How To convert Fresh Herb to Dried Herbs

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

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

If us don’t have actually them in the backyard, they room easy enough to discover at the supermarket but can get exceptionally expensive details times of the year for this reason if girlfriend only need a small of a particular herb for a recipe, be sure to incorporate it in something else you room preparing. If all else fails, make a soup or stew and use up some of those herbs.


How Fresh space Your Dried Herbs?

One factor I don’t favor using dried herbs is I never ever know just how long they’ve been in the summer sprouts cabinet. Together a basic rule, ground spices and herb leaves will certainly be thought about “fresh” if save on computer in optimal conditions for 1 come 2 years.

I understand some of the spice jars in my pantry are as old together my kids, well maybe not the old, but they execute tend to acquire lost and unused specifically those way in the back.

And what around when you acquisition a brand-new container but feel favor you need to wait until you complete the older jar also if the spices in it are flavorless? I suppose we have to all use a long-term marker and also date the jars as quickly as we acquisition them or put a litter out day on them however then exactly how do we know how long they’ve remained in some storage facility or on the supermarket shelves?

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

Personally, ns don’t think we do, so ns suggest prior to you start cooking a meal that needs dried herbs, you very first check your spice cabinet to make certain you have actually what friend need and also then provide them a rapid sniff and also then taste to make sure they space fresh sufficient to use.

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

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

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

The general rule for dried “flaky” herbs favor dried cilantro or dried tarragon is 3 to 1 or three components fresh come one part dried. You can additionally look in ~ this as

1 tablespoon new herbs = 1 tespoon dried herbs

If you space working with dried soil herbs choose ground ginger which is walk to it is in even an ext potent than the dried flaky herbs, the basic ratio is 4 come 1 or four parts fresh to one component dried.

Another basic rule:

1 teaspoon dried leaf herb = 1/2 teaspoon soil dried herb

Why this Ratios?

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

When girlfriend talk around herbs favor rosemary and also thyme with even harder leaves 보다 something choose a basil, the strongness of flavor can be also greater for this reason be careful when including these dried spices to a dish.

Exceptions come the Rule

Like everything in life, over there are constantly exceptions come my general rules above. For example, you would certainly substitute 1 fresh bay sheet for 2 dried or 1 tool onion because that 1 teaspoon onion powder. Both basil and parsley surprised me with a 2 come 1 fresh to dried.

I walk a find on the internet to see what I might find because that these conversions and came up v this chart. There was no one consensus between all the sites, yet this have to be a good start to occupational with until 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 for this reason I’ll do a copy of the graph below and print it out then ice it to the within of among my cabinet doors so it’s handy when I need it. It sit right next to my Meat Doneness Chart.

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

Other necessary Ingredient Conversions