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

FAQs

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

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.

That means the correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried oregano. The same goes for basil, dill, parsley, and any other herb that you fancy.

3-to-1 ratio of fresh to dry. 1 tablespoon of fresh herb = 1 teaspoon of dried herb.

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.

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. The same rule replies in reverse when swapping fresh herbs for dried herbs.

If a recipe calls for 1 tablespoon fresh rosemary needles or 1 sprig rosemary, substitute with 1 teaspoon dried needles; if it calls for 1 tablespoon chopped rosemary (from about 3 stems), substitute with 1 teaspoon cracked needles or 1/2 teaspoon ground, powdered rosemary.

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.

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.

So just remember that the fresh vs dry herbs conversion is 1:3. For instance, a typical fresh vs dried herbs measurement would be one teaspoon of dried for 3 teaspoons of fresh. Bear in mind this conversion ratio is just a guideline.

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.

Are fresh and dried herbs interchangeable? ›

If a recipe calls for fresh, dried, or ground herbs, you can use them interchangeably. Just remember the conversion is 3 teaspoons of fresh equals 1 teaspoon of dried, and 1 teaspoon of dried equals 1/3 teaspoon of ground. So if your recipe calls for 1 teaspoon of dried basil, you can use 3 teaspoons of fresh basil.

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.

Common Dill Weed Recipe and Substitution Questions

You can easily substitute fresh dill for dried. Use one tablespoon chopped fresh dill to substitute 1 teaspoon dried dill.

Herbs are full of aromatic oils that give each one its own distinctive taste and smell, and when the herb is fresh, these oils are at their most potent. The flavour of fresh herbs is not as strong as dried herbs, but it is more complex and nuanced, so the herb will have a clearly defined flavour.

The rule of thumb is that if you are cooking a dish on the stovetop for more than a few minutes, it's best to use dried herbs. While you can use fresh herbs, after cooking them for 10 minutes or longer, the natural oils that make the herbs taste fresh are released.

If you don't have access to a sprig of thyme, a good rule of thumb is to substitute 1/2 teaspoon of dried thyme for 1 teaspoon of fresh thyme leaves.

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.

For dried basil, it is common to use about 1/3 of the amount of dried herb as you would use fresh. Therefore, 1 cup of fresh basil would be equivalent to about 1/3 cup of dried basil. In terms of tablespoons, 1/3 cup of dried basil is equal to approximately 2.67 tablespoons.

My rule of thumb when substituting dry herbs for fresh is to use 1/2 to 1/3 the amount called for. So to do the opposite, like in this question, I would use somewhere between 1/2 cup and 3/4 cup of fresh basil to replace a 1/4 cup of dried basil.

A sprig is generally defined as a 2- to 4-inch piece of the herb plant. You can substitute about 1/2 teaspoon of dried herb for a sprig; however, be sure to read the recipe before you decide to substitute.