Converting Fresh Herbs To Dried Herbs
When converting from fresh herbs to dry, it’s important to keep in mind that dried herbs are more concentrated in flavor than fresh herbs. This means that you will need to use less of them to achieve the same flavor intensity.
Sometimes it’s simply not feasible to make it to the supermarket in time to buy the fresh parsley you need for dinner. If the dried form is the only thing you have at home, you can still make that amazing dish with success.
How to Convert Fresh to Dried Herb Measurements
In order to replace a fresh herb, you might use a less-dried herb. The fundamental conversion is quite easy. Whenever fresh herbs are called for in a recipe, you should substitute one tablespoon of fresh herbs with one teaspoon of dried herbs.
1 tablespoon fresh herbs = 1 teaspoon dried herbs
To put it another way, if a recipe calls for 1 tablespoon of chopped fresh thyme, then you can use about 1 teaspoon of dried thyme. Since 1 tablespoon is equal to 3 teaspoons, dried herb is 1/3 the amount of fresh herbs. If the recipe calls for dried herbs then you can substitute 1 tablespoon (3 teaspoons) of fresh thyme.
To use dried herbs, simply measure out the amount you need and crush them between your fingers to release their flavor before adding them to your recipe. Keep in mind that dried herbs are more concentrated than fresh herbs, so you will need to use less of them.
Normally, fresh herbs are added at the end of the cooking process, but dried herbs should be added at the beginning, and this is how to substitute dried herbs for fresh herbs.
Here are more detailed Fresh To Dried Herb Conversion
What is the equivalent amount to use with a dried herb in a recipe that calls for fresh herbs? The 3:1 ratio will work for the majority of dried-to-fresh herb conversions; however, there are a few exceptions.
Dried herbs, for the most part, are an inexpensive and convenient way to add flavor to a variety of dishes.
| Herb | Fresh | Dried | Notes |
|---|---|---|---|
| Basil | 2 teaspoons finely chopped | 1 teaspoon dried | |
| Bay Leaf | 1 leaf fresh | 2 leaves dried | |
| Chervil | 3 teaspoons fresh | 1 teaspoon dried | |
| Cilantro | 3 teaspoons fresh | 1 teaspoon dried | When cilantro is dried, its flavour is significantly reduced. Use fresh cilantro whenever feasible. |
| Cinnamon | 1 cinnamon stick | ½ teaspoon ground | |
| Cumin | 4.5 tablespoons whole seed | 4 TBS ground (1 oz.) | |
| Dill | 3 teaspoons fresh | 1 teaspoon dried | |
| Garlic (large) | 1 clove fresh (1.5 teaspoon minced) | ½ teaspoon powder | |
| Garlic (small) | 1 clove fresh (½ teaspoon minced) | ⅛ teaspoon powder | |
| Ginger | 1 teaspoon freshly grated | ¼ teaspoon dry ground | |
| Ginger | 1 tablespoon minced | ½ teaspoon dry ground | |
| Marjoram | 3 teaspoons fresh | 1 teaspoon dried | The flavour of dried marjoram is more concentrated and pronounced than fresh, so stick to the one-third rule. It is one of those tough herbs that can withstand longer cooking times, so use it in a braise or grind it into a spice powder for roast meat dish. |
| Mint | 3 teaspoons fresh | 1 teaspoon dried | Stick to the one-third guideline because dried mint has a stronger, more concentrated flavour. For tea or in sweet foods, use dried peppermint; for savoury dishes, use dried spearmint. |
| Onion | 1 medium onion | 1 teaspoon onion powder | |
| Oregano | 3 teaspoons fresh | 1 teaspoon dried | When dried, the flavour of oregano becomes more concentrated and strong. When a recipe does not specify a type, use Turkish or Greek (i.e. Mediterranean) oregano. Keep Mexican oregano [a completely different plant] for Mexican cooking. |
| Parsley | 2 teaspoons fresh | 1 teaspoon dried | The flavor of parsley is greatly diminished when dried. Use fresh whenever possible |
| Rosemary | 3 teaspoons fresh | 1 teaspoon dried | The flavor of dried rosemary is more concentrated and strong, and it can withstand longer cooking times. In most cases, stick to the one-third rule. |
