You find a recipe calling for fresh basil and all you have is dried. Do you swap it? How much? Get it wrong and your dish either tastes flat or wildly overpowering. I've made both mistakes — this guide gives you the exact ratios so you don't have to.
Fast Answer
Most fresh-to-dried herb conversions follow a 3:1 ratio—use 1 teaspoon dried for every 1 tablespoon fresh. Adjust based on herb strength.
Fresh & Dried Herb Converter
Convert chopped fresh herbs, crumbled dried herbs and fresh sprigs.
Fresh-to-Dried Herb Conversion Chart
Use these amounts to convert chopped fresh leaves to crumbled dried leaves—or dried herbs back to fresh.
The standard rule: Use 1 teaspoon dried herb for every 1 tablespoon chopped fresh herb. Parsley and sage use a range because their dried forms vary in strength and density.
| Herb | 1 tbsp fresh | ¼ cup fresh | ½ cup fresh | 1 cup fresh | 1 tsp dried equals | Substitution note |
|---|---|---|---|---|---|---|
| Basil | 1 tsp dried | 4 tsp dried | 8 tsp dried | 16 tsp dried | 1 tbsp fresh | Limited Good in cooked sauces; poor for pesto, Caprese and garnishes. |
| Bay leaf | 1 fresh Mediterranean bay leaf = 1 similar-size dried Mediterranean bay leaf | Count only | Special Do not use the volume ratio. Bay species and leaf sizes vary. | |||
| Chervil | 1 tsp dried | 4 tsp dried | 8 tsp dried | 16 tsp dried | 1 tbsp fresh | Poor swap Much of chervil's delicate flavor disappears when dried. |
| Chives | 1 tsp dried | 4 tsp dried | 8 tsp dried | 16 tsp dried | 1 tbsp fresh | Poor swap Freeze-dried chives work better than conventionally dried chives. |
| Cilantro | 1 tsp dried | 4 tsp dried | 8 tsp dried | 16 tsp dried | 1 tbsp fresh | Poor swap Dried cilantro cannot reproduce fresh cilantro's bright aroma. |
| Dill weed | 1 tsp dried | 4 tsp dried 1 tbsp + 1 tsp |
8 tsp dried 2 tbsp + 2 tsp |
16 tsp dried 5 tbsp + 1 tsp |
1 tbsp fresh | Limited Works in cooked and mixed dishes. Dill seed is not a substitute. |
| Marjoram | 1 tsp dried | 4 tsp dried | 8 tsp dried | 16 tsp dried | 1 tbsp fresh | Good swap Add dried marjoram early in cooked dishes. |
| Mint | 1 tsp dried | 4 tsp dried | 8 tsp dried | 16 tsp dried | 1 tbsp fresh | Limited Useful in teas and some sauces; poor in cocktails and fresh salads. |
| Oregano | 1 tsp dried | 4 tsp dried | 8 tsp dried | 16 tsp dried | 1 tbsp fresh | Good swap Dried oregano works especially well in cooked dishes. |
| Parsley | 1–1½ tsp dried | 4–6 tsp dried 1 tbsp + 1 tsp to 2 tbsp |
8–12 tsp dried 2 tbsp + 2 tsp to 4 tbsp |
16–24 tsp dried 5 tbsp + 1 tsp to ½ cup |
2–3 tsp fresh | Poor swap Adds mild flavor and color but will not replace a fresh garnish. |
| Rosemary | 1 tsp dried | 4 tsp dried | 8 tsp dried | 16 tsp dried | 1 tbsp fresh | Good swap Crush dried rosemary before adding it. |
| Sage, rubbed or crumbled | 1–1½ tsp dried | 4–6 tsp dried 1 tbsp + 1 tsp to 2 tbsp |
8–12 tsp dried 2 tbsp + 2 tsp to 4 tbsp |
16–24 tsp dried 5 tbsp + 1 tsp to ½ cup |
2–3 tsp fresh | Good swap Ground sage is denser; see the ground-herb chart below. |
| Savory | 1 tsp dried | 4 tsp dried | 8 tsp dried | 16 tsp dried | 1 tbsp fresh | Good swap Works well in beans, stews, stuffings and roasted dishes. |
| Tarragon | 1 tsp dried | 4 tsp dried | 8 tsp dried | 16 tsp dried | 1 tbsp fresh | Limited Dried tarragon can taste sharper and less delicate. |
| Thyme | 1 tsp dried | 4 tsp dried | 8 tsp dried | 16 tsp dried | 1 tbsp fresh | Good swap Dried thyme works well in soups, stews, sauces and braises. |
Fresh Parsley to Dried Parsley
Parsley generates more conversion questions than any other herb on this page. That makes sense. Recipes use parsley as both a cooking ingredient and a fresh finishing herb, but dried parsley can’t do both jobs equally well.
