One time on Usenet, Al Fresco > said:

> If I have a recipe that calls for sage, and I decide to use fresh sage
> instead of dried, what's the conversion ratio?

I don't know about sage in particular, but I seem to recall that one
tablespoon of fresh herbs equals one teaspoon of dried. Can anyone
verify this?

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF