When discussing rosemary and thyme with even harder leaves than basil, flavor intensity can be even more significant, so be careful when adding these dried spices to a dish. In the drying process, the water evaporates, leaving highly potent essential oils with more concentrated flavors than their fresh counterparts. If you're wondering why you need so many more fresh herbs than dried ones, remember that fresh herbs like basil and parsley are 80% to 90% water. If you work with dried ground herbs like ground ginger, which will be even more potent than the dried flaky herbs, the general ratio is 4 to 1 or four parts fresh to one part dried.Īnother general rule: 1 teaspoon dried leaf herb = ½ teaspoon ground dried herb Why These Ratios? You can also look at this as 1 tablespoon fresh herbs = 1 teaspoon dried herbs The general rule for dried 'flaky' herbs like dried cilantro or dried tarragon is 3 to 1 or three parts fresh to one part dried. Ratios For Converting Fresh Herbs to Dry Herbs to Ground Herbs All You Really Need To Know About Converting Fresh Herbs to Dry Herbs I know some of the spice jars in my pantry are as old as my kids, well, maybe not that old, but they do tend to get lost and unused, especially those in the back.Īnd what about when you purchase a new container but feel like you have to wait until you finish the older jar, even if the spices in it are flavorless? I suppose we should all use a permanent marker and date the jars as soon as we purchase them or put a throw-out date on them but then how do we know how long they've been in some storage facility or supermarket shelves? Generally, ground spices and herb leaves will be considered 'fresh' if stored in optimal conditions for 1 to 2 years. I wouldn't say I like using dried herbs because I never know how long they've been in the spice cabinet. If all else fails, make a soup or stew and use up some of those herbs. Still, they can get costly at certain times of the year so if you only need a little of a particular herb for a recipe, be sure to incorporate it into something else you are preparing. If we don't have them in the backyard, they are easy enough to find at the supermarket. We grow fresh herbs in the spring and summer many last through the fall and some right into winter.

Let me start by saying I try to use fresh herbs over dried herbs as much as humanly possible. It sits right next to my Meat Doneness Chart. There's no way I will remember all these conversions, so I'll make a copy of the chart below and print it out, then tape it to the inside of one of my cabinet doors so it's handy when needed.

How To Convert Fresh Herb to Dried Herbs Print & Save

Springs of thyme