The usual recommendation for substituting dry herbs for fresh is 1:3. That is, use 1/3 of the amount that is called for as fresh. If the recipe asks for 1 tbsp of fresh sage, for example, you would use 1 tsp of dried/rubbed sage.
If the recipe calls for fresh sage, how much 'rubbed' sage should be used??
Generally the rule about substituting dried herbs for fresh is to use about half as much, but sage is pretty intense, so I'd use about a quarter of what the recipe calls for, taste it and add more if needed.
Reply:surlygurl has it right....
We began to teach our daughters how to cook when they were about 11 years old...
My youngest was making dinner one night and she made vegetarian sage flavored patties... she misread the direction and instead of a teaspoon she used a tablespoon and the patties weren't edible !!
elaine
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