How To convert Fresh Herb to Dried Herbs

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

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If we don’t have them in the backyard, they space easy enough to uncover at the supermarket yet can get very expensive particular times of the year therefore if friend only require a little of a specific herb for a recipe, be certain to combine it in something rather you room preparing. If all else fails, do a soup or stew and also use up few of those herbs.


How Fresh room Your Dried Herbs?

One factor I don’t prefer using dried herbs is I never know just how long they’ve been in the spice cabinet. Together a basic rule, soil spices and also herb leaves will certainly be taken into consideration “fresh” if save in optimal conditions for 1 come 2 years.

I recognize some of the freckles jars in my pantry room as old as my kids, well probably not that old, yet they do tend to gain lost and also unused particularly those method in the back.

And what around when you purchase a new container however feel favor you need to wait till you complete the older jar also if the seasonings in it space flavorless? I suppose we must all usage a permanent marker and also date the jars as shortly as we purchase them or placed a throw out date on them but then exactly how do us know just how long they’ve been in some warehouse facility or ~ above the supermarket shelves?

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

Personally, i don’t think we do, so ns suggest before you start cooking a meal that calls for dried herbs, you first check her spice room to make sure you have actually what girlfriend need and also then offer them a quick sniff and also then taste come make certain they are fresh sufficient to use.

If lock don’t taste together potent as you like, you may need come add an ext than referred to as for to comprise for the difference.

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

All girlfriend Really should Know about Converting fresh Herbs to dried Herbs

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

1 tablespoon new herbs = 1 teaspoon dried herbs

If you are working v dried floor herbs choose ground ginger which is going to be even much more potent than the dried flaky herbs, the general ratio is 4 come 1 or four parts fresh come one component dried.

Another basic rule:

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

Why this Ratios?

If you’re wondering why you need so much much more fresh herbs compared to dried herbs, you have to remember the fresh herbs prefer basil and also parsley are 80% come 90% water. In the dry process, the water it s okay evaporated leaving extremely potent vital oils with an ext concentrated spices than your fresh counterparts.

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

Exceptions come the Rule

Like every little thing in life, over there are always exceptions come my general 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 also parsley surprised me with a 2 to 1 new to dried.

I did a search on the web to see what I might find because that these conversions and also came up v this chart. There was nobody consensus between all the sites, however this must be a good start to work-related with until you come up with your own ratios.

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Print & Save

There’s no way I’m going to remember all these conversions therefore I’ll make a copy the the chart below and print it the end then ice it to the within of among my cabinet doors so it’s handy when I require it. It sit right next to my Meat Doneness Chart.

Herb FreshCorresponding Dried
Basil2 teaspoons finely chopped1 teaspoon dried
Bay Leaf1 sheet fresh2 pipeline dried
Chervil3 teaspoons fresh1 tespoon dried
Cilantro3 teaspoons fresh1 teaspoon dried
Cinnamon1 cinnamon stick1/2 teaspoon ground
Cumin4.5 tablespoons entirety seed4 TBS ground (1 oz.)
Dill3 teaspoons fresh1 teaspoon dried
Garlic (large)1 clove fresh (1.5 tsp minced)1/2 tespoon powder
Garlic (small)1 clove fresh (1/2 tsp minced)1/8 teaspoon powder
Ginger1 tablespoon fresh grated1/4 teaspoon dry ground
Ginger1 tablespoon minced1/2 teaspoon dry ground
Marjoram3 teaspoons fresh1 tespoon dried
Onion1 medium onion1 teaspoon onion powder
Oregano3 teaspoons fresh1 teaspoon 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 tespoon dried3/4 teaspoons ground
Vanilla1 customs vanilla bean1 teaspoon extract

Other necessary Ingredient Conversions