How to Substitute Commonly Used Fresh & Dried Herbs

How to Substitute Commonly Used Fresh & Dried Herbs

Have you ever wondered how to substitute commonly used fresh and dried herbs? Or have you ever attempted to make a recipe, only to discover that you didn’t have the exact ingredient that the recipe called for? Frustrating, right? Read on to discover how to substitute fresh and dried herbs using a handy chart. Understanding the equivalents of fresh and dried herbs makes it simple; thus, you can easily adapt your recipes to suit your needs!

When working with herbs, in particular, there is a little wiggle room. Of course, fresh herbs are always the best choice to produce a final product with the best flavor. However, as you will discover, the dried version can be substituted with great outcomes!

Commonly, the conversion goes like this: for every 3 tsp. of fresh herb, the equivalent is 1 tsp. dried. Or, 3 parts to 1 part. This, however, is not set in stone though as you will see in the following chart. I find this very useful when trying to substitute fresh and dried herbs in many of my recipes when I run out of my fresh herbs.

How to Substitute Commonly Used Fresh & Dried Herbs

Fresh Herbs:

  • Flavor: Fresh herbs typically offer a brighter, more vibrant flavor.
  • Texture: They can add a nice texture and freshness to dishes.
  • Best Uses: Use fresh herbs in salads, as garnishes, or added at the end of cooking to preserve their flavor, like basil in pasta or cilantro in salsa.

Dried Herbs:

  • Concentration: Dried herbs have a more concentrated flavor and can stand up to longer cooking times.
  • Shelf Life: They last much longer than fresh herbs, making them convenient for pantry storage.
  • Best Uses: Use dried herbs in soups, stews, or marinades, where they can infuse flavor over time. They’re great in dishes that simmer for a while, like chili or roasted meats.

General Tips:

  • Conversion: If substituting, remember that dried herbs are more potent; a common rule is to use one-third the amount of dried herbs as fresh.
  • Storage: Keep dried herbs in a cool, dark place, and use fresh herbs within a week or so for the best flavor.

Ultimately, it often comes down to personal preference and the specific dish you’re making; therefore, feel free to experiment and find what works best for you!


Use this helpful chart for substituting Fresh & Dried Herbs

HERBFRESHDRIED EQUIVALENT
Basil2 tsp. finely chopped1 tsp. dried
Bay Leaf1 leaf1 leaf
Cilantro3 tsp.1 tsp.
Cinnamon1 cinnamon stick1/2 tsp. ground
Cumin4.5 Tbsp. whole seed4 Tbsp. ground
Dill3 tsp.1 tsp.
Garlic (large)1 clove (1.5 tsp. minced)1/2 tsp. powder
Garlic (small)1 clove (1.2 tsp. minced)1/8 tsp. powder
Ginger1 Tbsp. minced1/2 tsp. ground
Marjoram3 tsp.1 tsp.
Onion1 medium1 tsp. onion powder
Oregano3 tsp.1 tsp.
Parsley2 tsp.1 tsp.
Rosemary3 tsp.1 tsp.
Sage2 tsp.1 tsp.
Star Anise1 star anise1/2 tsp. anise seed
Tarragon3 tsp.1 tsp.
Thyme3 tsp.1 tsp.
Thyme 1 tsp. dried = 3/4 tsp. ground
Vanilla1 inch vanilla bean1 tsp. vanilla extract
   

Experiment with these substitutions to maximize the ingredients you have on hand and discover new flavor combinations!

A few of the most commonly substituted Fresh & Dried herbs:

One of the most commonly substituted fresh herbs for dried herbs is oregano; in fact, it’s a favorite for many recipes. In many recipes, you might find that fresh oregano is used; however, dried oregano is a popular pantry staple due to its long shelf life. Here are some other commonly used herbs and how they can be used in recipes.

1. Rosemary

  • Fresh: It offers a more fragrant and aromatic flavor, adding depth to a variety of dishes.
  • Dried: A little goes a long way; thus, it is great for enhancing the flavors of roasts and stews.

