Does anyone grind sage seeds with salt as the base for a savory flavoring ingredient?

My current standard for savory is a blend of English lavender seed heads(the others are too medicinal), fennel, and black pepper ground with salt in a mortar. Sometimes I add a few thyme leaves. For sweet things (cookies, custards, etc., I use lavender with cinnamon and nutmeg. For anything baked, nothing says 'bakery' like a blend of vanilla, rum, and a few drops of rose water, too.

I'm asking if it is worth trying to harvest sage seed.

Thanks,

baumgrenze