Is there a substitute for sage? (I'm making pea soup)?

Do you any poultry seasoning? That is primarily sage. Some meat seasonings also contain sage. I always seem to be out of sage when I'm making soup, so If you have some Indian seasoning (curry, masala, and the like) you can add a 1/4 teaspoon (or more, depending on taste and freshness of herbs) -- wow does this add a wonderful undertone to pea soup, and unless you overdo it, you will never notice it -- just a wonderful blending of flavorings.

Is there a substitute for sage? (I'm making pea soup)?
I don't know anything to substitute for sage, it is very distinct. For a soup, bay leaf or thyme, or oregano should all be good. Sage is not a flavor I would expect to find in pea soup, sounds interesting.
Reply:Sage has a distinct flavor. Nothing I can think of would give a similar taste. You can try marjoram or basil but they would give the soup and Italian flavor.....
Reply:Sage (Salvia officinalis): Sage is native to the North Mediterranean coast and has one of the richest and most distinctive flavors of all the herbs. Sage leaves are a gray-green color and have a slightly bitter flavor and a sharp, woodsy aroma.

Sage has an affinity for other muscular Mediterranean herbs such as rosemary, oregano and thyme. The combination produces a rich flavor in robust winter soups and stews.

I've had pea soup with mint.
Reply:Poultry seasoning and thyme, which contains some sage. A second choice is marjoram, rosemary or savory.
Reply:Mint! Have you not heard of pea and mint soup? Tarragon is a good substitute although it has a mild aniseed flavour.
Reply:Thyme makes a good pea soup...but it won't taste like sage pea soup.
Reply:you could try any herb that you like. i would put a little thyme and oregano. and a bay leaf would probably be really good.
Reply:you can use different herbs, like dried leaf marjoram, thyme, dry oregano.



I've seen different herbs use in Split Pea soup.
Reply:Thyme would work.