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Sage ground by is a finely ground powder derived from dried sage leaves (Salvia officinalis), a perennial herb from the Lamiaceae family native to the Mediterranean region. The grinding process converts the dried foliage into a homogeneous, dusty preparation that retains the herb's characteristic earthy, slightly peppery, and aromatic qualities. Ground sage has a warm, herbaceous flavor with subtle minty and camphoraceous notes, and its intensity is more concentrated than fresh sage due to water loss during drying. The powder ranges from grayish-green to pale green depending on drying methods and storage conditions.

Ground sage is extensively used in Mediterranean, American, and Northern European cuisines as a seasoning for poultry dishes, particularly stuffings and brines for turkey and chicken. It complements fatty meats well, aiding in digestion and masking heavy flavors. Common applications include sausages, soups, stews, and bean dishes. The powder integrates seamlessly into dry rubs, spice blends, and compound butters. In Italian cuisine, it appears in sage-based sauces and risottos. Ground sage pairs effectively with onions, garlic, thyme, and marjoram, and is less overpowering than fresh sage when measured by weight.