When a recipe calls for fresh herbs, can I substitute the same amount of dried?


As a general rule of thumb, for every tablespoon of fresh herbs, use one teaspoon of dried‚ in other words, it's a three to one ratio. Dried herbs tend to be more intensely flavored‚Äîjust as a sun dried tomato has more intense flavor than fresh.

For more ways to use herbs in recipes, see Simply Seasoned: Chicken with Herbs and 11 Herbs Every Cook Should Use.

Marge Perry

September 2010