Salvia macinata

The pine and citrus notes really come through when I rub this into a roast chicken, and it cuts the richness better than I expected. I've started pairing it with garlic and rosemary for a quick rub, and it holds up without tasting dusty like some old jars I've had.

Used this in a sausage stuffing recipe and the earthy pine flavor came through way better than the dried leaves I'd been buying. It cut through the richness of the pork just like I hoped, and a little goes a long way so the jar is lasting me ages.

I was skeptical that ground sage would make much difference in my stuffing, but the pine and citrus notes really cut through the richness exactly as described. A little pinch goes a long way, and it pairs beautifully with the garlic and rosemary I already had. This jar will last me a good while.