How To convert Fresh Herb to Dried Herbs

Let me begin by saying, I shot to use fresh herbs end dried herbs as much as humanly possible. We flourish fresh herbs in the spring and throughout the summer and also many of lock last v the fall and also some right right into winter.

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If we don’t have actually them in the backyard, they space easy enough to uncover at the supermarket but can get extremely expensive specific times that the year so if friend only need a tiny of a specific herb for a recipe, be certain to incorporate it in something rather you room preparing. If all else fails, do a soup or stew and also use up some of those herbs.


How Fresh space Your Dried Herbs?

One reason I don’t favor using dried herbs is I never know just how long they’ve been in the spice cabinet. As a basic rule, soil spices and herb leaves will certainly be thought about “fresh” if stored in optimal problems for 1 to 2 years.

I know some that the summer sprouts jars in mine pantry space as old as my kids, well perhaps not that old, however they do tend to gain lost and unused especially those method in the back.

And what around when you purchase a new container however feel favor you need to wait until you complete the enlarge jar even if the flavors in it space flavorless? I intend we have to all use a permanent marker and also date the jars as quickly as we acquisition them or put a litter out date on them however then exactly how do we know exactly how long they’ve been in some storage facility or top top the supermarket shelves?

How perform we really know exactly how much shelf life is left in our seasonings?

Personally, ns don’t think we do, so i suggest prior to you start cooking a enjoy the meal that requires dried herbs, you very first check your spice room to make certain you have actually what you need and then provide them a quick sniff and also then taste come make certain they room fresh sufficient to use.

If castle don’t taste together potent together you like, you may need to add much more than referred to as for to consist of for the difference.

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

All friend Really need to Know around Converting fresh Herbs to dried Herbs

The general dominance for dried “flaky” herbs favor dried cilantro or dried tarragon is 3 to 1 or three components fresh to one component dried. Friend can likewise look at this as

1 tablespoon fresh herbs = 1 teaspoon dried herbs

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

Another basic rule:

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

Why this Ratios?

If you’re wondering why you need so much more fresh herbs compared to dried herbs, you have to remember the fresh herbs favor basil and also parsley space 80% to 90% water. In the drying process, the water it s okay evaporated leaving incredibly potent crucial oils with an ext concentrated seasonings than your fresh counterparts.

When you talk around herbs favor rosemary and also thyme with even harder leaves than something favor a basil, the soot of flavor deserve to be also greater for this reason be cautious when including these dried flavors to a dish.

Exceptions come the Rule

Like every little thing in life, there are constantly exceptions to my general rules above. For example, you would certainly substitute 1 new bay leaf for 2 dried or 1 tool onion for 1 teaspoon onion powder. Both basil and also parsley surprised me with a 2 to 1 new to dried.

I did a search on the net to watch what I could find for these conversions and came up with this chart. Over there was no one consensus between all the sites, but this have to be a an excellent start to work-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 every these conversions so I’ll do a copy the the chart below and print it out then ice it come the within of among my room doors therefore it’s handy when I need it. It sits right beside my Meat Doneness Chart.

Herb FreshCorresponding Dried
Basil2 teaspoons carefully chopped1 tespoon dried
Bay Leaf1 leaf fresh2 pipeline dried
Chervil3 teaspoons fresh1 teaspoon dried
Cilantro3 teaspoons fresh1 tespoon dried
Cinnamon1 cinnamon stick1/2 tespoon ground
Cumin4.5 tablespoons whole seed4 TBS soil (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 tespoon dried
Onion1 medium onion1 teaspoon onion powder
Oregano3 teaspoons fresh1 teaspoon dried
Parsley2 teaspoons fresh1 teaspoon dried
Rosemary3 teaspoons fresh1 tespoon dried
Sage2 teaspoons fresh1 teaspoon dried
Star Anise1 star anise fresh1/2 tespoon anise seed
Tarragon3 teaspoons fresh1 teaspoon dried
Thyme3 teaspoons fresh1 teaspoon dried
Thyme1 teaspoon dried3/4 teaspoons ground
Vanilla1 customs vanilla bean1 teaspoon extract

Other vital Ingredient Conversions