The most common substitute for the herb sage in cooking is poultry seasoning. Rosemary and thyme can also be used in the place of sage.
Sage is a potent herb; therefore, when cooking this spice should be used in moderation. This spice is used in poultry and meat dishes as well as bread stuffing.
Marjoram and savory can sometimes be used to replace sage in a recipe. Fresh herbs offer the boldest flavors, but dried spices work well, too.
Herbs do have distinct flavors, but they can be easily interchanged with one another. Freshly cut herbs can be trimmed and stored in the refrigerator or dried.