2. Sage

  • Fresh: It provides a bright, earthy flavor that enhances the overall taste of the dish.
  • Dried: It is often used in stuffing and savory dishes, contributing to a rich, aromatic flavor.

3. Cilantro

  • Fresh: It adds a fresh, zesty kick, enhancing the overall flavor of the dish.
  • Dried (Cilantro seeds): Known as coriander, it offers a distinct flavor profile that sets it apart from other herbs.

4. Dill

  • Fresh: It offers a lighter and more vibrant flavor, making it perfect for fresh dishes.
  • Dried: Ideal for pickling or, on the other hand, in creamy dressings, fresh dill adds a bright flavor to various dishes.

5. Tarragon

  • Fresh: It possesses a unique anise-like flavor, which adds a distinct taste to dishes.
  • Dried: It works well in sauces; moreover, it also enhances the flavor of dressings.

6. Chives

  • Fresh: It provides a mild onion flavor, along with a pleasing texture that complements various dishes.
  • Dried: It can be used in soups and sauces; however, it tends to be less flavorful than its fresh counterpart.

7. Mint

  • Fresh: It offers a bright and cooling flavor, making it a popular choice for salads and desserts.
  • Dried: It is good for teas and long-cooked dishes; however, the flavor tends to be more subdued in these applications.

8. Bay Leaves

  • Fresh: Adding this ingredient provides a more complex and aromatic flavor, enhancing the overall dish.
  • Dried: Commonly used in soups and braises for depth, dried oregano is typically added at the beginning of cooking to allow its flavors to develop fully.

9. Marjoram

  • Fresh: It features a sweet and citrusy flavor, which adds a delightful brightness to various dishes.
  • Dried: It is great for seasoning meats and sauces; additionally, it offers a more concentrated flavor that enhances the dish.

10. Fennel Fronds

  • Fresh: It has a light, anise-like flavor; consequently, it is excellent for enhancing salads.
  • Dried (Fennel seeds): It offers a more robust flavor; therefore, it is ideal for spice blends and roasting.

11. Lemongrass

  • Fresh: It has a bright, citrusy flavor; as a result, it is commonly used in Asian dishes.
  • Dried: It is available in powdered form; however, the flavor is less intense and differs from its fresh counterpart.

12. Thyme

  • Fresh: It offers a subtle, earthy flavor, which adds depth to a variety of dishes.
  • Dried: It has a stronger flavor; therefore, it is good for hearty dishes like casseroles.

When not to substitute Dried Herbs for Fresh Herbs:

There are certain situations where substituting dried herbs for fresh may not yield the best results; therefore, here are some instances to consider:

1. Freshness and Brightness

  • Salads: Dishes that rely on fresh herbs for a vibrant flavor and texture, like salads or herb garnishes, are better with fresh herbs.

2. Finishing Touches

  • Garnishes: Fresh herbs added at the end of cooking or as a garnish (like cilantro on tacos or basil on pasta) provide a fresh burst of flavor that dried herbs can’t replicate.

3. Delicate Flavors

  • Herb-Heavy Dishes: Recipes that highlight the flavor of a particular herb, such as pesto or chimichurri, benefit from fresh herbs to maintain their unique profile.

4. Baking

  • Certain Pastries: When herbs are integral to baked goods (like fresh rosemary in focaccia), dried herbs may not deliver the same aromatic qualities.

5. Infused Oils or Vinegars

  • Freshness Required: In recipes where fresh herbs are steeped in oils or vinegars to infuse flavor, dried herbs won’t provide the same fresh essence.

6. Specific Recipes

  • Herb-Dependent Cuisines: Certain cuisines that emphasize fresh herbs (like Thai or Vietnamese) often lose authenticity when dried herbs are used.

