Sage rubbed from a fresh plant is much stronger than dried ground sage. Fresh herbs are almost invariably stronger in flavor than dried.
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.
yes
salvia
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.
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.
To substitute rubbed sage, you can use a combination of poultry seasoning and thyme. A good ratio is about 1 teaspoon of poultry seasoning and ½ teaspoon of thyme for every teaspoon of rubbed sage needed. This blend will help replicate the earthy and savory notes of sage in your dish. Adjust the amounts to taste, depending on your preference and the specific recipe.
You can depending on what you're using it for might come out with a different taste then the original
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.
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