Fresh herbs have the ability to transform a regular dish into an exceptional experience. A fragrant basil leaf can take a tomato platter to the next level, and a sprinkle of freshly chopped tarragon will breathe new life into a simple vinaigrette. While dried herbs may lack the vibrant qualities of fresh ones, they make up for it with their convenience. If you’re not growing herbs indoors, shelf-stable dried herbs may be your best bet in winter.
The Fresh to Dried Herb Conversion Rate
Dried herbs are a concentrated form of fresh herbs, so you don’t need to use the same quantity when converting recipes. As a general rule of thumb, we like to use a 3:1 ratio of fresh to dried herbs. For example, if your recipe calls for one tablespoon of fresh oregano, use one teaspoon of dried oregano instead. (This is easy to remember if you know your cooking measurement conversions, where three teaspoons equal one tablespoon.)
Of course, this conversion is just a starting point. Dried herbs can be sold in several different forms—garlic can be powdered, granulated, minced or diced—so you may need to adjust the ratio accordingly.
For example, rubbed sage consists of whole dried sage leaves while ground sage is a fine powder. The whole form takes up more volume in a measuring spoon, so a 3:1 ratio might be spot-on. Ground sage, on the other hand, will be more potent in the same quantity, so you may want to use a 2:1 or 1:1 ratio.
The same goes for freeze-dried herbs, which retain more of their original flavor and texture compared to conventionally dried herbs. You may find a lower ratio works best with these types of dried herbs, so start small and taste as you cook to find the right conversion rate.
Cooking with Dried vs. Fresh Herbs
The most important distinction between fresh and dried herbs involves timing. The flavor and aroma are immediately apparent in fresh herbs, so they should be added near the end of the cooking process. Otherwise, the flavor can dissipate as the dish cooks.
Dried herbs, on the other hand, take longer to release their flavor. It’s best to add them early in the cooking process. Blooming dried herbs in a little hot oil or adding them to the recipe while cooking onions and garlic goes a long way to bring out dried flavors.
There are also times when a substitution simply won’t work. Dried basil wouldn’t be the same on a caprese salad or margherita pizza, where the whole, fresh basil leaves are an important part of the eating experience.
Dried herbs don’t work as well in bright, herbaceous recipes like pesto or chimichurri, either. In these instances, we recommend sticking to fresh herbs. Keep them alive and vibrant for up to a month by storing herbs upright in a mason jar filled with water, just like flowers. Once they start to look wilted and sad, freeze herbs in water or oil for use in soups or sauces.
Recipes to Make with Fresh Herbs
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Blueberry, Basil and Goat Cheese Pie
For a good friend moving to L.A., I made a blueberry goat cheese pie. Bake one, share it and start a precious memory. —Ashley Lecker, Green Bay, Wisconsin
Herbed Feta Dip
Guests can’t get enough of this thick, zesty dip that bursts with fresh Mediterranean flavor. The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.—Rebecca Ray, Chicago, Illinois
Spiced Grilled Chicken with Cilantro Butter
The spicy heat of the chicken pairs beautifully with the flavorful cilantro butter in this original recipe from Diane Halferty of Corpus Christi, Texas. We added spicy chocolate cinnamon cane sugar to the chicken, which complemented the other spices that are brushed over the chicken before grilling. —Taste of Home Test Kitchen
Frozen Strawberry-Basil Margarita
Fresh, fruity and oh, so cool, this strawberry-basil margarita may be the perfect summer cocktail. —James Schend, Taste of Home Deputy Editor
Rosemary Focaccia
The savory aroma of rosemary in this classic bread is simply irresistible. This rosemary focaccia bread tastes great as a side dish with any meal, as a snack or as a pizza crust.
