Fresh vs. Dry Herbs and How to Convert for Recipes (2024)

FAQs

Fresh vs. Dry Herbs and How to Convert for Recipes? ›

Use this easy formula as a fresh-to-dried herb

A general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe. For example, if you're converting fresh sage to dried sage in a recipe that calls for 1 Tbsp. of fresh sage, use 1 tsp. of dried sage instead.

When cooking with herbs, keep a general rule of thumb in mind regarding the ratio of fresh to dry: Because dried herbs are often more potent and concentrated than fresh herbs, you need less if they're dry. That means the correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.

1 tablespoon fresh herbs = 1 teaspoon dried herbs

This ratio works for herbs that have been dried and then flaked into small pieces. If you have dried ground herbs though, which are even more potent, go with four parts fresh herbs to one part dried ground herbs.

The general rule for substituting fresh herbs for dried herbs is to use three times the amount of chopped fresh herbs for the dried herbs called for in a recipe (and vice versa). So, if your recipe calls for 1 teaspoon of dried basil, you can substitute 3 teaspoons (or 1 tablespoon) of fresh chopped basil in its place.

Our general rule of conversion for using dried herbs is to use 1/3 of the original quantity of fresh herbs. Using your ¼ cup of fresh basil as an example, it is reasonable to substitute 1 tablespoon plus 1 teaspoon of dried basil leaves in place of the ¼ cup (which is equivalent to 4 tablespoons) of fresh basil.

Fresh to Dry Herb Conversion

To convert a quantity of fresh herbs to the corresponding amount of dried flaky herbs, follow the below formula: 3-to-1 ratio of fresh to dry. 1 tablespoon of fresh herb = 1 teaspoon of dried herb.

Common Dill Weed Recipe and Substitution Questions

Use one tablespoon chopped fresh dill to substitute 1 teaspoon dried dill.

A good ratio is 1 to 3. For example, if a recipe calls for 3 teaspoons of fresh rosemary, use 1 teaspoon of dried. Dried herbs tend to have less oils because they are dehydrated. However, those oils tend to be trapped deeper inside the herbs.

Substituting Dried and Fresh Herbs

Generally, when swapping dried herbs for fresh herbs, you should use ⅓ of the amount of fresh herbs called for in the recipe. For example, if a recipe calls for 1 tablespoon of fresh thyme, then you would add 1 teaspoon of dried thyme.

How do you measure fresh herbs for a recipe? ›

For example, a recipe that calls for “1/4 cup basil, chopped” would imply that you first measure 1/4 cup basil, then chop; while “1/4 cup chopped basil” implies that you first chop the basil, then measure 1/4 cup of the already chopped herbs.

Just remember the 3:1 ratio. Triple the volume if you want to use fresh instead of dried. Divide the volume by three if you want to use dried instead of fresh. Some delicate herbs (cilantro, dill, parsley) lose more of their punch when dried, so you may have to taste your dish and add a bit more.

The Rules. Remember the ½ Rule - Start off with 1/2 teaspoon of spice for any dish that serves four to six people. And for herbs, use 1/2 teaspoon for powders and 1-1/2 teaspoon for dried or chopped.

Use this easy formula as a fresh-to-dried herb converter: 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. In other words, use three times as much fresh herbs when the recipe calls for dried and 1/3 of the amount of dried herbs when the recipe calls for fresh.

Tender-Leaf Herbs — Basil, oregano, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly.

Herbs have thin walls and rehydrate quickly with whatever moisture is present in a dish. Rehydrating them during cooking allows the flavors of the herb to release into the dish, infusing your food with as much flavor as possible. You can rehydrate dried herbs by soaking them in hot water, but it's not recommended.

However you're measuring, you want to fill the measuring cup to the brim. Tap the cup against the counter to make sure the herbs have settled, but it's not necessary to pack them down. At the end of the day, herbs give you a lot of leeway.

A good ratio is 1 to 3. For example, if a recipe calls for 3 teaspoons of fresh rosemary, use 1 teaspoon of dried. Dried herbs tend to have less oils because they are dehydrated.

One sprig of fresh thyme is equal to 1/2 teaspoon of dried thyme. One teaspoon of dried thyme is equal to one tablespoon of fresh thyme. One ounce of dried thyme is equal to 1/2 cup of fresh thyme.