The recipe says 2 tablespoons of fresh thyme and the only thyme in the house is a jar at the back of the cupboard. Dried herbs are much stronger than fresh, so a spoon-for-spoon swap would flatten the dish.
This fresh to dry herb conversion calculator gives you the right amount in both directions. Pick the herb, say whether your dried herb is crumbled or ground, and the calculator tells you how much to use.
How to use the Fresh to Dry Herb Conversion Calculator#
- Pick the direction. Choose fresh to dried, or dried to fresh.
- Enter the amount. Type the amount from the recipe and choose teaspoons or tablespoons.
- Choose the herb. Basil, parsley and sage use a different ratio from most other herbs.
- Choose the dried form. Crumbled leaves and ground powder differ in strength.
- Read the result. You get the amount as a measuring spoon quantity and in millilitres.
The 3 to 1 rule#
The general rule is that 1 tablespoon of fresh herbs equals 1 teaspoon of dried herbs. A tablespoon is 3 teaspoons, so the ratio is 3 to 1. The reason is water. Fresh leafy herbs are 80 to 90 percent water, and drying removes most of it, so the same flavour compounds are packed into a much smaller amount of leaf. Use a third as much of the dried herb as you would of the fresh, and the strength comes out about the same.
Herbs with a different ratio#
Not all herbs follow the rule. Several reference charts give basil, parsley and sage as 2 to 1, so 2 teaspoons of the fresh herb equal 1 teaspoon of the dried herb, and the calculator uses that ratio for those three. Others give the standard 3 to 1 for oregano, thyme, rosemary, dill, cilantro, mint, marjoram, tarragon, chives and most others. Published charts do not all agree, so the figures are a starting point and the dish is the judge.
| Herb | Fresh | Dried |
|---|---|---|
| Oregano, thyme, rosemary, dill | 3 teaspoons | 1 teaspoon |
| Mint, marjoram, tarragon, cilantro | 3 teaspoons | 1 teaspoon |
| Basil, parsley, sage | 2 teaspoons | 1 teaspoon |
| Chives | 1 tablespoon | 1 teaspoon |
Crumbled and ground herbs#
Ground herbs are finer, which packs more into the spoon and releases flavour faster, so you use less. Sources disagree on how much less. Some chart half a teaspoon of ground herb for each teaspoon of crumbled, and one chart as little as a sixth. The calculator takes a middle route of one third. If you only have ground herb, start there, taste, and add more if you need it.
Which herbs dry well#
Some herbs hold their character when dried and others do not. Oregano, thyme, rosemary, sage and bay are woody, with oils that survive drying, and they are often used dried in long cooked dishes like stews, sauces and roasts. Basil, parsley, cilantro, chives and dill are tender herbs that lose much of their flavour in drying. A dried version works in a cooked sauce, but for garnishes, salads and anything served raw, fresh is far better, and a dried substitute will taste dull.
When to add them#
Dried herbs need time and moisture to release their flavour, so add them early in cooking, in a sauce or stew. Fresh herbs have delicate flavours that fade in heat, so add them at the end or just before serving. Herbs also fade with age. A jar that has been open for a year or more is much weaker, and you may need to use a little more than the calculator shows. Replace dried herbs about once a year.
Storing and freezing fresh herbs#
If you buy fresh herbs for a recipe and have spare, they do not have to go to waste. Soft herbs such as parsley, cilantro and basil keep best with their stems in a glass of water. Woody herbs such as rosemary and thyme keep well wrapped in a damp paper towel in the fridge. For longer storage, chop the herbs, pack them into an ice cube tray, cover them with water or oil and freeze them, then drop a cube into soups and sauces. You can also dry your own, by hanging small bunches upside down in a warm, airy place until the leaves are brittle. Home dried herbs vary in strength, so go carefully when you use them.
Frequently asked questions#
One teaspoon of dried leaf herb, in the standard 3 to 1 ratio. For basil, parsley and sage the ratio is closer to 2 to 1.
Multiply by three. One teaspoon of dried herb becomes one tablespoon of fresh.
Yes. Use less ground herb than crumbled, about a third as much.
Mostly in cooked dishes. In salads, garnishes and pestos, fresh herbs matter more.
Herbs differ, and so do brands and how finely they are crumbled. Treat the ratio as a start and taste.
About one to three years in a cool dark place, losing strength over time.
Sources and further reading#
- The Reluctant Gourmet: Converting fresh herbs to dried ratios. The 3 to 1 ratio and herb notes.
- WebstaurantStore: Fresh vs Dried Herbs. Per herb ratios and the ground herb guidance.
- Omni Calculator: Fresh to Dry Herb Conversion. Chart of herbs, dried and ground amounts.