Dried vs. Fresh Herbs Ratio
The conversion ratio between concentrated dried herbs and fresh herbs in cooking.
1 Tbsp Fresh Herbs = 1 Tsp Dried Herbs • Ratio: 3:1 fresh to dried by volume
Herbs are the leaves of herbaceous plants used to add aroma and flavor to dishes. Understanding the conversion between dried and fresh herbs is essential for culinary success. As herbs dry, their water content evaporates, concentrating the natural volatile oils that produce their aroma and flavor. Because of this concentration, dried herbs are significantly more potent by volume than fresh herbs. The standard conversion ratio is 1:3. For every 1 tablespoon of fresh herbs called for in a recipe, you should use only 1 teaspoon of the dried equivalent (since 3 teaspoons equal 1 tablespoon). This ensures the dish is seasoned correctly without being overwhelmed by woody dried flavors.
Furthermore, dried herbs release their flavors slowly under heat, so they should be added at the beginning of cooking. Fresh herbs are delicate and lose their bright flavors when boiled, so they should be added at the very end of cooking as a finish.
Substituting dried herbs for fresh herbs at a 1:1 ratio. This dumps triple the intended flavor into the pan, making the dish taste bitter, medicinal, and unpleasantly herbal.
Some herbs dry better than others. Woody herbs (rosemary, thyme, oregano) retain flavor well when dried. Delicate herbs (parsley, cilantro, basil) lose flavor when dried and should always be used fresh.
Use dried herbs in slow-simmered stews, soups, and braises. Use fresh herbs for garnishing, dressings, and short-cook dishes.
Replace 1 tablespoon fresh herbs with 1 teaspoon dried herbs.
Store dried herbs in a cool, dark cabinet in airtight jars discard after 6 months to 1 year when their green color fades to gray. Keep fresh herbs wrapped in damp paper towels in the refrigerator.