Fresh Herbs to Dried Herbs Ratio Conversion Chart

A general guide for substituting dried herbs when a recipe calls for fresh, or vice-versa. Dried herbs are more concentrated in flavor.

If Recipe Calls For (Fresh Herb)	Substitute with Dried Herb (approx.)	Common Herbs this applies to
1 tablespoon fresh, chopped	1 teaspoon dried, crumbled/ground	Basil, Oregano, Thyme, Rosemary, Sage, Mint, Dill Weed, Marjoram, Tarragon, Savory
1 teaspoon fresh, chopped	1/3 to 1/2 teaspoon dried, crumbled/ground
1 sprig fresh (approx. 4-6 inches)	1/2 to 1 teaspoon dried, crumbled/ground

1 tablespoon fresh Parsley or Cilantro, chopped	1 - 1.5 teaspoons dried flakes	Parsley, Cilantro (Coriander Leaf)
1 tablespoon fresh Chives, chopped	1 teaspoon dried or freeze-dried chives	Chives

General Rule of Thumb (for most leafy herbs):

**3 parts fresh herb = 1 part dried herb.** (e.g., 3 tsp fresh = 1 tsp dried)
Dried herbs are more potent because their flavors are concentrated when moisture is removed.
**When to add:**
- Dried herbs often benefit from being added earlier in the cooking process to allow their flavors to rehydrate and meld.
- Fresh herbs are often best added towards the end of cooking or as a garnish to preserve their bright flavor and color.
**Exceptions:** Some delicate herbs like parsley, cilantro, chives, and basil lose a lot of their characteristic flavor when dried. While dried versions are available, they may not provide the same impact as fresh. Use more dried if substituting for these, or consider if fresh is essential for the recipe.
Taste and adjust: This is a guideline. Flavor intensity can vary between brands and age of dried herbs.
Visit kitchencalculator.app for more cooking tips.