Use 1 to 1½ teaspoons dried parsley for every 1 tablespoon chopped fresh parsley. The range is wider than the standard herb conversion because dried parsley flakes vary in strength and lose much of parsley’s fresh character. Start with the lower amount and add more if needed.
Dried parsley works best in soups, stews, sauces, and other cooked dishes where it adds mild herbal flavor and color. It cannot replace the grassy flavor, texture or appearance of fresh parsley in salads, garnishes and uncooked herb sauces.
Quick reference:
- ¼ cup fresh parsley = 4–6 teaspoons dried
- ½ cup fresh parsley = 8–12 teaspoons dried
- 1 cup fresh parsley = 16–24 teaspoons dried
For larger amounts, start with the lower end. If parsley is a major ingredient rather than a background seasoning, use fresh parsley instead.
Fresh Dill to Dried Dill
Fresh dill has a bright, grassy flavor that softens and concentrates when dried. Dried dill works well in soups, sauces, dips, dressings and cooked vegetable dishes. Fresh dill remains the better choice for garnishes and recipes where its fresh aroma is central.
Use 1 teaspoon dried dill weed for every 1 tablespoon chopped fresh dill. In cold dips and dressings, add dried dill early and let the mixture rest before serving. This gives the dried leaves time to rehydrate and release their flavor.
Quick reference:
- ¼ cup fresh dill = 4 teaspoons dried
- ½ cup fresh dill = 8 teaspoons dried
- 1 cup fresh dill = 16 teaspoons dried, or 5 tablespoons plus 1 teaspoon
These conversions apply to dill weed, which means the plant’s leaves. Dill seed has a stronger, different flavor and is not a direct substitute for fresh or dried dill weed.
Fresh Thyme to Dried Thyme
Thyme converts well from fresh to dried, especially in soups, stews, sauces, and braises. Use 1 teaspoon dried thyme for every 1 tablespoon chopped fresh thyme.
Add dried thyme early in the cooking process so it has time to rehydrate and release its flavor. Add fresh thyme later for a brighter, more delicate herbal note.
Thyme sprigs vary in length and leaf density. A medium sprig about four inches long equals approximately a scant ⅛ to ¼ teaspoon dried thyme. Strip and measure the leaves when accuracy matters.
Fresh Rosemary to Dried Rosemary
Rosemary also converts well from fresh to dried in roasted dishes, braises, soups and sauces. Use 1 teaspoon dried rosemary for every 1 tablespoon chopped fresh rosemary.
Dried rosemary can taste strong, and its needles remain firm after cooking. Crush the leaves between your fingers or grind them briefly before adding them. Start with the calculated amount, then taste before adding more.
A medium rosemary sprig about four inches long equals approximately ¼ to ½ teaspoon dried rosemary. Large or heavily branched sprigs may contain considerably more, so measure the stripped leaves when accuracy matters.
Thyme and Rosemary Sprig Conversion Chart
Convert fresh herb sprigs to dried leaves without treating every sprig as the same size.
A sprig is not a standard measurement. These ranges assume a medium sprig about 4 inches long. Use the lower amount first, then adjust to taste.
Fresh Thyme Sprigs to Dried Thyme
| Fresh thyme | Dried thyme |
|---|---|
| 1 sprig | Scant ⅛–¼ tsp |
| 2 sprigs | ¼–½ tsp |
| 3 sprigs | ⅜–¾ tsp |
| 4 sprigs | ½–1 tsp |
| 6 sprigs | ¾–1½ tsp |
Quick answer: One medium thyme sprig equals approximately a scant ⅛ to ¼ teaspoon dried thyme.
Fresh Rosemary Sprigs to Dried Rosemary
| Fresh rosemary | Dried rosemary |
|---|---|
| 1 sprig | ¼–½ tsp |
| 2 sprigs | ½–1 tsp |
| 3 sprigs | ¾–1½ tsp |
| 4 sprigs | 1–2 tsp |
| 6 sprigs | 1½–3 tsp |
Quick answer: One medium rosemary sprig equals approximately ¼ to ½ teaspoon dried rosemary.
