When to use fresh herbs and when dried ones are better, how to convert between them (roughly three parts fresh to one part dried), and which herbs lose almost everything when dried.
The short answer¶
Use three times as much fresh herb as dried, by volume: 1 tablespoon of chopped fresh herb is roughly equivalent to 1 teaspoon of dried. Dried herbs are more concentrated because the water has gone, but they have also lost some of their volatile aroma, which is why the ratio is not higher.
Treat this as a starting point, not a law. Strong, resinous herbs lose little in drying; delicate, grassy ones lose most of what makes them worth having. And a jar that has sat open for two years may have almost no flavour left at all.
Conversion table¶
| Herb | Fresh | Dried equivalent | Notes |
|---|---|---|---|
| Most chopped herbs | 1 tbsp | 1 tsp | The standard 3:1 |
| thyme | 1 tbsp leaves (about 6 sprigs) | 1 tsp | Dries very well |
| oregano | 1 tbsp | 1 tsp | Many cooks prefer dried; it is sharper |
| rosemary | 1 tbsp | 1 tsp | Crumble or grind dried needles; they stay spiky |
| sage | 1 tbsp chopped (about 6 leaves) | 1 tsp rubbed | Rubbed sage is fluffy, so pack lightly |
| Bay | 1 fresh leaf | 1–2 dried leaves | Fresh bay is sharper and more resinous |
| dill | 1 tbsp | 1 tsp | Dried dill ("dill weed") is faint; use more |
| tarragon | 1 tbsp | 1 tsp | Dried is hay-like; fresh is far better |
| mint | 1 tbsp | 1 tsp | Dried mint is a different, valid ingredient |
| basil | 1 tbsp | 1 tsp | Dried is a poor substitute for fresh |
| parsley | 1 tbsp | 1 tsp | Dried adds colour, little flavour |
| Ginger (for comparison) | 1 tbsp grated fresh | ¼ tsp ground | Not a herb, but often asked |
Herbs that dry well¶
These are mostly woody Mediterranean herbs from the mint family (thyme, oregano, rosemary, sage, marjoram, savory) plus bay. Their aroma comes from robust, oil-rich compounds stored in glands on the leaf, which survive drying well. Dried oregano is standard in Greek and Italian cooking, and Greek cooks often prefer it to fresh.
Dried mint deserves special mention: in Turkish, Persian, Lebanese and Greek kitchens it is a separate ingredient, sprinkled on yoghurt, soups and salads, and its flavour is deeper and more rounded than fresh mint. Dried fenugreek-leaves (kasuri methi) are similarly prized in north Indian cooking.
Herbs that dry badly¶
basil, parsley, coriander leaf, chives, chervil and tarragon are soft, tender herbs whose fresh, green top notes are exactly the volatile compounds lost in drying. Dried versions taste of hay. For these, freezing is a far better way to preserve them (see freezing-herbs), or use a paste such as pesto or salsa-verde.
When dried is better¶
- Long cooking. In a stew, ragù or braise, dried oregano, thyme or bay release flavour steadily and hold up to hours of simmering.
- Dry rubs and blends. Fresh herbs add moisture that stops a rub forming a crust. See dry-rubs-and-marinades.
- Blends with a tradition behind them. herbes-de-provence, italian-seasoning and zaatar are defined by dried herbs.
When fresh is better¶
- Finishing. Anything scattered on at the end: salads, curries, soups, noodles.
- Sauces built on the herb itself. pesto, chimichurri (though dried oregano is traditional in some versions), salsa-verde, gremolata, green-chutney.
- South-East Asian cooking. Thai, Vietnamese and Lao dishes depend on piles of fresh herbs.
🛟 The dish tastes dusty or bitter
Too much dried herb, added too late. Dried herbs need at least 10–15 minutes of cooking in liquid to rehydrate and release flavour; sprinkling them on at the end gives a dusty texture. If a dish is already over-herbed, dilute it with more of the base (stock, tomato, beans) and add a squeeze of lemon to lift it.
Checking your dried herbs¶
Crumble a pinch between your fingers and smell it. If you cannot identify the herb with your eyes closed, it is time to replace it. Dried herbs are at their best for about a year; see how-long-spices-last and drying-herbs.