While it does depend on the recipe, often times fresh sage can be used in place of rubbed sage. Less fresh sage will be required for a recipe that calls for rubbed or powdered sage.
yes use olive oil or canola oil in food processor along with fresh sage . this will help it stick to the food.. depending on how long you marinate you may have to re coat
yes
Sage rubbed from a fresh plant is much stronger than dried ground sage. Fresh herbs are almost invariably stronger in flavor than dried.
1 tsp dried sage would be equal to about 2 tsp fresh sage Use dried if it will be cooked with the dish for a longer time. Use fresh more towards the end of the cooking.
There is no real substitution for fresh sage, but if you don't have dried/rubbed sage, try using poultry seasoning instead.
If rubbed sage is dried and dried sage is crushed - than yes
Rubbed sage is quite simply crushed sage that has been rubbed between the fingers. This is done to release the flavours of the sage and to ensure the maximum amount of flavour is absorbed into the recipie.
No problem to use fresh sage or any other fresh herb when cooking in stock pot.
When you rub sage either fresh or dried, it brings out the oils and aroma of sage. Sage's oils and aroma is very fragile and does not last long. It is better to buy more sage when the previous sage is starting to age. Freah is always better than dried The flavor from sage does not spread very well but yet it is a strong aroma. Mix it well. I have sage growing in my backyard so fresh is available and it has very pretty purple flowers.
There are ~68 sprigs per bunch and each bunch equals 1/2 cup chopped, so there is approx. 6.8 sprigs fresh per each teaspoon dried.
salvia
sage can be used as a herb both fresh and dry as well as for extracting etheric oil
You can depending on what you're using it for might come out with a different taste then the original