Lime and Dill Chimichurri Shrimp
Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California
Creamy Chive Rings
When I brought this savory ring to an extension luncheon, club members let me know how much they enjoyed it. Next meeting I had to bring copies of the recipe for everyone there! —Pamela Schlickbernd West Point, Nebraska
Rosemary Salmon and Veggies
My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. —Elizabeth Bramkamp, Gig Harbor, Washington
Orange Blossom Mint Refresher
I came up with this recipe because I'm not a fan of regular iced tea. This tea has the perfect combination of freshness and sweetness. The orange blossom water gives it a distinctive flavor. People often request the recipe after just one sip. —Juliana Gauss, Centennial, Colorado
Pine Nut and Basil Guacamole
Guacamole is typically a Mexican dish, but that doesn’t mean you can't try to make it with other global flavors. For an Italian-inspired basil guacamole recipe, top it off with toasted pine nuts and fresh herb ribbons. You can also substitute the traditional lime for lemon juice.—Taste of Home Test Kitchen
Cauliflower Dill Kugel
I enjoy cauliflower and kugel, so it made sense to combine the two into one special dish. The ricotta cheese adds a distinctive creaminess and lightness. —Arlene Erlbach, Morton Grove, Illinois
Cinnamon-Basil Ice Cream
I started experimenting with herbal ice creams when I was teaching classes at our local college. Not only were the ice creams popular with my students, but my family loved them as well! One of our favorites is made with a variety of basil called cinnamon basil; however, unless you grow the variety yourself, it can be rather difficult to find. I decided to try to re-create the flavor, and this delicious basil ice cream recipe is the result! —Sue Gronholz, Beaver Dam, Wisconsin
Flaky Biscuits with Herb Butter
Nothing says "spring" like fresh herbs, and these flaky, flavorful biscuits are the ideal way to showcase tarragon and chives. They can be on the table in 30 minutes, which makes them an ideal choice for last-minute entertaining. —Theresa Stanek, Evans City, Pennsylvania
Chicken and Broccoli with Dill Sauce
I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. —Kallee Krong-Mccreery, Escondido, California
Cheddar and Chive Mashed Potatoes
My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. —Cynthia Gerken, Naples, Florida
Lemon-Thyme Bread
Lemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. —Cathy Tang, Redmond, Washington
Rosemary Beef Roast over Cheesy Polenta
I love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. —Elisabeth Larsen, Pleasant Grove, Utah
Syrian Green Beans with Fresh Herbs
This is how my mom always made green beans. She got the recipe from a neighbor when we lived in Turkey. Make a double batch as they make an excellent healthy snack straight from the fridge. Add a thinly sliced onion and red bell pepper if you like. —Trisha Kruse, Eagle, Idaho
Golden Beet and Peach Soup with Tarragon
One summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. —Sue Gronholz, Beaver Dam, Wisconsin
Rosemary and Ginger Infused Water
Aromatic and slightly spicy, this infused water is great for winter holidays and celebrations. —James Schend, Taste of Home Deputy Editor
Basil Chicken Sandwiches
I got the inspiration for this recipe when I knew my parents and in-laws were coming to see our new home. My mother-in-law has food allergies, my father-in-law has some very specific food preferences and my parents appreciate light meals. I created this chicken sandwich with fresh basil for our lunch. —Kerry Durgin Krebs, New Market, Maryland
Roasted Asparagus With Thyme
This is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner. —Sharon Leno, Keansburg, New Jersey
Herbed Tuna and White Bean Salad
This is a quick and delicious salad that can be made special for guests—or yourself—by grilling fresh tuna steaks instead of using canned. —Charlene Chambers, Ormond Beach, Florida
Cilantro Lime Shrimp
A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California
Dilly Cheese Ball
My whole family devours this herby cheese spread—even my son, the chef. Serve it with your favorite crackers. —Jane Vince, London, Ontario
Triple-Herbed Biscuits
If the tenderness and flakiness of these biscuits isn't reason enough to fall in love with them, the robust herb flavor is! Serve them with any number of main dishes, or just enjoy one all by itself. —Roblynn Hunnisett, Guelph, Ontario
Green Beans and Radish Salad with Tarragon Pesto
Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia
Peach-Basil Lemonade Slush
This chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever. It tastes just like summer. —Dana Hinck, Pensacola, Florida
Honey-Thyme Butter
Laced with honey and fresh thyme, this butter is perfect for either sweet or savory dishes. It's amazing on bread and rolls fresh out of the oven but equally as good on a stack of blueberry pancakes. —Taste of Home Test Kitchen
Thai Salad with Cilantro Lime Dressing
I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky
Pineapple and Mint Infused Water
This pineapple and mint water is like a tropical cocktail but without the sticky-sweet taste. —James Schend, Taste of Home Deputy Editor
Salmon Dill Soup
This is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day. It's a treat for both of us, so when I get some, I try to make it a very special dish like this one. —Hidemi Walsh, Plainfield, Indiana
Apricots with Herbed Goat Cheese
After ending up with bunches of apricots one summer, I created this quick and simple dish. My friends were blown away with its fresh taste and uniqueness. —Wendy Weidner, Ham Lake, Minnesota
