Why do some recipes call for both dried spices and fresh leaves of the same thing in a recipe? If you're using fresh, why not just make it all that? In this particular case, I'm talking about a recipe calling for sage leaves and dried sage.
I have never seen a recipe calling for both, but I can see how somebody might do that with sage. Sage is an herb that definitely tastes different when dried, but it is still good, and many think it's better for some things. Sage has two major flavor components, and when dried, one is reduced greatly, since it is much more volatile, while the majority of the other one remains, to flavor sausage, and the like, which seem to taste better with freshly dried sage. However, those pasta dishes I've made with fresh sage, wouldn't have tasted the same with dried. Maybe that recipe was something where somebody wanted more of that dried sage flavor, in addition to the fresh.
Interesting. I don't find that in sage at all. To me, fresh and dried taste pretty similar. Fresh and dried parsley or basil, though, are quite different.