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

FAQs

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

A general guideline when using fresh herbs in a recipe is to use 3 times as much as you would use of a dried herb. When substituting, you'll often be more successful sub- stituting fresh herbs for dried herbs, rather than the other way around.

Substituting Dried Herbs for Fresh

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.

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.

A general rule of thumb is the 3:1 ratio: for every 3 parts (such as teaspoons, tablespoons or cups) of fresh herbs required in a recipe, you can substitute 1 part of dried herbs. For example, if a recipe calls for 1 tablespoon of fresh basil, you could substitute it for 1 teaspoon of the dried herb.

Dried herbs tend to have a deeper, spicier flavor than fresh herbs. For that reason, you can usually add less dry herbs than you would fresh herbs. That way, those strong flavors won't overpower your dish. A good ratio is 1 to 3.

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.

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.

To substitute dried thyme for fresh thyme you can use a 1:3 ratio. In other words, use three times as much fresh herbs when the recipe calls for dried or use ⅓ as much if substituting dried when the recipe calls for fresh.

This means you need fewer dried herbs than fresh when substituting one for the other. A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs. Some herbs season better than others in their dried form – dill, thyme, and sage among them.

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.

What is the ratio chart for converting fresh herbs to dried herbs? ›

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

To get the most taste out your herbs, make sure they are chopped as finely as possible. This will ensure that the herbs' oils and fragrances are fully released and infused into the food. To make this easier, your cutting tool must be as sharp as possible.

Using dried herbs instead of fresh like oregano, marjoram, rosemary, thyme, bay, and sage will most likely provide a deeper and more seasoned flavor. The reason why dried herbs are stronger than fresh is that their flavor compounds are non-volatile and therefore don't evaporate when drying or exposed to heat.

Many chefs assert that fresh herbs are superior to dried herbs, and they're right—most of the time. Most herbs contain flavor compounds that are more volatile than water, which means that the drying process that removes water also ends up removing flavor.

Choose Dried Oregano when you want an intense and earthy flavor for dishes with longer cooking times, such as pasta sauces, stews, and roasts. Choose Fresh Oregano for a milder and vibrant herbal taste in salads, marinades, and dishes that require a fresh and lively touch.

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.

Here's a key that can help you convert measurements to use in your recipes: 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.