I have a book which has a bun recipe that I have been wanting to try. It calls for 'rubbed sage'. I could've used something else in its place, but wanted to see how it smells and tastes. So, I went to get rubbed sage. Mind you, it is expensive to buy rubbed sage mainly because you cannot get local or store brands of this. You have to buy brands like McCormick which, I should say are expensive. It is not so expensive that it would make me not to buy it. But, without knowing how it tastes or smells, there is a chance that it could go to waste. I wanted to make sure that I would use it.
To try it, I went and bought a small bunch of fresh sage. I got this for a dollar in a produce junction. Same would've cost me 2.49 in a store like Wegman's.
I looked up how to make it. It is very simple. Dry the leaves in a dehydrator or under hot Sun (BTW, where is Sun these days? I haven't seen him for quite a while now where I live). Or you could dry in the oven under low heat. But, that would make a huge impact on my gas bill since it has to dry for hours. So, I did this in the microwave in less than 3 minutes time.
If you are one crazy person like I am, try it. If not, skip this and buy the rubbed sage in a fancy bottle. If you are saner than that, don't make anything that has rubbed sage in it. I am fine with any of the choices.
I am talking about a small bunch of fresh sage leaves converted into rubbed sage in 5 minutes. Not a commercial sized batch.
Pick leaves and spread on a microwave safe plate. Spread as thin as you can but if the leaves are overlapping, that is just fine. Microwave for 30 seconds. Mix the leaves. Microwave again for 30 seconds. Mix and microwave again 3 times in the interval of 20 seconds or until all the leaves are dry to touch. It took 3 minutes for my batch. Keep aside.
Take a colander. Place it on a clean plate. Put the dried sage in the colander. Rube it with your fingers / palm. Whatever falls through the colander is your 'rubbed sage'. See? it wasn't hard. Store in an airtight container and use in the recipes calling for this herb. You could either throw away the stalk part of the leaves or use your muscles to powder them too.