Fresh Basil to Dried Basil
Fresh and dried basil share the same origin, but they bring different flavors to a dish. Fresh basil tastes bright, sweet and aromatic. Dried basil has a deeper, more subdued flavor that works better as a background seasoning.
Use 1 teaspoon dried basil for every 1 tablespoon chopped fresh basil. Add dried basil during cooking so it has time to rehydrate and release its flavor. Fresh basil works better near the end of cooking or as a finishing herb.
Dried basil works well in tomato sauces, soups, stews and braises. It is a poor substitute when fresh basil is central to the dish, including pesto, Caprese salad and pasta with fresh tomatoes.
Quick reference:
- ¼ cup fresh basil = 4 teaspoons dried
- ½ cup fresh basil = 8 teaspoons dried
- 1 cup fresh basil = 16 teaspoons dried, or 5 tablespoons plus 1 teaspoon
The mathematical conversion still applies to large amounts, but that does not mean the substitution will taste the same. If a recipe calls for a cup of fresh basil, the herb is probably a major ingredient, and fresh basil remains the better choice.
Fresh Oregano to Dried Oregano
Dried oregano often works especially well in pizza, tomato sauces, braises and Greek-style dishes. Its concentrated, earthy flavor stands up well to heat and longer cooking. Fresh oregano tastes brighter and works better in salads, marinades, and dishes with shorter cooking times.
Use 1 teaspoon dried oregano for every 1 tablespoon chopped fresh oregano. Dried oregano can taste strong when the jar is fresh, so start with the calculated amount and adjust to taste.
Crush dried oregano between your fingers before adding it. This breaks the leaves into smaller pieces and helps release their aroma and flavor. Add it early enough to rehydrate and blend with the other ingredients.
Fresh Cilantro to Dried Cilantro
Dried cilantro is one of the least convincing replacements for its fresh counterpart. Fresh cilantro has a bright, citrusy aroma that fades considerably during drying.
The practical conversion is 1 teaspoon dried cilantro for every 1 tablespoon chopped fresh cilantro. Use dried cilantro only as a background herb in soups, stews and other cooked dishes where several flavors come together.
Do not rely on dried cilantro when fresh cilantro is central to the recipe. It will not provide the same flavor or texture in salsa, guacamole, salads, tacos or garnishes. Fresh flat-leaf parsley can add color and freshness in a pinch, but it will not reproduce cilantro’s distinctive flavor.
Crumbled, Rubbed and Ground Herb Chart
Ground herbs pack more flavor into a spoon than loose dried leaves, so the same volume is not interchangeable.
Chopped Fresh, Crumbled Dried and Ground Herbs
Use this general guide for dried leaf herbs. Begin with the lower ground-herb amount because grind and density vary by product.
| Chopped fresh leaves | Crumbled dried leaves | Finely ground dried herb |
|---|---|---|
| 1 tablespoon | 1 teaspoon | ¼–½ teaspoon |
| ¼ cup | 4 teaspoons | 1–2 teaspoons |
| ½ cup | 8 teaspoons | 2–4 teaspoons |
| 1 cup | 16 teaspoons | 4–8 teaspoons |
Fresh Sage, Rubbed Sage and Ground Sage
Rubbed sage is loose and fluffy. Finely ground sage is denser and can taste much stronger by volume.
| Chopped fresh sage | Rubbed or crumbled sage | Finely ground sage |
|---|---|---|
| 1 tablespoon | 1–1½ teaspoons | ¼–½ teaspoon |
| ¼ cup | 4–6 teaspoons | 1–2 teaspoons |
| ½ cup | 8–12 teaspoons | 2–4 teaspoons |
| 1 cup | 16–24 teaspoons | 4–8 teaspoons |
Choosing Fresh vs. Dried Herbs
Use Dried Herbs When:
- You need longer cooking times (soups, stews, sauces)
- Ingredients must last in your pantry
- You want intense flavor in small amounts
Use Fresh Herbs When:
- Adding finishing flavor (salads, garnishes, pasta)
- You want brightness and aroma that cooking can dull
- You have fresh seasonal herbs on hand
Do Dried Herbs Lose Their Strength?
Dried herbs don’t suddenly spoil at a certain age, but their aroma and flavor gradually fade. That matters when using a conversion chart. One teaspoon of recently opened dried thyme may taste noticeably stronger than the same amount from a jar that has sat in the cabinet for several years.
Most dried herb leaves retain useful flavor for about one to three years when stored properly. For their best flavor, use them within roughly six months to one year. Finely ground herbs lose their aroma faster because more of the herb is exposed to air.
