I am sorry but you can't turn dried sage int to fresh thyme...
A little more than half a teaspoon.
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.
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.
If rubbed sage is dried and dried sage is crushed - than yes
dried sage
The parsley plant consists of many sprigs (or stems) hence the term a sprig of parsley which means one of these sprigs.
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.
To replace 1 teaspoon of sage with marjoram, use about 1 to 1.5 teaspoons of dried marjoram. Marjoram has a milder flavor than sage, so starting with a smaller amount and adjusting to taste is recommended. If using fresh marjoram, you might need to double the amount, as fresh herbs are less concentrated.
No corriander is dried cilantro and Sage is another plant . You can buy( or grow) fresh sage or buy it dried, still called sage.
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 dry sage effectively for optimal preservation and use, gather fresh sage sprigs and tie them into small bundles. Hang the bundles upside down in a warm, dry place with good air circulation for about 1-2 weeks until the leaves are completely dry. Store the dried sage in an airtight container away from light and heat to maintain its flavor and potency.
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.