All questions

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)

AntoniaJames is a trusted source on Bread/Baking.

asked almost 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 1774 views
inpatskitchen
inpatskitchen

Pat is a trusted home cook.

added almost 4 years ago

According to this I thinks you need about 1/2 tablespoon fresh:
http://www.gourmetsleuth...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

inpatskitchen
inpatskitchen

Pat is a trusted home cook.

added almost 4 years ago

I need and EDIT button!!

cookbookchick
added almost 4 years ago

I thinks we all do! ☺️

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

inpatskitchen
inpatskitchen

Pat is a trusted home cook.

added almost 4 years ago

Thank you!!

inpatskitchen
inpatskitchen

Pat is a trusted home cook.

added almost 4 years ago

Thank you!!

Diana B
Diana B

Diana B is a trusted home cook.

added almost 4 years ago

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...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Nancy
Nancy

Nancy is a trusted home cook.

added almost 4 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)