Fresh and dried herbs
Substitutes for sage
How to swap fresh and dried sage, and what to use when you have neither. Sage dries well, so dried works in most cooked dishes.
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In place of fresh sage
Dried sage
- How much
- 1 tsp dried for each 1 tbsp chopped fresh (a third as much)
- How
- Crumble it between your fingers and add it early, with the liquid or the onions, so it has time to soften and give up its flavor.
- What changes
- Strong and musty. Rubbed sage is fluffier, so pack it lightly. Use dried sparingly.
-
In place of dried sage
Fresh sage
- How much
- 1 tbsp chopped fresh for each 1 tsp dried (three times as much)
- How
- Add most of it near the end of cooking and a little more just before serving.
- What changes
- Softer and more fragrant; frying the leaves in butter makes a great garnish.
-
In place of fresh sage
Fresh thyme + a little rosemary
- How much
- The same total amount
- What changes
- Brighter and less earthy.
- Best in
- Stuffing, pork, squash.
-
In place of dried sage
Poultry seasoning
- How much
- The same amount
- What changes
- Mostly sage with thyme and other herbs; good in stuffing.
- Best in
- Stuffing, gravy, sausage.
Good to know
- A rough guide for leaves: 1 tbsp chopped fresh herbs, 1 tsp dried, ½ tsp ground (for herbs sold ground).
Simmerbee recipes with sage (5)
- Classic Herb Bread Stuffing
- Garlic Herb Roast Turkey Breast
- Herb-Butter Roast Turkey
- Roasted Butternut Squash Soup with Crispy Sage
- Slow-Cooker Turkey Breast
On those recipes, tap Swaps next to the ingredient for the short version.