Hi, I send a message to elaborate, but it didn't go through. It is for quinoa and mushrooms and spinach flavored w/ white wine. It called for thyme and sage I didn't realize I was out of sage til I needed to add it. I took the advice of the first person who answered because I was in the midst of cooking it. I used thyme and nutmeg because I like nutmeg w/ dark greens. Thanks so much for Ur quick answers. Does thyme and nutmeg seem like it will work? Thanks again for the speedy replies. Kathy
To add to what Lem said, marjoram is also something that might work. Poultry season also usually contains a lot of sage if you aren't trying to avoid it. We could all be of more help if we had more information.
Sage has a very distinctive taste, which is difficult to recreate. You might want to try another woody herb (rosemary, thyme, oregano) or leave it out altogether. Many dishes calling for sage also go well with other, somewhat nutty ingredients like hazelnuts or nutmeg. But all of this depends very much on what you are making (and maybe why you want to substitute: don’t have any sage at hand or don’t like it?), a little more information would be helpful!
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But all of this depends very much on what you are making (and maybe why you want to substitute: don’t have any sage at hand or don’t like it?), a little more information would be helpful!