Have a recipe that calls for a measly 1 tablespoon of fresh herbs but don’t want to buy a whole bunch? Follow this simple guide to substitute dried herbs and save a bundle (or a bunch).
General Rule of Thumb:
1 tablespoon fresh herb = 1 teaspoon dried herb
Dried herbs have a concentrated flavor that mellows with cooking, so they work best in recipes like sauces, soups or baked dishes with long cooking times. Be sure to add dried herbs near the beginning of the cooking time to allow the flavors to soften. Heartier herbs, like oregano, thyme, sage and rosemary* work the best.
Stick with the fresh version for delicate herbs like basil, mint and parsley. And add them near the end of cooking for the biggest splash of flavor. To make fresh herbs last up to a week once you’ve purchased them, wrap the stems with a wet paper towel, and store in a zip-top plastic bag in the refrigerator.
Trying growing your own herbs at home. Planting and caring for a garden can be a fun and educational family activity. Herbs like mint, basil and parsley are easy to grown and can be planted in pots.
*Note: Rosemary is the one exception to the rule of thumb above. When substituting dried rosemary for fresh, use equal amounts.