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)

  • 2425 views
  • 7 Comments

7 Comments

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.
 
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
 
cookbookchick October 2, 2014
I thinks we all do! ☺️
 
inpatskitchen October 2, 2014
Thank you!!
 
inpatskitchen October 2, 2014
Thank you!!
 
inpatskitchen October 2, 2014
According to this I thinks you need about 1/2 tablespoon fresh:
http://www.gourmetsleuth.com/ingredients/detail/sage-leaves
 
inpatskitchen October 2, 2014
I need and EDIT button!!
 
Recommended by Food52