How To transform Fresh Herb come Dried Herbs

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

You are watching: 1 fresh basil leaf to dried

If us don’t have them in the backyard, they room easy sufficient to discover at the supermarket however can get very expensive specific times of the year for this reason if you only require a tiny of a details herb for a recipe, be certain to incorporate it in something rather you are preparing. If all else fails, do a soup or stew and also use up several 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 freckles cabinet. Together a general rule, ground spices and also herb leaves will certainly be thought about “fresh” if save in optimal conditions for 1 to 2 years.

I know some the the spice jars in mine pantry are as old together my kids, well probably not the old, but they execute tend to gain lost and unused especially those means in the back.

And what around when you purchase a new container yet feel favor you need to wait till you end up the enlarge jar even if the seasonings in it space flavorless? I expect we must all usage a long-term marker and date the jars as quickly as we acquisition them or placed a throw out day on them however then just how do we know exactly how long they’ve been in some storage facility or ~ above the supermarket shelves?

How carry out we really know exactly how much shelf life is left in our seasonings?

Personally, ns don’t think us do, so i suggest before you start cooking a meal that needs dried herbs, you first check her spice room to make certain you have what friend need and also then give them a quick sniff and then taste come make sure they space fresh sufficient to use.

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

Ratios for Converting fresh Herbs to dried Herbs to Ground Herbs

All friend Really must Know around Converting fresh Herbs to dry Herbs

The general rule for dried “flaky” herbs like dried cilantro or dried tarragon is 3 come 1 or three parts fresh come one component dried. Girlfriend can additionally look at this as

1 tablespoon fresh herbs = 1 teaspoon dried herbs

If you are working through dried soil herbs choose ground ginger which is walking to it is in even an ext potent than the dried flaky herbs, the basic ratio is 4 to 1 or four components fresh to one component dried.

Another general rule:

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

Why these Ratios?

If you’re wondering why you need so much an ext fresh herbs contrasted to dried herbs, you need to remember the fresh herbs favor basil and parsley space 80% come 90% water. In the dry process, the water it s okay evaporated leaving exceptionally potent essential oils with an ext concentrated seasonings than their fresh counterparts.

When friend talk around herbs like rosemary and thyme with even harder leaves 보다 something prefer a basil, the strongness of flavor can be even greater for this reason be careful when adding these dried spices to a dish.

Exceptions come the Rule

Like every little thing in life, over there are always exceptions to my general rules above. For example, you would certainly substitute 1 fresh bay leaf for 2 dried or 1 medium onion for 1 tespoon onion powder. Both basil and also parsley surprised me v a 2 to 1 fresh to dried.

I go a find on the web to see what I might find because that these conversions and also came up with this chart. There was no one consensus in between all the sites, however this have to be a good start to work with until you come up with your very own ratios.

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Print & Save

There’s no means I’m going come remember all these conversions for this reason I’ll make a copy that the chart below and print it out then ice it come the within of one of my room doors so it’s handy once I need it. It sits right next to my Meat Doneness Chart.

Herb FreshCorresponding Dried
Basil2 teaspoons finely chopped1 teaspoon dried
Bay Leaf1 leaf fresh2 leaves dried
Chervil3 teaspoons fresh1 teaspoon dried
Cilantro3 teaspoons fresh1 teaspoon dried
Cinnamon1 cinnamon stick1/2 tespoon ground
Cumin4.5 tablespoons whole seed4 TBS floor (1 oz.)
Dill3 teaspoons fresh1 teaspoon dried
Garlic (large)1 clove new (1.5 tsp minced)1/2 teaspoon powder
Garlic (small)1 clove fresh (1/2 tsp minced)1/8 tespoon powder
Ginger1 tablespoon freshly grated1/4 teaspoon dried ground
Ginger1 tablespoon minced1/2 teaspoon dry ground
Marjoram3 teaspoons fresh1 teaspoon dried
Onion1 tool 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 teaspoon dried
Thyme3 teaspoons fresh1 teaspoon dried
Thyme1 tespoon dried3/4 teaspoons ground
Vanilla1 customs vanilla bean1 teaspoon extract

Other vital Ingredient Conversions