How To convert Fresh Herb come Dried Herbs

Let me start by saying, I shot to usage fresh herbs end dried herbs as lot as humanly possible. We flourish fresh herbs in the spring and throughout the summer and also many of castle last through the fall and also some right right into winter.

You are watching: 2 sprigs thyme equals much dried

If us don’t have actually them in the backyard, they are easy enough to uncover at the supermarket however can get exceptionally expensive specific times of the year therefore if you only require a tiny of a specific herb for a recipe, be certain to combine it in something else you room preparing. If all else fails, make a soup or stew and also use up few of those herbs.


How Fresh are Your Dried Herbs?

One reason I don’t like using dried herbs is I never know how long they’ve been in the summer sprouts cabinet. As a basic rule, ground spices and also herb leaves will certainly be taken into consideration “fresh” if stored in optimal conditions for 1 to 2 years.

I know some of the freckles jars in my pantry space as old as my kids, well maybe not the old, but they carry out tend to obtain lost and also unused especially those way in the back.

And what about when you purchase a brand-new container however feel prefer you need to wait until you finish the larger jar even if the flavors in it space flavorless? I intend we must all use a long-term marker and also date the jars as shortly as we purchase them or placed a throw out date on them yet then just how do we know exactly how long they’ve been in some warehouse facility or on the supermarket shelves?

How carry out we yes, really know exactly how much shelf life is left in our seasonings?

Personally, i don’t think we do, so i suggest before you start food preparation a enjoy the meal that requires dried herbs, you an initial check her spice cabinet to make sure you have actually what friend need and also then offer them a fast sniff and also then taste to make sure they room fresh sufficient to use.

If they don’t taste as potent as you like, you might need to add an ext than dubbed for to make up for the difference.

Ratios for Converting fresh Herbs to dry Herbs come Ground Herbs

All you Really need to Know around Converting new Herbs to dried Herbs

The general ascendancy for dried “flaky” herbs prefer dried cilantro or dried tarragon is 3 come 1 or three components fresh come one part dried. You can also look at this as

1 tablespoon fresh herbs = 1 teaspoon dried herbs

If you are working through dried soil herbs like ground ginger i beg your pardon is walking to it is in even more potent than the dried flaky herbs, the general ratio is 4 to 1 or four components fresh to one part dried.

Another general rule:

1 tespoon dried leaf herb = 1/2 teaspoon ground dried herb

Why this Ratios?

If you’re wonder why you need so much much more fresh herbs contrasted to dried herbs, you need to remember the fresh herbs favor basil and also parsley space 80% come 90% water. In the dry process, the water it s okay evaporated leaving very potent necessary oils with much more concentrated spices than their fresh counterparts.

When you talk around herbs favor rosemary and also thyme with even harder leaves 보다 something like a basil, the soot of flavor can be even greater so be mindful when including these dried flavors to a dish.

Exceptions to the Rule

Like everything in life, over there are always exceptions come my basic rules above. For example, you would certainly substitute 1 new bay sheet for 2 dried or 1 medium onion for 1 teaspoon onion powder. Both basil and parsley surprised me v a 2 come 1 fresh to dried.

I did a search on the web to see what I can find for these conversions and also came up through this chart. There was nobody consensus in between all the sites, yet this should be a great start to job-related with until you come up through your own ratios.

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Print & Save

There’s no means I’m going to remember all these conversions so I’ll make a copy the the chart below and also print it out then ice it to the inside of among my room doors so it’s handy as soon as I require it. It sit right beside my Meat Doneness Chart.

Herb FreshCorresponding Dried
Basil2 teaspoons finely chopped1 tespoon dried
Bay Leaf1 sheet fresh2 leaves dried
Chervil3 teaspoons fresh1 teaspoon dried
Cilantro3 teaspoons fresh1 tespoon dried
Cinnamon1 cinnamon stick1/2 teaspoon ground
Cumin4.5 tablespoons entirety seed4 TBS floor (1 oz.)
Dill3 teaspoons fresh1 teaspoon dried
Garlic (large)1 clove new (1.5 tsp minced)1/2 teaspoon powder
Garlic (small)1 clove new (1/2 tsp minced)1/8 teaspoon powder
Ginger1 tablespoon freshly grated1/4 teaspoon dried ground
Ginger1 tablespoon minced1/2 teaspoon dried ground
Marjoram3 teaspoons fresh1 teaspoon dried
Onion1 medium onion1 teaspoon onion powder
Oregano3 teaspoons fresh1 teaspoon dried
Parsley2 teaspoons fresh1 teaspoon dried
Rosemary3 teaspoons fresh1 teaspoon dried
Sage2 teaspoons fresh1 tespoon dried
Star Anise1 star anise fresh1/2 tespoon anise seed
Tarragon3 teaspoons fresh1 teaspoon dried
Thyme3 teaspoons fresh1 teaspoon dried
Thyme1 tespoon dried3/4 teaspoons ground
Vanilla1 inch vanilla bean1 teaspoon extract

Other essential Ingredient Conversions