How To Convert Fresh Herb to Dried Herbs

Let me start by saying, I attempt to use fresh herbs over dried herbs as much as humanly possible. We grow fresh herbs in the spring and throughout the summer and also many type of of them last through the fall and also some right right into winter.

You are watching: 1/4 cup fresh cilantro to dried

If we don’t have them in the backyard, they are basic sufficient to find at the supersector yet can gain extremely expensive specific times of the year so if you only need a little of a particular herb for a recipe, be certain to incorpoprice it in something else you are preparing. If all else stops working, make a soup or stew and usage up some of those herbs.


How Fresh Are Your Dried Herbs?

One factor I don’t favor making use of dried herbs is I never understand exactly how long they’ve remained in the spice cabinet. As a general dominion, ground seasonings and herb leaves will be thought about “fresh” if stored in optimal conditions for 1 to 2 years.

I know some of the spice jars in my panattempt are as old as my children, well maybe not that old, but they do tfinish to acquire shed and unused particularly those means in the ago.

And what around as soon as you purchase a brand-new container yet feel like you need to wait until you complete the older jar also if the flavors in it are flavorless? I suppose we should all usage a long-term marker and date the jars as shortly as we purchase them or put a throw out day on them but then just how carry out we recognize how long they’ve been in some storage facility or on the supermarket shelves?

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

Personally, I don’t think we perform, so I indicate prior to you start cooking a meal that requires dried herbs, you initially inspect your spice cabinet to make sure you have what you require and also then give them a quick sniff and also then taste to make certain they are fresh enough to usage.

If they don’t taste as potent as you choose, you may have to include even more than dubbed for to comprise for the distinction.

Ratios For Converting Fresh Herbs to Dry Herbs to Ground Herbs

All You Really Need To Know About Converting Fresh Herbs to Dry Herbs

The general rule for dried “flaky” herbs prefer dried cilantro or dried tarragon is 3 to 1 or 3 components fresh to one part dried. You can also look at this as

1 tablespoon fresh herbs = 1 teaspoon dried herbs

If you are functioning via dried ground herbs favor ground ginger which is going to be also more potent than the dried flaky herbs, the general ratio is 4 to 1 or four components fresh to one component dried.

Anvarious other basic rule:

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

Why These Ratios?

If you’re wondering why you need so a lot more fresh herbs compared to dried herbs, you need to remember that fresh herbs prefer basil and also parsley are 80% to 90% water. In the drying process, the water gets evaporated leaving incredibly potent essential oils via even more focused flavors than their fresh countercomponents.

When you talk about herbs favor rosemary and also thyme via also harder leaves than somepoint favor a basil, the intensity of flavor deserve to be also better so be mindful when including these dried spices to a dish.

Exceptions to the Rule

Like everything in life, tbelow are always exceptions to my general rules over. For instance, you would certainly substitute 1 fresh bay leaf for 2 dried or 1 tool onion for 1 teaspoon onion powder. Both basil and parsley surprised me via a 2 to 1 fresh to dried.

I did a search on the Internet to view what I can discover for these conversions and also came up via this chart. Tbelow was no one agreement between all the sites, yet this should be an excellent start to work-related through till you come up with your own ratios.

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Publish & Save

There’s no way I’m going to remember all these conversions so I’ll make a copy of the chart listed below and print it out then tape it to the inside of one of my cabinet doors so it’s handy when I need it. It sits appropriate next to my Meat Doneness Chart.

Herb FreshCorresponding Dried
Basil2 teaspoons carefully chopped1 teaspoon dried
Bay Leaf1 leaf fresh2 leaves dried
Chervil3 teaspoons fresh1 teaspoon dried
Cilantro3 teaspoons fresh1 teaspoon dried
Cinnamon1 cinnamon stick1/2 teaspoon ground
Cumin4.5 tablespoons whole seed4 TBS ground (1 oz.)
Dill3 teaspoons fresh1 teaspoon dried
Garlic (large)1 clove fresh (1.5 tsp minced)1/2 teaspoon powder
Garlic (small)1 clove fresh (1/2 tsp minced)1/8 teaspoon powder
Ginger1 tablespoon freshly grated1/4 teaspoon dry 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 teaspoon dried
Rosemary3 teaspoons fresh1 teaspoon dried
Sage2 teaspoons fresh1 teaspoon dried
Star Anise1 star anise fresh1/2 teaspoon anise seed
Tarragon3 teaspoons fresh1 teaspoon dried
Thyme3 teaspoons fresh1 teaspoon dried
Thyme1 teaspoon dried3/4 teaspoons ground
Vanilla1 inch vanilla bean1 teaspoon extract

Other Important Ingredient Conversions