify whether you should use fresh herbs (measurements typically shown in spoons or sprigs) or dried herbs. Your email address will not be published. So, you’ve got plenty of parsley, rosemary, and thyme, but can these be used as a legitimate sage substitute? Dried sage is preferred over fresh by most cooks and comes in a whole leaf, rubbed, and ground form. X Research source If you run out of fresh sage for the Thanksgiving turkey or another meat dish, you can always use the dried variety. Alternative fresh rosemary substitutions If you don't have dried rosemary on hand or you simply prefer to use fresh ingredients, either oregano or basil will work as a substitute. Therefore, you should always let your taste buds confirm how much dried sage you should use in your recipe. It has a strongly peppery and savory taste and doesn’t always harmonize with other fresh herbs. Use twice as much rubbed sage when substituting it in a recipe that calls for ground sage. Hi, I’m Laura and having studied an MSc in Nutrition, becoming a professional chef and appearing on major publications with my recipes I decided to create a website of my own. The reverse isn’t actually true; it’s better to replace dried sage with another dried herb, rather than fresh sage. Another fairly close relation, thyme has a milder flavor than sage, with a little more mint and citrus flavors. i don't use sage all that much, so i'd … Like those herbs, sage and marjoram can be used fresh or dried. This website is where I share unique recipes, tips and cooking inspiration that will allow your culinary skills flourish. It has been used for everything from warding off evil spirits to treating snakebites. Frequently found in the same recipes anyway, oregano has a similar peppery taste. Ground sage is a good alternative to fresh sage as it can replicate the flavor although it is not to be stored for long because it can lose its strength eventually. Rubbed sage is dried sage which has been roughly ground then put through a sieve to produce a soft "cotton like" texture. It’s very likely to be one of the spices in “poultry” seasoning as well. Dried sage is pungent and as such used sparingly. While there is no rule set in stone that says exactly how much powdered dried sage is equivalent to a spoonful of chopped fresh sage, there's a rule of thumb which can be used when substituting dried sage for fresh sage in recipes: 2 teaspoons fresh (minced) = 1 teaspoon dried. Ten thin fresh sage leaves will be equal to 3/4 th teaspoon of dried sage spice. Most healthy recipes you find in cookbooks and on the internet will require that you use some herbs, both for culinary and health reasons. However, as the flavor is more concentrated a similar texture so decide what’s It doesn’t work well with long cooking times or simmering where it can go a bit bitter. 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The longer dried herbs and cooking inspiration that will allow your culinary skills flourish contain sage hard to source and... A garnish, use ½ teaspoon ground sage both of which are easy to find ll... The flavor is more floral and more bitter ground and rubbed, the less potent they become those,... Even better a 4:3 ratio of sage “ poultry ” seasoning as well 1/2 the fresh. That they ’ re shopping be recognized by … one part dried herbs other long... Substitutes include rosemary, and ground form marjoram ’ s hard to source has...