Before using an older jar, crush a small amount between your fingers and smell it. If the aroma is weak, dusty or nearly absent, adding more may not improve the dish. Replace the jar instead.
Store dried herbs in tightly closed containers away from heat, moisture, and direct light. Do not keep them directly above the stove, and avoid shaking the container over a steaming pot. Dating the jar when you open it makes it much easier to know how long it has been in your kitchen.
What Cooks Get Wrong About Fresh and Dried Herbs
The arithmetic is simple. The ingredient choices are where most substitutions go wrong.
-
They treat the 3:1 rule as exact.
One tablespoon fresh to 1 teaspoon dried is a reliable starting point for most herbs, not a promise of identical flavor. Parsley and rubbed sage may need 1 to 1½ teaspoons dried.
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They measure ground herbs like dried leaves.
Finely ground herbs pack more densely than crumbled leaves. Start with ¼ to ½ teaspoon ground herb for 1 tablespoon fresh, then taste before adding more.
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They confuse leaves with seeds.
Dill weed is not dill seed, and cilantro leaves are not coriander seed. These ingredients have different flavors and should not share the same conversion.
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They use dried herbs where freshness is the point.
Dried basil, cilantro, chives, chervil and parsley cannot reproduce the bright flavor or texture of fresh herbs in pesto, salsa, salads or garnishes.
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They assume every sprig is the same size.
A sprig is not a standard measurement. Use the sprig chart as a range, or strip and measure the leaves when the amount matters.
-
They add every herb at the same time.
Add most dried herbs early so they can soften and release their flavor. Add delicate fresh herbs near the end to preserve their aroma.
-
They try to rescue flavorless herbs by adding more.
If a dried herb has little aroma when crushed, replace it. A larger amount of stale herb adds dustiness, not the flavor the recipe needs.
Cook’s tip: Convert the amount first. Then adjust for the herb, the dish and the age of what is in your spice jar.
Frequently Asked Questions About Fresh and Dried Herb Conversions
What is the general rule for converting fresh herbs to dried?
Use 1 teaspoon crumbled dried herb for every 1 tablespoon chopped fresh herb. This is a 3:1 fresh-to-dried volume ratio. Treat it as a practical starting point, not an exact flavor match.
How much fresh herb equals 1 teaspoon dried?
For most herbs, 1 teaspoon dried equals approximately 1 tablespoon chopped fresh herb. Parsley and rubbed sage use a wider range: 1 teaspoon dried equals approximately 2–3 teaspoons fresh.
How much dried herb equals ¼ cup fresh?
For most herbs, ¼ cup fresh equals 4 teaspoons dried. For parsley and rubbed sage, use approximately 4–6 teaspoons dried.
How much dried parsley equals fresh parsley?
Use 1–1½ teaspoons dried parsley for every 1 tablespoon chopped fresh parsley. Dried parsley works in cooked dishes but does not replace the flavor, texture or appearance of fresh parsley in garnishes and salads.
How much dried dill equals fresh dill?
Use 1 teaspoon dried dill weed for every 1 tablespoon chopped fresh dill. That means ¼ cup fresh dill equals approximately 4 teaspoons dried dill weed. Dill seed has a different flavor and is not a direct substitute.
How much dried thyme or rosemary equals one fresh sprig?
One medium thyme sprig equals approximately a scant ⅛ to ¼ teaspoon dried thyme. One medium rosemary sprig equals approximately ¼ to ½ teaspoon dried rosemary. Sprig sizes vary, so strip and measure the leaves when accuracy matters.
Does the 3:1 conversion work for every herb?
It works for most chopped fresh leaves and crumbled dried leaves. Parsley and rubbed sage use a 2:1–3:1 range. Bay leaves require a count-based conversion rather than a volume ratio. Ground herbs also require smaller amounts than crumbled dried leaves.
How do I substitute ground herbs for fresh or crumbled dried herbs?
Use approximately ¼–½ teaspoon finely ground dried herb for every 1 tablespoon chopped fresh herb. That equals about one-quarter to one-half of the crumbled dried-leaf amount. Begin with the lower amount because grind and density vary. Do not use this formula for seeds, roots, garlic powder, onion powder or ground ginger.
Can I substitute dried herbs for fresh herbs in every recipe?
No. Dried herbs work best in soups, stews, sauces, braises and other cooked dishes. Use fresh herbs in pesto, salads, uncooked herb sauces and garnishes where fresh flavor, aroma and texture are essential. Dried parsley, cilantro, chives and chervil are particularly poor replacements in fresh applications.
