No fresh bunch of basil for that marinara sauce recipe? No need to fret over it or make a trip to the store just for one ingredient. While many recipes specify using fresh herbs, sometimes they aren’t available, or it isn’t practical to buy a bunch when only a minimal amount is needed. In such cases, dried herbs can usually be substituted. Whether you’re using dried or fresh, herbs boost the flavor and aromas of whatever you cook with them. Use our simple dried-to-fresh herb ratio guide for delicious flavor.
Your Complete Guide for Fresh to Dried Herb Conversions
Fresh herbs are usually at least 80% water, so they pack a more concentrated flavor once they’re dried than fresh herbs. For this reason, you generally need less when substituting dried herbs for fresh ones. For the best flavor results when substituting dried herbs for fresh, add the dried herb to a recipe at the beginning of the cooking time; this allows its flavors to seep into the dish.
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. (Check out this handy guide to convert measurements for amounts like tablespoons to teaspoons to cups.)
Keep in mind that when you convert fresh herbs to dry, it’s always easier to add more than to take away (in fact, it’s practically impossible to remove dried rosemary from that turkey rub recipe once you’ve already mixed it and applied it to your bird). So err on the side of caution and add more to taste while cooking.
This three-to-one ratio works for many cases when you want to convert fresh herbs to dry, but there are a few outliers for seasoning recipes. Remember these unique situations when making substitutions for seasonings that aren’t typical leaves:
Garlic: Try ½ teaspoon garlic powder per clove of fresh garlic
Ginger: Try ¼ teaspoon dried ground ginger per 1 teaspoon of grated fresh ginger root
Turmeric: Try ¼ teaspoon dried ground turmeric per 1 teaspoon of grated fresh turmeric root
Onion: Try 1 teaspoon onion powder per medium fresh onion
Substituting Dried Ground Herbs for Dried Leaf Herbs
When substituting a ground herb (powdered) such as oregano, basil, or bay leaves for dried leaf herbs (leaf-shaped), use about half the amount of the dried leaf herb.
These fresh-to-dry herb conversions work for traditional dried herbs. They don’t work for freeze-dried varieties you find in the produce section, such as those made by mainstream brands like Litehouse or Gourmet Garden. Freeze-dried herbs replace fresh herbs in equal quantities. So if you’re trading freeze-dried cilantro for regular in that homemade tortilla soup, use what the recipe calls for.
For the most part, dried herbs perform better in foods you enjoy cooked so the herbs can soften and infuse into the dish. Stews, chilis, soups, cooked sauces, casseroles, and spice rubs are all good for using a dried to fresh herb ratio. If you can, stick to fresh herbs for recipes like homemade salsas, salads, and other fresh creations.
When using these fresh to dried herb conversions, remember this cooking with herbs advice from our Test Kitchen:
For the most aromatic results, crush the dried herbs in the palm of your hand before sprinkling into the dish.
Store dried herbs in airtight jars in a cabinet or part of your kitchen away from direct sunlight.
Aim to replace dried herbs at least once yearly (or when the flavor noticeably weakens or the smell inside the jar is no longer potent).
Now that you know the basics of substituting dried herbs for fresh, you can convert like the culinary pro you are deep down.
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.
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.
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.
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.
The majority of herbs can be converted from fresh to dry using the 3-to-1 ratio and from fresh to ground using the 4-to-1 ratio. We provide conversions for the most popular herbs below.
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. Volatile oils will pull from the herbs into the hot water.
The heat and moisture of cooking is what rehydrates and lets the flavors bloom. Speaking of blooming — DO try a quick saute of the dried herbs in oil, as this will really release more flavor. Dried herbs can stand a bit longer cooking than fresh, so you can put them in earlier in the cooking process.
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.
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.
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.
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.
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.
Just use a third the amount your recipe calls for if you're swapping dried herbs for fresh. So if your recipe calls for 1 tablespoon of fresh parsley, use 1 teaspoon of dried parsley, because 1 tablespoon equals 3 teaspoons.
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.
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.
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