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Fresh herbs are bright and delicious, and they can add a pop of flavor and color to your dishes. But you may not always have them on hand, and sometimes you might not want to buy a whole bunch just for a recipe that requires a mere tablespoon or two.There are times, though, that – like it or not – fresh herbs work so much better that swapping to dried isn’t an option. And there are also some applications in which dried herbs work so much better than their fresh counterparts.
Here’s a primer on when to swap (and when not to), and how to use herbs strategically for the best results.
To swap or not to swap?
There are times you can’t swap dried for fresh, and vice versa. If you’re adding herbs to a fresh dish like a salad, stick to fresh leaves. For garnish, fresh is a must.
In general, light leafy herbs like parsley, cilantro, chives, and tarragon work better fresh; their dried counterparts just don’t impart the same level of flavor. With hardier, woodier herbs, like rosemary and thyme, you’ll have more success with a swap.
There are also times when dried herbs work better than fresh. For spice rubs, you need dried herbs. If you’re making a long-simmering sauce, or a braise, you can add dried herbs early on in the cooking process and develop the flavor with the herbs mixed in. If you tried this with fresh herbs, they would turn bitter.
Some herbs’ flavor is also a bit different in dried form compared to fresh – not better or worse, just different. Oregano, for example, is sharper and more peppery fresh, while the dried stuff is flavorful but mild. Both are delicious, but they aren’t identical.
So, you’ll want to use the two forms in different kinds of dishes. Sprinkle dried oregano on pizza, add to breading for eggplant parm or whisk it into a vinaigrette. Add chopped-up fresh oregano to a marinade or toss some leaves into pesto in place of some of the basil.
How to successfully swap herbs
Because dried herbs are concentrated forms of fresh, you need less when you’re subbing in dried varieties. Use about one-third the amount of dried vs. fresh.
In other words, if a recipe calls for 1 tablespoon of fresh rosemary, swap in 1 teaspoon of dried (since there are 3 teaspoons in a tablespoon).
Remember to use dried herbs within 6 months of purchasing for the best potency. Can’t remember when you picked up a particular dried herb? If you open the bottle, crush a little of the dried herb between your fingers and find it isn’t fragrant, it’s time to replace it. Dried herbs past their prime won’t hurt you, but they also won’t do much for the flavor of your dishes.
What about ginger and garlic?
These two are outliers, with their own rules. There’s room in the kitchen for both fresh and dried (or powdered) versions of both.
For garlic and ginger, fresh varieties are more potent and aromatic. For stir fries, curries, sauces and other hearty dishes, fresh works beautifully.
Sometimes, however, you don’t want the texture of these fresh ingredients, or you may want a subtler flavor. In these cases, opt for dried. We like garlic powder in meatballs, for example. Often, ground ginger is more desirable in baking, as in cakes or muffins where you want a smooth texture.
In those moments when you do want to swap (or you have to out of necessity), generally you can use ⅛ teaspoon of garlic powder per clove of fresh, or ⅛ to ¼ teaspoon of ground ginger per minced tablespoon of fresh.
Whether you’re putting fresh or dried herbs to work in your kitchen, it’s a good idea to have a variety of different herbs (and spices) on hand. Keep reading for more herb ideas and storage suggestions:
- 8 Herbs and Spices with Proven Longevity Benefits
- The Best Way to Store Fresh Herbs
- Give Your Spice Rack a Makeover
- This Japanese Herb is Going to Change Your Cooking Forever
FAQs
In general, light leafy herbs like parsley, cilantro, chives, and tarragon work better fresh; their dried counterparts just don't impart the same level of flavor. With hardier, woodier herbs, like rosemary and thyme, you'll have more success with a swap.
When to use dried vs fresh herbs? ›
It is also best to add dry herbs during cooking to release those flavors. Add fresh herbs at the end of cooking because they will retain their fresh flavor from stove to plate. Sometimes, it's never okay to substitute dry for fresh. Herbs like dill, parsley, and basil lose or change flavor when dried.
What is the rule for substituting fresh and dry herbs? ›
When cooking with herbs, keep a general rule of thumb in mind regarding the ratio of fresh to dry: Because dried herbs are often more potent and concentrated than fresh herbs, you need less if they're dry. That means the correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
When to use fresh herbs? ›
Remember that fresh herbs are best added at the end of cooking or after cooking. Dried herbs, on the other hand, benefit from some cooking, and should be added earlier to better develop their flavor.