Should dried herbs be added at the same time as fresh herbs?
Usually not. Add dried herbs early enough to rehydrate and blend into the dish. Add delicate fresh herbs near the end of cooking to preserve their aroma. You can add sturdy fresh herbs such as rosemary and thyme earlier when the recipe needs a longer infusion.
How long do dried herbs retain their flavor?
Dried herb leaves may retain useful flavor for one to three years when stored properly, but they usually taste best within about six months to one year. Crush and smell an older herb before using it. Replace it if the aroma is weak or dusty. Store dried herbs in tightly closed containers away from heat, light and moisture.
56 Responses
Thanks so much for this chart; I have my first herbs this year.
You are welcome Vicki.
if 2 bunch of curry leaves dried & powdered how much amount will we get as powder
Curry-leaf bunches vary too much in size to give a dependable volume conversion. Remove the stems, dry the leaves completely, and weigh the finished leaves before grinding. Ground curry leaves also pack more densely than whole dried leaves, so weight is more reliable than tablespoons for this job.
thank you for being there. i prefer fresh but this weekend i ran out of almost everything so once again thank you for being there.
You are very welcome.
Thanks for this chart, I am little confused why the Thyme conversion goes from dried to ground, is there a fresh conversion? Thanks!
Hi Denise. Use 1 teaspoon dried thyme for 1 tablespoon fresh thyme. That is the standard 3:1 fresh-to-dried conversion.
What about converting fresh to crushed dried rosemary? Or even dried rosemary to crushed Rosemary. Thank you
Crushed dried rosemary and whole dried rosemary have the same general flavor strength, but crushed rosemary packs more tightly into a spoon. When possible, measure the dried rosemary before crushing. For fresh rosemary, start with 1 teaspoon of dried leaves for 1 tablespoon of chopped fresh rosemary.
how about converting 6 sprigs of fresh thyme to dried ground thyme?
Thyme sprigs vary considerably, so this has to be a range. Six medium thyme sprigs equal approximately ¾ to 1½ teaspoons dried thyme leaves. Ground thyme is more concentrated and packs more densely, so start with about ½ teaspoon and adjust to taste.
Thankyou!!!
I want to make rosemary tea. It calls for 6 grams but Im not sure how much to use. could you help? I got some fresh; is that 6 leafs on the stem?
If the recipe calls for 6 grams, weigh 6 grams of fresh rosemary leaves after removing the woody stems. Six grams does not mean six leaves. Rosemary leaves vary too much in size for that conversion.
Trying to find celery seed to ground celery seed conversion. I’ve seen some say 20% less ground compared to whole. Thoughts?
Another excellent question and one I’ve had trouble finding an answer too. I did find this from one website, “Ground celery, like celery seed, has the taste and smell of celery stalks, but its flavor is much more pronounced. Use anywhere you would seeds, but in half the quantity, as ground celery is much stronger.”
If anyone has a better answer, please share it with us. Thanks.
Need to know the conversion from 1/4 cup fresh parsley. I will be using dried.
Thanks.
For ¼ cup chopped fresh parsley, use approximately 4 to 6 teaspoons of dried parsley. Start with 4 teaspoons and add more as needed. Dried parsley works best in cooked dishes, not as a finishing garnish.
Well, this is very…unhelpful.
I’ve got many, many recipes which call for things like “2 sprigs of rosemary” or “6 fresh basil leaves” or some such: few, if any, talk about “teaspoons” or “tablespoons” of fresh herbs, so the ratios you give — and seemingly EVERY website I’ve consulted on this so far — are meaningless.
Is this an American thing, which confuses cooking with scientific procedures calling for precise measurement?
You make a fair point, Calton. Many recipes call for sprigs or individual leaves rather than measured chopped herbs. The difficulty is that neither is a standard size. A rosemary sprig might be 2 inches or 6 inches long, and basil leaves vary enormously. I’ve added practical sprig ranges for thyme and rosemary, but measuring the stripped or chopped leaves remains the most dependable method.
I am looking to buy herbs & spices in bulk and I am needing a guide as to how much various dried herbs and spices weigh eg 1T = ? g or oz? Is there a chart available?
That would be a great chart to have. I’ll start working on one.
Thanks for the great chart! Have been searching for ever for this!!
Many Thanks!!!!!
You are very welcome. RG
Super helpful, thanks for the conversion table.
