How to Substitute Fresh Herbs for Dried Herbs

When you have a herb garden and the seasons are starting to change, one major question looms…What to do with all of the fresh herbs you still have? And if a recipe calls for fresh herbs and not dried herbs what is the ratio you need to use to substitute?

The ratio of 1:3 is the simple key! One part dried herbs is roughly equivalent to three parts fresh herbs.

Dried herbs are generally more concentrated in their flavor: As the plant material dries, the outer cell walls of the plant hold in the volatile oils. Fresh herbs, however, have higher water content, so while they may contain slightly brighter notes, the flavor doesn’t pack quite the same strength as dried herbs.

If you just remember that 1-to-3 is key, you’ll be able to quickly and easily substitute one for the other. Here is a go-to herb mix to practice with. It contains many common herbs and adds great flavor to soups, stews, roasted vegetables, or as a dry rub for grilling!

All Purpose Garden Herb Blend: Fresh and Dried Variations

Ingredients

• 2 Tbsp. dried organic Rosemary or 6 Tbsp. fresh Rosemary (minced)
• 2 Tbsp. dried organic Basil or 6 Tbsp. fresh Basil (minced)
• 1 ½ tsp. dried organic Sage or 4 ½ Tbsp. fresh Sage (minced)
• 1 tsp. dried organic Thyme or 1 Tbsp. fresh Thyme (minced)
• 1 tsp. dried organic Oregano or 1 Tbsp. fresh Oregano (minced)
• 1 tsp. ground organic Black Pepper
• 1 tsp. Himalayan Pink Salt, or culinary salt of choice.

Directions

1. Mix dried and/or fresh herbs together.
2. Fresh herbs should be used immediately. Dried herbs can be stored together in a sealed container for later use.

Pro Tip

• While this ratio is generally enjoyable for most people, there is always wiggle room for your personal preferences. If you like a very strong herbal experience, you can adjust this to your taste.

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_{Recipe and information from https://blog.mountainroseherbs.com/}