Using fresh sage: An ancient recipe calls for 1/2 teaspoon "ground sage." I want to use fresh instead. What is the equivalent, finely chopped?

Thanks so much, everyone. ;o)

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inpatskitchen
inpatskitchen October 2, 2014

According to this I thinks you need about 1/2 tablespoon fresh:
http://www.gourmetsleuth.com/ingredients/detail/sage-leaves

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inpatskitchen
inpatskitchen October 2, 2014

I need and EDIT button!!

cookbookchick
cookbookchick October 2, 2014

I thinks we all do! ☺️

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inpatskitchen
inpatskitchen October 2, 2014

Thank you!!

inpatskitchen
inpatskitchen October 2, 2014

Thank you!!

Diana B
Diana B October 3, 2014

I think this is a bookmark we should all have tucked away on our computers to determine equivalencies for a lot of common ingredients: http://www.e-cookbooks.net/ingredeq.htm

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Nancy
Nancy October 3, 2014

I agree with inpatskitchen. General rule is 3x fresh to 1x dried herb, so her 1/2 tbsp is 1.5 tsp or 3x the dried in your ancient receipt.

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