Foglia di salvia sbriciolata

Finally got around to making a sage tea like the description mentions, and it's surprisingly smooth and earthy. The rubbed texture is perfect for infusing without needing to strain out big leaf pieces. Already planning to tuck some under the turkey for Thanksgiving.

I used a generous pinch of this rubbed sage under the skin of a roasting chicken, and the aroma that filled the kitchen was incredible. The herb is fine and dry, which makes it easy to work with and distribute evenly. It gave the meat a savory, earthy depth that my family really enjoyed.

The rubbed leaves are fine and feathery, exactly what you want for tucking under chicken skin before roasting. I tried it on a whole bird last Sunday and the flavor worked its way into the meat beautifully.