Ever wondered what the fresh herbs to dry herbs equivalent was? Well, hey… No more guessing!
Unless you have an indoor herb garden, fresh herbs are crazy expensive at the stores during the winter months. I usually can’t justify the cost, so this time of year, I like to swap out dry herbs in recipes that call for fresh. Because dry herbs are usually quite a bit more potent {because all of the water has been sucked out of them}, you will want to adjust the amount of dried herbs you use.
Luckily, there is a pretty simple rule of thumb when substituting dried herbs for fresh. When using dried herbs, use 1/3 the amount the recipe calls for. So, 1 tbsp. of fresh basil would equal about 1 tsp. of dried basil.
If you are lucky enough to have access to inexpensive fresh herbs {or just like to spring for fresh}, you can always add them to recipes that call for dried…just do the exact opposite: add three times the amount of fresh.
So there you have it, now you know the fresh herbs to dry herbs equivalent for your recipes. 🙂
Isn’t math fun?
~Mavis
P.S. If you’ve never dried herbs before check out my article on How to Dry Herbs. {Spoiler alert: It’s so easy!!}
Rosemary says
Math . . . I had algebra and geometry in high school – barely made it out of those classes alive. But this math, I can do! Thanks!
Jules says
This made me laugh! I have never been a math maven, and with herbs, fresh or dried, I just throw in what looks about right … usually more. Mostly because I love the taste and smell of them. And thanks to you, I now dry the herbs from my own garden – especially basil, oregano, and parsley. So easy and so good!