Fresh to Dried Herb Converter

How the conversion works

The calculator uses one line from the Basic Ingredient Substitutions list published by University of Nebraska-Lincoln Extension:

1 tablespoon finely cut fresh herbs = 1 teaspoon dried leaf herbs = 1/2 teaspoon ground dried herbs

A tablespoon is three teaspoons, so the ratios are:

• Fresh to dried leaf: divide by 3
• Fresh to ground: divide by 6
• Dried leaf to fresh: multiply by 3
• Dried leaf to ground: divide by 2

Whatever you enter is converted to teaspoons, run through the ratio, and shown in the spoon or cup measure that fits.

Worked example

A soup recipe calls for 2 tablespoons of fresh thyme leaves. You have a jar of dried thyme.

1. 2 tablespoons = 6 teaspoons of fresh.
2. 6 / 3 = 2 teaspoons of dried thyme.

A marinade calls for 1 1/2 teaspoons of dried oregano, and you have a pot of fresh oregano on the windowsill.

1. 1.5 x 3 = 4.5 teaspoons of fresh.
2. That is 1 1/2 tablespoons of finely cut fresh oregano.

Why dried herbs are used in smaller amounts

A fresh leaf is mostly water. Drying removes the water and leaves the flavor compounds behind in a much smaller, lighter leaf. A teaspoon of dried leaves therefore holds the flavor of many more leaves than a teaspoon of fresh ones.

Grinding goes one step further. Crumbled leaves have air between them. Powder does not, so the same spoon holds more herb. That is why the ground figure is half the dried leaf figure.

When to add them

Dried and fresh herbs behave differently in the pot, so a swap often means a change in timing as well as amount.

Dried herbs go in early. They need heat, moisture and time to soften and release their flavor. Add them with the liquid, or cook them briefly in the oil at the start.

Fresh, tender herbs go in late. Basil, cilantro, parsley, dill, mint and chives lose their flavor and color with long cooking. Stir them in at the end or scatter them on top.

Fresh, woody herbs can cook longer. Rosemary, thyme, sage and bay hold up to simmering and roasting, and can go in early like their dried versions.

If a recipe adds fresh basil at the very end and you are using dried basil instead, add it ten or fifteen minutes earlier so it has time to do its work.

Where the swap works, and where it does not

Dried herbs do well in dishes that cook for a while and have liquid in them: soups, stews, braises, sauces, marinades, rubs and bread doughs.

Fresh herbs are hard to replace when they are eaten raw or are the main ingredient. Dried basil will not make pesto, dried parsley will not make tabbouleh, and dried cilantro adds very little to a salsa. In those dishes it is better to use a different fresh herb than the dried version of the right one.

Some herbs dry better than others. Oregano, thyme, rosemary, sage and bay keep much of their character. Parsley, chives, cilantro and basil lose a good deal of theirs.

The ratio is a starting point

The 3 to 1 rule is an average across many herbs. Real jars vary:

• Age. Dried herbs fade. A jar opened two years ago is far weaker than a new one, and you may need more.
• The herb. Dried rosemary and sage are strong, and a little goes a long way. Dried parsley is mild.
• The cut. “Finely cut” matters. Whole or roughly torn leaves pack loosely, so a tablespoon of them holds less herb than a tablespoon of finely chopped ones.

Start with the converted amount, taste near the end of cooking, and add more if the dish needs it.

Tips and common mistakes

Do not convert a whole bunch by eye. “A bunch” varies from shop to shop. Chop it, measure it in tablespoons, then convert.

Check which dried form the recipe means. “1 teaspoon sage” could be rubbed, crumbled leaf or ground. If the recipe does not say and yours is ground, use less.

Measure dried herbs over the counter, not over the pot. Steam rising into the jar brings in moisture and shortens its life.