How To convert Fresh Herb to Dried Herbs

Let me begin by saying, I try to use fresh herbs over dried herbs as lot as humanly possible. We flourish fresh herbs in the spring and also throughout the summer and also many of castle last with the fall and also some right into winter.

You are watching: 1/4 cup fresh parsley to dried

If we don’t have actually them in the backyard, they space easy sufficient to discover at the supermarket yet can get extremely expensive certain times that the year therefore if you only require a little of a certain herb because that a recipe, be sure to combine it in something else you room preparing. If all else fails, do a soup or stew and use up several of those herbs.


How Fresh space Your Dried Herbs?

One factor I don’t prefer using dried herbs is I never know how long they’ve remained in the freckles cabinet. As a general rule, floor spices and herb leaves will be thought about “fresh” if stored in optimal problems for 1 to 2 years.

I understand some that 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 also unused particularly those method in the back.

And what around when you purchase a new container but feel like you have to wait until you end up the older jar also if the spices in it space flavorless? I suppose we need to all usage a permanent marker and also date the jars as quickly as we acquisition them or put a throw out day on them yet then just how do us know just how long they’ve remained in some warehouse facility or top top the supermarket shelves?

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

Personally, i don’t think us do, so ns suggest prior to you start food preparation a meal that requires dried herbs, you very first check your spice room to make certain you have what friend need and then offer them a quick sniff and also then taste to make sure they are fresh sufficient to use.

If they don’t taste together potent together you like, you might need to add much more than called for to comprise for the difference.

Ratios because that Converting new Herbs to dried Herbs to Ground Herbs

All girlfriend Really have to Know about Converting new Herbs to dry Herbs

The general dominance for dried “flaky” herbs choose dried cilantro or dried tarragon is 3 come 1 or three parts fresh to one component dried. Girlfriend can likewise look in ~ this as

1 tablespoon new herbs = 1 teaspoon dried herbs

If you room working v dried floor herbs prefer ground ginger i m sorry is walk to be even much more potent than the dried flaky herbs, the basic ratio is 4 to 1 or four components fresh to one part dried.

Another general rule:

1 teaspoon dried sheet herb = 1/2 teaspoon floor dried herb

Why these Ratios?

If you’re wonder why you need so much more fresh herbs contrasted to dried herbs, you need to remember that fresh herbs prefer basil and parsley room 80% to 90% water. In the dry process, the water gets evaporated leaving very potent essential oils with much more concentrated spices than their fresh counterparts.

When you talk around herbs like rosemary and also thyme with also harder leaves 보다 something favor a basil, the strongness of flavor have the right to be also greater therefore be careful when including these dried spices to a dish.

Exceptions to the Rule

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

I go a find on the internet to watch what I could find for these conversions and came up v this chart. There was no one consensus in between all the sites, yet this must be a an excellent start to occupational with till you come up v your own ratios.

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Print & Save

There’s no method I’m going come remember all these conversions so I’ll make a copy the the graph below and print it out then ice it come the inside of among my room doors therefore it’s handy once I need it. It sits right alongside my Meat Doneness Chart.

Herb FreshCorresponding Dried
Basil2 teaspoons carefully chopped1 teaspoon dried
Bay Leaf1 leaf fresh2 pipeline dried
Chervil3 teaspoons fresh1 teaspoon dried
Cilantro3 teaspoons fresh1 teaspoon dried
Cinnamon1 cinnamon stick1/2 teaspoon ground
Cumin4.5 tablespoons entirety seed4 TBS floor (1 oz.)
Dill3 teaspoons fresh1 tespoon dried
Garlic (large)1 clove new (1.5 tsp minced)1/2 teaspoon powder
Garlic (small)1 clove fresh (1/2 tsp minced)1/8 teaspoon powder
Ginger1 tablespoon freshly grated1/4 teaspoon dried ground
Ginger1 tablespoon minced1/2 teaspoon dry ground
Marjoram3 teaspoons fresh1 teaspoon dried
Onion1 tool 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 tespoon dried
Thyme3 teaspoons fresh1 teaspoon dried
Thyme1 teaspoon dried3/4 teaspoons ground
Vanilla1 customs vanilla bean1 tespoon extract

Other essential Ingredient Conversions