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.
If rubbed sage is dried and dried sage is crushed - than yes
Sage rubbed from a fresh plant is much stronger than dried ground sage. Fresh herbs are almost invariably stronger in flavor than dried.
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.
There is no real substitution for fresh sage, but if you don't have dried/rubbed sage, try using poultry seasoning instead.
You can depending on what you're using it for might come out with a different taste then the original
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.
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 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.
Yes. If you shift your mental focus to cooking any ghosts will lose their power to distract you. The sage plant also historically is used against pests and even in one case an unwanted house guest.
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.