A sprig of fresh basil is left to the cook to season by taste. A sprig of basil could mean more than a leaf, as in the stem and a leaf or two of each.
Between 5 and 10
The parsley plant consists of many sprigs (or stems) hence the term a sprig of parsley which means one of these sprigs.
Approximately 40 teaspoons of rubbed sage. This was done by not compacting the sage. Based on 3 teaspoon per tablespoon.According to American Spice Trading Association there are 40.5 teaspoons of ground sage in one ounce.
Sage, freshEquivalents1 tbsp chopped, 1 tsp dried12 leaves = 1 tsp dried
Probably four, but I could be wrong.
Dried sage refers to the dried leaves of the sage plant. The leaves are then ground to a powder. So they're, basically, the same thing. Fresh sage leaves, however, are an entirely different matter.
yes
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.
No problem to use fresh sage or any other fresh herb when cooking in stock pot.
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.
Sage rubbed from a fresh plant is much stronger than dried ground sage. Fresh herbs are almost invariably stronger in flavor than dried.
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.
Not really. Ground sage has had the dried leaves finely pulverized. You can see the leaves of dried sage. It can be crumbled and seen in the dish you are using it in. Ground sage blends in much like ground pepper.