amount of dry herbs vs fresh
Dried herbs have a concentrated flavor that can tend toward bitterness, so use less of it than you would fresh. And vice versa, fresh herbs tend to have a more delicate flavor than dried, so I tend to use more of it. My general rule of thumb is to use 1 1/2 times the amount of fresh as I would dry. Meaning that if the recipe calls for 1 teaspoon of dried thyme, I'd start with 1 1/2 teaspoons of fresh thyme. Martha Stewart counsels that the proper ratio of fresh to dry is 3 to 1, so 3 tbsp. of fresh herbs would be substituted by 1 tbsp. of dried herbs. Even when they are substitutable, fresh and dried herbs may not be used the same way in cooking. Tips. 1  Variables such as storage method of the dried herbs, cultivation conditions for the fresh herbs that are then dried and regional factors all play into the suitability of dried herbs and the amount when substituting for fresh herbs. 2  If a recipe says do not substitute with dried herbs, it is prudent to follow it. Dried herbs are typically more potent than fresh. A general rule is to use 2-3 times as much fresh when substituting for dried. So, 1 tsp dried thyme = 3 tsp of fresh thyme (tip: 3 tsp equals 1 tbsp). Herbs add wonderful flavors to soups, stews, salads and many other dishes. Parsley, cilantro, dill and basil are typical fresh herbs that are found in the aisles of most grocery stores, but many herbs are more available in their dried forms, such as sage, lavender and oregano. Read the recipe and note which herb, or herbs, the recipe calls for, and how much. Take note of whether it asks you to use dry or fresh herbs. Do the math to convert your measurements. One tablespoon equals three teaspoons. The ratio of using dried herbs instead of fresh is one to three. One tablespoon of fresh herb equals one teaspoon of dried. Therefore, if the recipe asks for one tablespoon of fresh oregano, you may substitute one teaspoon of dried oregano. The reason for this ratio is that dried herbs are more concentrated than fresh. For many foods, fresh is best. But when it comes to herbs, the drying process creates a different flavor in the herb and produces a different quality in your food. In certain dishes, fresh herbs may provide a specific flavor that you can't achieve with dried herbs and vice versa. Dried herbs have a much more concentrated flavor, so the general rule of thumb is to use a third of the amount of dried as you would fresh herbs. Often a recipe will call for chopped fresh herbs in units of tablespoons. Since one tablespoon is equal to three teaspoons, use one teaspoon chopped dried herbs instead. There is one more change you'll have to make when substituting fresh herbs with the dried variety. The Martha Stewart Show, January 2007. When cooking with fresh and dry herbs, there is a general rule when it comes to the ratio of fresh to dry. Because dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon. Storing Herbs. Variables such as storage method of the dried herbs, cultivation conditions for the fresh herbs that are then dried and regional factors all play into the suitability of dried herbs and the amount when substituting for fresh herbs. If a recipe says do not substitute with dried herbs, it is prudent to follow it.
One tablespoon of fresh herb equals one teaspoon of dried.