Brussels Sprouts in Rosemary Cream Sauce
Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky
Strawberry Tarragon Chicken Salad
After thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn't take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can't wait for strawberry season to come around each year. —Sue Gronholz, Beaver Dam, Wisconsin
Herby Pea Salad
We love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts
Cilantro-Lime Chicken
As a working mom and home cook, I strive to have fabulous, flavor-packed dinners that make my family smile. Nothing is more awesome than a slow-cooker recipe that makes it seem as though you've been cooking in the kitchen all day! —Mari Smith, Ashburn, Virginia
Tangerine and Thyme Infused Water
Who doesn't love the bright and juicy flavor of tangerine? The addition of thyme really rounds out this infused water. —James Schend, Taste of Home Deputy Editor
Strawberry-Rosemary Yogurt Pops
We planted strawberries a few years ago, and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary—or simply omit it. —Carmell Childs, Ferron, Utah
Cheese and Fresh Herb Quiche
With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Rosemary Lemonade
A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California
Herbed Vinegar
This herb vinegar would be a great addition to your favorite salad dressing or could be used in place of vinegar in any recipe. The terrific flavors of tarragon and basil really shine through. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Portobello Bruschetta with Rosemary Aioli
By caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs, you will add dimensions of flavor not found in store-bought bruschetta. —Stephanie Metzger, Camp Hill, Pennsylvania
Minty Watermelon-Cucumber Salad
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Rosemary-Lemon Sea Salt
Making flavored sea salt is so easy. Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads. —Shelley Holman, Scottsdale, Arizona
Chive Smashed Potatoes
No need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore. They’re chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! —Beverly Norris, Evanston, Wyoming
Citrus-Tarragon Asparagus Salad
I created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic. The guests were begging to get my recipe. Let the flavors infuse overnight for the best taste. —Cheryl Magnuson, Apple Valley, California
Strawberry-Basil Refresher
Fresh strawberries and basil are everywhere, so get them together for a cooler that’s pure sunshine. I garnish with basil leaves and sip outdoors. —Carolyn Turner, Reno, Nevada
Potato-Bean Salad with Herb Dressing
My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. —Chris Cummer, Bayonne, New Jersey
Minted Beet Salad
We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin
Berry-Basil Limeade Jam
My husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. —Erica Ingram, Lakewood, Ohio
Iced Melon Moroccan Mint Tea
I grow mint on my balcony, and this refreshing beverage is a wonderful way to use it. It combines two of my favorite drinks—Moroccan Mint Tea and Honeydew Agua Fresca. For extra flair, add some ginger ale. —Sarah Batt Throne, El Cerrito, California
Fresh Cucumber Salad
Crisp, garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad. The recipe can easily be expanded to make large quantities, too. —Betsy Carlson, Rockford, Illinois
Pork & Chive Pot Stickers
Here's my top make-ahead appetizer. They're a lot more nutritious than the ones you get at a restaurant. My three kids are old enough to cook these pot stickers right from the freezer. —Marisa Raponi, Vaughan, Ontario
Spicy Chunky Salsa
Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington
Cuban Chimichurri
This fresh Cuban sauce wonderfully complements steak, but pour it over a burger, and your taste buds will thank you! —Elaine Sweet, Dallas, Texas
Rhubarb Mint Tea
A bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table. —Laurie Bock, Lynden, Washington
Zucchini Patties with Dill Dip
These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, Illinois
South-of-the-Border Caprese Salad
Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! —Kathleen Merkley, Layton, Utah
Dilly Potato & Egg Salad
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this potato and egg salad the delicious result. —Angela Leinenbach, Mechanicsville, Virginia
Dill Garden Salad
I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
Raspberry Mint Jam
I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington
Melon with Serrano-Mint Syrup
This is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serrano pepper is a nice contrast to the sweetness of the syrup and salad. —Jennifer Fisher, Austin, Texas
Bella Basil Raspberry Tea
Beautiful basil and fresh raspberries lend bright color and refreshing flavor to this grown-up iced tea. You’ll love the fun fizz and make-ahead convenience for parties. —Laurie Bock, Lynden, Washington
Roasted Tomato Salsa
Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. —Donna Kelly, Orem, Utah
Lime Basil Pie
This sweet lime and basil dessert has a unique taste, plus less calories and fat than the traditional Key lime pie. —Samara Donald, Redmond, Washington.
Lemon-Thyme Tea Bread
I received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread. Everyone who tries it asks for the recipe. —Jeannette Mango, Parkesburg, PennsylvaniaThe post Fresh to Dried Herb Conversion: How Much to Use in Recipes appeared first on Taste of Home.
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