Rubbed sage is dried sage leaves crumbled by hand into a light, fluffy texture, as opposed to ground sage, which is milled into a fine powder -- the two aren't interchangeable measure-for-measure since rubbed sage is far less dense. Both come from garden sage (Salvia officinalis), a Mediterranean herb with an earthy, slightly peppery, faintly minty flavor. Rubbed sage is the standard form used in sausage seasoning, pork dishes, stuffings, and sage-butter or sage-cream sauces for pasta, and it's a defining flavor in American Thanksgiving turkey and dressing. It pairs well with rich or fatty meats, dairy, and starchy vegetables like potato and squash, and combines easily with thyme, rosemary, and black pepper.