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Title: Fresh Versus Dry Herb Conversion
Categories: Hints, Information
Yield: 1 Hint

1 tb Fresh herbs = 1 ts dried
-herbs
1 ts Dried leaf = 1/2 ts ground
-dried herb powder

The general rule for dried "flaky" herbs like dried cilantro or dried
tarragon is 3 to 1 or three parts fresh to one part dried. You can
also look at this as:

1 tablespoon fresh herbs = 1 teaspoon dried herbs

If you are working with dried ground herbs like ground ginger, which
will be even more potent than the dried flaky herbs, the general
ratio is 4 to 1 or four parts fresh to one part dried.

Another general rule:

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

# Why These Ratios?

If you're wondering why you need so many more fresh herbs than dried
herbs, you must remember that fresh herbs like basil and parsley are
80% to 90% water. In the drying process, the water evaporates,
leaving highly potent essential oils with more concentrated flavors
than their fresh counterparts.

When you talk about rosemary and thyme with even harder leaves than
basil, flavor intensity can be even more significant, so be careful
when adding these dried spices to a dish.

# Exceptions to the Rule

Like everything in life, there are always exceptions to my general
rules above. For example, you would substitute one fresh bay leaf for
two dried or one medium onion for one teaspoon of onion powder. Both
basil and parsley surprised me with a 2 to 1 fresh to dried.

I searched the Internet to see what I could find for these
conversions and came up with this chart. There was no consensus
between all the sites, but this should be a good start to work with
until you come up with your ratios.

Herb Fresh Corresponding Dried
============== ========================== =======================
Basil 2 ts finely chopped 1 ts dried
Bay Leaf 1 leaf fresh 2 leaves dried
Chervil 3 ts fresh 1 ts dried
Cilantro 3 ts fresh 1 ts dried
Cinnamon 1 cinnamon stick 1/2 ts ground
Cumin 4.5 tb whole seed 4 tb ground (1 oz)
Dill 3 ts fresh 1 ts dried
Garlic (large) 1 clove fresh (1.5 ts minced) 1/2 ts powder
Garlic (small) 1 clove fresh (1/2 ts minced) 1/8 ts powder
Ginger 1 tb freshly grated 1/4 ts dry ground
Ginger 1 tb minced 1/2 ts dry ground
Marjoram 3 ts fresh 1 ts dried
Onion 1 med onion 1 ts onion powder
Oregano 3 ts fresh 1 ts dried
Parsley 2 ts fresh 1 ts dried
Rosemary 3 ts fresh 1 ts dried
Sage 2 ts fresh 1 ts dried
Star Anise 1 star anise fresh 1/2 ts anise seed
Tarragon 3 ts fresh 1 ts dried
Thyme 3 ts fresh 1 ts dried
Thyme 1 ts dried 3/4 ts ground
Vanilla 1 in vanilla bean 1 ts extract

Source: <https://www.reluctantgourmet.com/
converting-fresh-herbs-to-dried-ratios/>

Recipe by Stephen Jones

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