7. Texture

  • Freshness in Dishes: In dishes where the texture of fresh herbs is important (like herb salads or salsas), using dried can result in an undesirable texture.

8. Raw Preparations

  • Fresh Ingredients: In raw dishes or condiments where fresh herbs are meant to shine, dried herbs will lack the bright, crisp quality.25


In these situations, it’s best to stick with fresh herbs; doing so will help maintain the intended flavor, aroma, and texture of your dish!


Rebecca’s Tips for Success:

Tips for Substituting fresh and dried herbs:

  • Flavor Profile: Consider the flavor profile when substituting; dried herbs can sometimes alter the dish’s taste.
  • Cooking Time: Be sure to use dried herbs earlier in the cooking process to allow them to rehydrate and release their flavors, while fresh herbs should be added towards the end.
  • Use Herbs to Enhance Flavor: Herbs can elevate a dish’s flavor without adding extra calories or sodium. Don’t hesitate to add herbs to sauces, marinades, and dressings for a flavor boost.
  • Experiment with Combinations: Try mixing dried and fresh herbs for added depth of flavor. Just be mindful of balancing the intensities to avoid overpowering your dish.
  • Fresh Herbs for Garnishing: Incorporate fresh herbs as a finishing touch to brighten up a dish. Additionally, a sprinkle of fresh herbs just before serving not only enhances the visual appeal but also boosts the flavor.
  • Taste as You Go: As always during the cooking process, when using dried herbs, taste your dish and adjust the seasoning and herb amounts to match your preferences.
  • Keep a Herb Journal: Maintain a record of your experiences with different herbs in various dishes. Note what works well, what doesn’t, and your preferred combinations for future reference. This will be very helpful!!

You can try substituting fresh and dried herbs in my Mediterranean Crostini recipe; additionally it calls for both parsley and oregano!


Frequently Asked Questions:

What is the general rule for substituting dried herbs for fresh herbs?

A common guideline is to use one-third the amount of dried herbs as you would fresh. For example, if a recipe calls for 1 tablespoon of fresh herbs, use about 1 teaspoon of dried.

Why is the conversion ratio different for dried vs. fresh herbs?

Dried herbs are more concentrated in flavor than fresh herbs; consequently, the drying process removes moisture and intensifies the herb’s flavor, so less is needed.

Are there any exceptions to the conversion rule?

Yes, some herbs may have more subtle flavors when dried, such as basil or parsley; therefore, you might prefer to adjust the amount based on your taste. Always start with less and add more if needed.

How should I store dried herbs to maintain their flavor?

Store dried herbs in a cool, dark place in airtight containers; this helps preserve their potency and flavor. Additionally, avoid keeping them near heat sources or direct sunlight.

Can I use dried herbs in recipes that call for fresh herbs if I want a stronger flavor?

Yes, you can increase the amount of dried herbs slightly if you desire a more robust flavor; however, be cautious, as it’s easier to overpower a dish with dried herbs.

Are there any herbs that don’t substitute well?

Certain herbs, like chives and cilantro, have a distinct flavor that doesn’t translate well when dried; therefore, it’s often best to use them fresh if possible.

Do dried herbs need to be cooked differently than fresh herbs?

Yes, dried herbs benefit from longer cooking times to release their flavors; therefore, add them early in the cooking process. In contrast, fresh herbs are typically added toward the end for maximum flavor.

How can I tell if my dried herbs are still good?

Check for a strong aroma and vibrant color; if the herbs smell weak or have lost color, then it’s time to replace them.

What about using dried herbs in marinades or dressings?

Dried herbs can work well in marinades and dressings; however, just remember that they will need time to rehydrate and release their flavors. Therefore, let the mixture sit for a bit before using.

Can I use dried herbs in baking?

Yes, dried herbs can be used in baking, especially in savory breads, biscuits, or crackers; however, just make sure to adjust the amount according to the strength of the herb and your taste preferences. Additionally, try adding some to my Tuscan Bread recipe!



Comments are closed.