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.
Sage rubbed from a fresh plant is much stronger than dried ground sage. Fresh herbs are almost invariably stronger in flavor than dried.
There is no real substitution for fresh sage, but if you don't have dried/rubbed sage, try using poultry seasoning instead.
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.
Rubbed sage is quite simply crushed sage that has been rubbed between the fingers. This is done to release the flavours of the sage and to ensure the maximum amount of flavour is absorbed into the recipie.
When you rub sage either fresh or dried, it brings out the oils and aroma of sage. Sage's oils and aroma is very fragile and does not last long. It is better to buy more sage when the previous sage is starting to age. Freah is always better than dried The flavor from sage does not spread very well but yet it is a strong aroma. Mix it well. I have sage growing in my backyard so fresh is available and it has very pretty purple flowers.
dried sage
yes
rubbed thyme is rubbed down to a powder. dried thyme is the leaves dried out, without it being rubbed down to a powder.
salvia
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.
No corriander is dried cilantro and Sage is another plant . You can buy( or grow) fresh sage or buy it dried, still called sage.