What is the measurement difference between fresh and dried herbs? ›
Substituting Dried Herbs for Fresh
A general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe. For example, if you're converting fresh sage to dried sage in a recipe that calls for 1 Tbsp. of fresh sage, use 1 tsp.
Why do professional kitchens use dried herbs? ›
Dried herbs by virtue of their drying process will concentrate the flavor. That in no way means that fresh herb flavor is not concentrated, but that it takes more of the fresh herb to “equal” that of the dried.
Do chefs use dried herbs? ›
Many chefs assert that fresh herbs are superior to dried herbs, and they're right—most of the time. Most herbs contain flavor compounds that are more volatile than water, which means that the drying process that removes water also ends up removing flavor.
What is the general rule for using herbs and spices? ›
A general rule is to use just 1 part dried herbs for every 3 parts fresh herbs needed. When cooking with herbs and spices, taste and adjust the seasonings as you go. It's better to use less than to overdo it. And you can always add more flavor later.
Is rosemary better dried or fresh? ›
Fresh Rosemary offers a bold flavor and visual appeal, perfect for longer cooking times, while Dried Rosemary is convenient and ideal for dishes with shorter preparation. Whichever form you choose, rosemary is sure to add a delightful aroma and flavor to your dishes, enhancing your culinary creations.
Why can you not substitute dried herbs for fresh herbs equally? ›
But even in circ*mstances ideal for dried herbs, they will always have a slightly dusty, stale flavor because the drying process leads to oxidation. When a recipe calls for delicate herbs, it's best to stick with fresh (as well as in all recipes that use herbs raw or to finish a dish).
Adding herbs at the beginning of your cooking will create a subtle background note. If at the end you find you want to punch up the flavor, just add a bit more for reinforcement. Remember, you don't want any one flavor to stand out too much. If you keep the leaves on their stem they will be easier to remove later.
How to know which herbs to use? ›
Know Your Herbs
- Parsley contributes a mild, grassy flavor to pasta, meat, eggs or fish.
- Cooling mint serves well in sweets, but it also complements savory dishes like lamb.
- Aromatic and sweet, basil is great in a tomato sauce or pesto.
- Bay leaves reduce bitterness, giving soups and stews a woody flavor.
The wrong temperature will cause herbs to decay or lose flavor faster than they should. Almost all herbs are best stored in the refrigerator, with the exception of basil and very thin-leafed mint, which can both be damaged by the cold, causing them to brown and bruise faster.
Is oregano better fresh or dried? ›
In summary, the choice between dried and fresh oregano depends on your culinary needs and the flavors you want to achieve. Here's a quick guide to help you decide: Choose Dried Oregano when you want an intense and earthy flavor for dishes with longer cooking times, such as pasta sauces, stews, and roasts.
Can I use fresh thyme instead of dried? ›
Generally, when swapping dried herbs for fresh herbs, you should use ⅓ of the amount of fresh herbs called for in the recipe. For example, if a recipe calls for 1 tablespoon of fresh thyme, then you would add 1 teaspoon of dried thyme. The same rule replies in reverse when swapping fresh herbs for dried herbs.
What is the ratio chart for converting fresh herbs to dried herbs? ›
Print & Save
| Herb | Fresh | Corresponding Dried |
|---|
| Oregano | 3 teaspoons fresh | 1 teaspoon dried |
| Parsley | 2 teaspoons fresh | 1 teaspoon dried |
| Rosemary | 3 teaspoons fresh | 1 teaspoon dried |
| Sage | 2 teaspoons fresh | 1 teaspoon dried |
18 more rowsJan 5, 2017
Dried herbs should be added at least twenty minutes before cooking is complete, allowing them enough time to rehydrate and release as much flavor as possible. “Woody” herbs, like oregano, bay leaves, thyme, rosemary, sage, savory, and marjoram, are the best dried herbs to cook with.
Which herbs should be dried? ›
Less tender herbs such as sage, thyme, and winter savory are the easiest to dry. They can be tied into small bundles and air-dried. Tender-leaf herbs such as basil, tarragon, lemon balm, and the mints have a high moisture content and will mold if not dried quickly.
What herbs should not be dried? ›
There will always be exceptions and of course cooking is an art so if you like your creation then you should use the dried herb you choose. With that said I would never use any of the following herbs in their dry form: Basil, cilantro, tarragon, mint, and parsley.
How much should I substitute dry herbs for fresh? ›
Use this easy formula as a fresh-to-dried herb converter: 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. In other words, use three times as much fresh herbs when the recipe calls for dried and 1/3 of the amount of dried herbs when the recipe calls for fresh.
