8 Substitutes for Sage You Need This Holiday Season
Discover sage substitutes that offer convenience without sacrificing flavor.
Sage might not come up too much in the warmer months, but once the weather cools down, it pops up everywhere. From cooking to baking, the aroma and flavor of sage simply scream comfort. That said, with everyone in the same mindset during the fall and winter, the store may not have what you need when you need it.
Here are a few ideas to store away in your back pocket, just in case that sad situation arises and you need a substitute for this staple herb.
What Does Sage Taste Like?
The flavor of sage is the equivalent of a cozy sweater on a fall day. But cliches aside, sage has a warmth and complexity that makes it difficult to replicate. Often described as woodsy, earthy, and piney, sage also has notes of eucalyptus, fresh citrusy mint, and even vanilla. It's slightly earthy while simultaneously conjuring sweetness.
Related: Everything You Need to Know About Sage
Best Sage Substitutes
Since sage comes in fresh, dried, and ground (powdered) forms, it's important to keep in mind ratios when making substitutions. Sage is a strong flavor and using too much can really spoil a dish. A good rule to remember is that one tablespoon of chopped fresh sage is about one teaspoon of dried sage or ? teaspoon ground sage.
Marjoram
Marjoram is likely a word you've seen floating in the spice rack but barely touch. Another part of the mint family, like sage is, marjoram is similarly woodsy and citrusy, with some added floral notes. It does a nice job of mimicking sage's aroma and flavor, though it is a touch milder.
Add powdered marjoram toward the end of the cooking process, or if you can find it fresh, go ahead and use it just as you would sage in the recipe, in an equal ratio.
Rosemary
With its highly aromatic quality, it's natural to go to rosemary when sans sage. (Bonus – it's available year-round.) Using rosemary in too high a quantity would also overpower a dish with its pine-like flavor, but in moderation would make a fine substitute. Use rosemary on a chicken dish or in a baked good like a savory scone or bread, but you may want to start with a little less than the amount called for. You can always taste and add more.
Get the recipe: Cheesy Pumpkin Scones with Walnuts and Sage
Poultry Seasoning
Sage is also included in this blend of rosemary, marjoram, thyme, black pepper, and nutmeg. This wouldn't be very yummy in a scone or pancake, but it would be an excellent choice when making a glazed turkey, anything involving poultry or pork, stuffing, or even sausage gravy. Use 1 teaspoon for every tablespoon of fresh sage the recipe calls for.
Italian Seasoning
This is another handy spice blend that already includes sage, along with marjoram, basil, oregano, rosemary, and thyme. Italian seasoning would make a fine substitution anywhere that dried sage makes a home, like this sausage hash.
Oregano
Whether fresh or dried, oregano (another mint relative!) adds a glorious fresh earthiness to a dish. This earthiness and oregano's added peppery notes will make a sturdy substitute, holding up when cooked. Use fresh oregano is fresh applications, like in a compound butter or an herb grilled chicken, and sprinkle in the dried stuff in something like pot pie.
Related: What Is Italian Seasoning?
Thyme
Thyme is another mint-family cousin with earthy, floral notes. It's a bit more peppery, but a perfect choice for something savory or hearty, utilizing earthy produce, like in a mushroom risotto, roasted turkey, or breakfast sausage. For this substitution, use fresh thyme for fresh sage or dried for dried.
Savory
If the name of this spice in the cabinet has ever confused you because it sounds more like a category than an herb, you're not alone. Save it for – you guessed it – savory dishes, like this meatloaf. Summer savory can jump in 1:1 for sage, but winter savory is bolder, so cut the quantity in half.
Bay Leaf
Bay leaf can technically be eaten, but it's best to fish it out before serving your dish, when it has done its job imparting flavor. Save this as a last resort, when making a simmered dish and opt for something else like oregano or thyme that has a fresh option for something roasted, cooked less time, or where a bay leaf would be ridiculous, like gnocchi.
Related:
Read the original article on All Recipes.
Solve the daily Crossword