How can print the chart. If I copy and paste there is no graph, just words etc… I tried on another browser but it cut off half the chart and the orientation was okay…??
Hi Leslie. I’ve rebuilt the chart as a standard HTML table. Try your browser’s Print command and select landscape orientation if the right side is being cut off.
Nice chart very handy to have.
I’m not sure if there is an error for the bay leaves;
“Exceptions to the Rule
Like everything in life, there are always exceptions to my general rules above. For example, you would substitute 1 fresh bay leaf for 2 dried”, but the chart shows 1 for 1.
Thanks for pointing this out. The earlier answer was too absolute. Use approximately one fresh Mediterranean bay leaf for one dried Mediterranean bay leaf of similar size. Bay species and leaf sizes vary, so this is better treated as a count-based starting point than an exact conversion.
Hello and thank you for this conversion chart! I was familiar with the standard 1/3 dried herb to fresh per volume as I’ve loved to cook with fresh herbs for decades…… I thought most people knew that rule but not! Oh dear and you have been so patient with the funniest of questions…. I’m thinking these are all new to herbs et all?! I found my answer SOOO quickly and I think most people really need a scale in the kitchen whether for cooking or for herbal remedies, DIY cosmetics etc…I use it daily as a hobby!
You helped me know the conversion for powdered calendula flowers vs dried whole.! I can now infuse it correctly for balms so you have made my day!
Yours, Judy
FANTASTIC CHART!!!! Thank you for this. I always knew that there was a conversion for things like this.
I have a recipe that that calls for for a 1/4 cup of dill sprigs what I would that equal in dried?
Charee, there are 12 teaspoons in 1/4 cup and 3 to 1 fresh to dried ratio for dill so I would say approximately 4 teaspoons dried.
Impressive!
Thank you for the time and energy you put into researching and creating your conversion chart–and then sharing it! Your chart is thorough, unlike the others which only provide one standard conversion formula for the many types of herbs. Thanks for pointing out the differences in measurements for dried vs. ground herbs and hard vs. soft herbs. All the more impressive is your attention to, and patience with, the many questions you receive. You’ve been responding for nearly two years!
If possible, please update the bay leaf conversion. I was totally intrigued by it, but then read the reply saying there had been a typo.
I will be printing the chart and keeping it in a sheet protector, as I’m sure I’ll be using it for years to come.
Thank you! This is tremendously helpful!
I need to use 1 cup of fresh basil and do not have any in my grocery store.
How much dried basil should I use.
Hi Donna. The mathematical conversion is about 16 teaspoons dried basil, or 5 tablespoons plus 1 teaspoon. However, I would not make that substitution if basil is a major ingredient. Dried basil cannot replace a cup of fresh basil in pesto, Caprese salad or another fresh-basil-centered dish. It works only when the basil will cook into a sauce, soup or braise.
I love this chart thank you
Thanks so much for your chart and guidance re conversion fresh herbs to dry.
Hi Suzanne, you are very welcome.
Great Chart, thank you ! Very helpful.
You are welcome Naomi.
The meal I want to cook is asking for 6 tarragon sprigs but I couldn’t buy them so I bought tarragon powder instead.
My question is how much powder do I use to replace the 6 tarragon sprigs without overpowering the meal.
Thank you
Grahame
Tarragon sprigs vary in size, and powdered tarragon is considerably more concentrated than fresh leaves. For six average sprigs, I would begin with about ½ teaspoon powdered tarragon, let it cook into the dish and adjust carefully. Tarragon can quickly take over a dish.
My recipe calls for 1/2 Tbsp of oregano but I have fresh how much do I need
If the recipe calls for ½ tablespoon dried oregano, use about 1½ tablespoons chopped fresh oregano.
Hi, I have just loved your article, and you did a great job. Thanks.
You are very welcome.
Thank you for sharing this informative article.
I am obviously slow off the blocks, but Thank you! Such a helpful site!
I was so excited to see this list and your chart looks so nice, but I don’t see a printer friendly version. Did I miss it?
Hi Ruth. The chart has now been rebuilt as a regular HTML table, which should print more cleanly. Use your browser’s Print command and try landscape orientation if the table is too wide in portrait mode.
Absolutely loved this post! ? It’s such a practical guide — I’m definitely printing that conversion chart for my kitchen! ? Fresh or dried, herbs truly transform a dish’s soul. And yes, the quality of land plays a huge role in how flavorful those herbs turn out — healthy soil, happy herbs! ??
Thanks for reaching out and letting me know you enjoyed the post.
Thank you for providing this information.