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
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.
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.
No problem to use fresh sage or any other fresh herb when cooking in stock pot.
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
When converting fresh sage to dried sage, the general rule of thumb is to use one-third the amount of dried herbs as fresh, since dried herbs are more concentrated in flavor. Therefore, a quarter cup of fresh sage is equivalent to about 1 tablespoon (or 3 teaspoons) of dried sage. Always adjust according to personal taste, as some may prefer a stronger or milder flavor.
To substitute ground sage for fresh sage leaves, use about one teaspoon of ground sage for every tablespoon of fresh sage leaves. This is because ground spices are more concentrated than fresh herbs. If you’re using dried sage leaves instead, the conversion is similar, with one tablespoon of dried sage equating to one teaspoon of ground sage. Adjust according to taste, as the flavor intensity may vary.