Fresh to Dry Herb Conversion Calculator

Because cooking with herbs can be tricky, especially when a recipe calls for fresh herbs but you only have dried ones, or vice versa, we created a fresh to dry herb conversion calculator to help you with that and instantly find the proper substitution ratio.

Keep reading and find the answers to the following questions:

• How to do fresh-to-dry herb conversion (and vice versa)?
• How to substitute dried herbs for fresh?
• How to use our fresh herb to dry herb conversion calculator?
• How much dried herbs to replace fresh?
• And many more!

This tool will become a kitchen staple, whether you need to convert fresh basil to dried basil, substitute thyme, or check the dry-to-fresh herb ratios.

Before using our fresh-to-dry herb conversion calculator, let's examine the method behind drying herbs.

Drying is the oldest method for preserving herbs for long-term use. Despite its reputation for causing flavor loss, this method is an excellent option. When done correctly, this gentle process preserves aromatic substances well and for a long time.

Robust herbs such as rosemary, thyme, oregano, and sage are particularly suitable for drying. Although they are robust, they cannot withstand high temperatures. Therefore, never dry them in the hot sun or an oven. The best place for drying is warm, dry, airy, and relatively dark. A place where air can circulate is ideal to prevent mold from forming. You can also spread out the herbs on a cotton cloth. The plants should not be piled up, but spread out evenly so that they can dry properly.

You should check the drying process regularly. The drying process is complete when the leaves can be crumpled and the stems break. Properly dried herbs retain their color and fragrance. If this is not the case, chemical changes have occurred during the process, affecting the quality of the product.

You should store dried herbs in airtight glass containers in a dark, dry, cool place. Clear glass is fine if you store the jars in a cupboard; otherwise, brown glass is recommended. Do not grind herbs before cooking; otherwise, they will lose their aroma. When stored properly, intact aromatic herbs can be kept for two to three years. They don't like to wait too long before making their grand appearance, and their aroma fades over time.

It's finally time! You've obtained the perfectly dried herbs. Want to know what to do with them? Check out our BBQ party calculator and pizza baking calculator.

Since dried herbs are more concentrated than fresh herbs, you will use less of them in your recipes. As a rule-of-thumb, the ratio is $3\!:\!1$, that is to say:

If you use ground herbs, the ratio may be even lower (sometimes $6\!:\!1$). Keep in mind that this 3:1 ratio is only a general guideline. Each herb has its own strength and flavor profile. That's why we've created a detailed conversion chart below, showing each herb's actual ratios.

Use this quick dry-to-fresh herb ratio guide for accurate conversions:

Sometimes you only have fresh herbs in your pantry, but your recipe calls for dried herbs. In this case, just reverse the usual conversion ratio. Fresh herbs are milder, so you'll always need more of them to match the intensity of dried ones.

Example with sage

Your recipe asks for 2 teaspoons of dried sage.

1. Look at the fresh-to-dried herb conversion chart above:

   2 teaspoons of fresh sage = 1 teaspoon of dried sage

2. Multiply by 2 to convert: 2 × 2 = 4.

3. That's it! You’ll need 4 teaspoons of fresh sage.

Don’t want to calculate it yourself? Just use our fresh herb to dried herb conversion calculator!

Our fresh-to-dry herb conversion calculator is very straightforward to use:

1. Choose your herb: Open the dropdown menu and select the herb you're using (e.g., $\text{Basil}$, $\text{Lemon grass}$, $\text{Cumin}$, etc.).
2. Pick your unit: Use the unit switcher in any field and select whatever your recipe uses (e.g., $\text{tsp}$, $\text{tbsp}$, $\text{mL}$, etc).
3. Type a value in one field only: $\text{Fresh}$, $\text{Dried}$, or $\text{Ground}$.
4. That's it! The other two fields will fill in automatically.

If your result is not in the desired format, don't hesitate to use our decimal to fraction converter!

Both fresh and dried herbs can transform a dish, but they work best in different ways. Knowing when and how to use them will help you get the most flavor.

Fresh Herbs

It is recommended to use fresh herbs for recipes that:

• Take less than 20 minutes to cook: Fresh herbs can add flavor faster than dried herbs.
• Do not require cooking, such as salads or vinaigrettes.
• Use herbs as the main flavor component, for example:
  • Pesto;
  • Marinades; or
  • Salad dressings

Add fresh herbs during the last 10 to 20 minutes of cooking or as a garnish. Fresh herbs are delicate and can lose their flavor if cooked for too long.

Dried Herbs

It is recommended to use dried herbs to:

• Add a subtle aftertaste.
• Flavor recipes that need to simmer for a while, such as:
  • Chilis;
  • Sauces;
  • Soups; or
  • Stews.

Add dried herbs at the beginning of the cooking process so that they have time to release their aromas.