How Do You Use Dried Herbs for Fresh?

When substituting dried herbs for fresh in your cooking, the general rule of thumb is to use one-third the amount of dried herbs as you would fresh, due to their concentrated potency.

Dried herbs are typically more potent than their fresh counterparts because the drying process removes water, concentrating their flavors and aromas. This means you need significantly less dried herb to achieve the same flavor impact as fresh. While this holds true for most dried herbs, it's important to note that very old dried herbs (e.g., those sitting in your spice drawer for five years) may have lost some of their potency.

Understanding the Conversion Ratio

The most widely accepted conversion ratio for substituting dried herbs for fresh is:

1 tablespoon fresh herbs = 1 teaspoon dried herbs

This simple ratio allows you to easily adjust recipes that call for fresh herbs when you only have dried ones available.

Herb Conversion Chart

Here's a quick reference for common measurements:

Tips for Using Dried Herbs

• Add Early: Dried herbs benefit from longer cooking times to rehydrate and release their flavors. Add them early in the cooking process, such as with sautéed aromatics or liquids in stews and soups.
• Crush for Flavor: Gently crush dried herbs, especially whole leaf varieties, between your fingers before adding them to a dish. This helps release their essential oils and enhance their flavor.
• Adjust to Taste: While the 1:3 ratio is a good starting point, always taste your dish and adjust as needed. Some herbs, like dried oregano or rosemary, can be particularly strong.
• Storage Matters: Store dried herbs in airtight containers away from heat, light, and moisture to preserve their potency. Well-stored dried herbs can last for up to 1-2 years.

By understanding the potency difference and using the correct conversion ratio, you can effectively substitute dried herbs for fresh, ensuring your dishes are consistently flavorful.