| Rosemary | 1 tablespoon chopped rosemary (from about 3 stems) | 1 teaspoon cracked needles or 1/2 teaspoon ground, powdered rosemary. | Rosemary comes in a variety of dried styles. Ground rosemary can use sparingly in soups, spice rubs, or kneaded into the dough for dinner rolls. |
| Rosemary (1 sprig) | 1 tablespoon fresh rosemary needles or 1 sprig rosemary | 1 teaspoon dried needles | Rosemary is one of those herbs that can come in a variety of dried styles. Dried rosemary needles work well in slow roasts and braises. You can use cracked needles in the same way, just use a little less of them. |
| Sage | 2 teaspoons minced fresh or 7 fresh leaves | 1 teaspoon dried | Sage follows the same rule listed for rosemary |
| Star Anise | 1 star anise fresh | ½ teaspoon anise seed | |
| Tarragon | 3 teaspoons fresh | 1 teaspoon dried | When dried, tarragon loses some of its punch but retains a very good flavor. Add it near the end of cooking time to keep it vibrant. |
| Thyme | 3 teaspoons fresh | 1 teaspoon dried | When dried, Mediterranean-style dried thyme is very concentrated and can withstand longer cooking times. The flavor of French-style dried thyme is much closer to that of fresh thyme leaves. |
| Thyme | 1 teaspoon dried | ¾ teaspoons ground | |
| Vanilla | 1 inch vanilla bean | 1 teaspoon extract |
Keep in mind that these are just rough estimates, and the exact amount you need may vary depending on the recipe and your personal taste preferences. It’s always best to start with a smaller amount of dried herbs, taste the dish, and add more if needed. Additionally, some dried herbs may be more potent than others, so it’s always a good idea to taste the dried herbs before using them to determine their strength.
Frequently Asked Questions
How do you convert fresh herbs to dry herbs
To convert fresh herbs to dried herbs, you need to dehydrate the fresh herbs. Here’s how to do it:
- Rinse the fresh herbs and pat them dry with a clean cloth or paper towel.
- Remove any stems or leaves that are yellow, brown, or damaged.
- Cut the herbs into small, uniform pieces if necessary.
- Place the herbs in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in an oven set to the lowest temperature (usually around 200°F) and leave the door slightly ajar to allow the moisture to escape.
- Check the herbs every 30 minutes and remove them from the oven once they are completely dry and crumbly, which usually takes about 2-4 hours, depending on the herb and the moisture content.
- Let the dried herbs cool completely, then transfer them to a glass jar or an airtight container. Store the dried herbs in a cool, dry place, away from light and moisture.
Note: You can also dehydrate herbs using a dehydrator, which is specifically designed for drying food. Simply follow the manufacturer’s instructions for drying herbs in your particular model.
How To Store Dried Herbs?
If dried herbs are not properly stored, their potency will quickly deteriorate. Keep in airtight jars or containers in a cabinet or drawer. After a year of optimal storage, the herbs will begin to deteriorate.
Can you substitute fresh herbs with dried herbs?
Dried herbs do not have the same flavor as fresh herbs because they can be slightly bitter. Some herbs, such as dill, thyme, and sage, season better than others when dried.
Some herbs, such as parsley, are simply not suitable for drying. The flavor of the parsley is lost during the drying process. Cilantro, chives, and chervil, also known as French parsley, are other herbs to avoid buying dry. However, dehydrated versions of these herbs are available and will be of better quality.
Dried herbs are best for cooked applications, marinades, dressings, and anything else you want to freeze for later, but fresh herbs are always best for salads.
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