Fresh to Dry Herb Converter
Convert between fresh and dried herbs with herb-specific ratios.
This tool is for informational and educational purposes only. It is not a substitute for professional financial, medical, legal, or engineering advice. See Terms of Service.
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When a recipe calls for fresh herbs but you only have dried (or vice versa), this converter gives you the right substitution amount. Dried herbs are more concentrated, so you always need less dried than fresh:
- Enter the amount. Type the amount of the herb your recipe calls for. Fresh herb amounts are measured in tablespoons. Dried amounts are in teaspoons.
- Choose your direction. Select "Fresh to Dried" if your recipe lists fresh and you want to use dried. Select "Dried to Fresh" if your recipe lists dried and you have fresh on hand.
- Select your herb. Each herb has its own ratio. Choose from the dropdown for the most accurate conversion. If your herb is not listed, use the General (3:1) rule.
The general rule of thumb: 1 tablespoon of fresh herbs equals 1 teaspoon of dried. That is a 3:1 ratio. Some herbs like parsley and sage follow a 2:1 ratio because dried parsley and dried sage retain more flavor than most dried herbs.
About Fresh vs. Dried Herb Ratios
Drying herbs concentrates their essential oils and flavors by removing most of the water content. Fresh herbs are typically 80-90% water, so by weight, dried herbs have roughly 3-4 times the flavor intensity. The standard 3:1 (fresh:dried) ratio accounts for this concentration for most herbs.
Parsley and sage are common exceptions. Dried parsley loses a lot of its delicate flavor during drying and is noticeably weaker, so the ratio is closer to 2:1. Cilantro is unique in that dried cilantro (coriander leaf) has very little resemblance to fresh cilantro in flavor, and most cooks recommend using fresh or omitting it rather than substituting dried. The 2:1 ratio shown here is approximate.
Frequently Asked Questions
What is the general ratio of fresh herbs to dried herbs?
The standard ratio is 3:1, meaning 1 tablespoon of fresh herbs equals 1 teaspoon of dried herbs. This works for most herbs including basil, oregano, thyme, rosemary, dill, tarragon, mint, and chives. Parsley and sage follow a 2:1 ratio, so 1 tablespoon fresh equals 1.5 teaspoons dried.
Can I substitute dried cilantro for fresh?
Dried cilantro (also called coriander leaf) tastes quite different from fresh cilantro. The volatile compounds responsible for fresh cilantro's bright, citrusy flavor are largely lost during drying. In cooked dishes, you can use a 2:1 ratio as an approximation, but the flavor will not be the same. In fresh dishes like salsa, guacamole, or salads, there is no good dried substitute. Fresh flat-leaf parsley can sometimes stand in, though the flavor is different.
Does it matter when you add fresh versus dried herbs?
Yes. Dried herbs benefit from heat and time to rehydrate and release their flavor, so they are best added early in cooking. Fresh herbs are more volatile and can lose flavor quickly when exposed to prolonged heat, so they are often added toward the end of cooking or used as a garnish. For long-cooking dishes like stews or braises, add dried herbs at the start and finish with fresh herbs for brightness.
How long do dried herbs stay potent?
Dried herbs typically retain good flavor for 1-3 years if stored properly in a cool, dark, airtight container. Whole dried herbs last longer than crushed or ground herbs. To test if your dried herbs are still potent, rub a pinch between your fingers. If it releases a strong aroma, it is still good. If it barely smells like anything, it has lost most of its flavor and you may need to use more than the standard conversion suggests.