The general rule is that 1 tablespoon of chopped fresh herbs equals 1 teaspoon of dried herbs – a 3:1 ratio – because drying concentrates the flavour. Hardy herbs like oregano, thyme, rosemary, sage and bay dry well and suit long cooking. Delicate herbs like basil, parsley, coriander (cilantro), chives and dill are much better fresh and added at the end.
Key takeaways
- 3:1 rule: 1 tbsp fresh = 1 tsp dried; for ground herbs, use about ¼ tsp.
- Add dried herbs early in cooking so they can rehydrate and release flavour.
- Add soft fresh herbs at the end to keep their colour and aroma.
- Dried oregano, thyme and bay are often as good as or better than fresh in slow-cooked dishes.
- Dried herbs lose potency after 6–12 months – rub a pinch; if there is little scent, replace them.
Why the 3:1 ratio works
Fresh herbs are 80–90% water. Drying removes most of that water, concentrating the essential oils that carry flavour, so you need less by volume. However, the drying process also drives off some of the most volatile aromatic compounds, so dried herbs taste different – often more earthy and less bright.
Fresh to dried herb conversion chart
| Herb | Fresh | Dried leaf | Ground | Best form |
|---|---|---|---|---|
| Basil | 1 tbsp chopped | 1 tsp | – | Fresh |
| Bay leaf | 2 fresh leaves | 1 dried leaf | ¼ tsp | Dried |
| Chives | 1 tbsp chopped | 1 tsp freeze-dried | – | Fresh |
| Coriander (cilantro) leaf | 1 tbsp chopped | 1 tsp (poor flavour) | – | Fresh |
| Dill weed | 1 tbsp chopped | 1 tsp | – | Fresh |
| Marjoram | 1 tbsp | 1 tsp | ½ tsp | Either |
| Mint | 1 tbsp chopped | 1 tsp | – | Fresh (dried for tea) |
| Oregano | 1 tbsp | 1 tsp | ½ tsp | Dried |
| Parsley | 1 tbsp chopped | 1 tsp | – | Fresh |
| Rosemary | 1 tbsp (1 sprig ≈ 1 tsp leaves) | 1 tsp | ½ tsp | Either |
| Sage | 1 tbsp chopped (about 6 leaves) | 1 tsp rubbed | ½ tsp | Either |
| Tarragon | 1 tbsp | 1 tsp | ½ tsp | Fresh |
| Thyme | 1 tbsp leaves (about 6 sprigs) | 1 tsp | ½ tsp | Either |
| Ginger | 1 tbsp grated fresh | – | ¼ tsp | Fresh |
| Garlic | 1 clove | – | ⅛ tsp garlic powder | Fresh |
Metric guide: 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. So 15 ml chopped fresh herbs ≈ 5 ml dried.
Herbs that are better dried
- Oregano: dried Greek oregano has a deeper, more pungent flavour that defines pizza and Greek salads.
- Bay leaves: fresh bay can be bitter; dried leaves are more aromatic and balanced.
- Thyme, rosemary, sage, marjoram: robust and oily, they hold flavour well when dried.
- Mint for tea: dried mint makes excellent tea and is used widely in Middle Eastern cooking.
Herbs that must be fresh
- Basil, parsley, coriander, chives, dill, chervil and tarragon lose most of their character when dried. Freeze them instead – see how to dry fresh herbs for freezing tips.
When to add herbs while cooking
| Stage | Herbs | Why |
|---|---|---|
| Beginning (with oil or onions) | Dried herbs, bay, rosemary, thyme sprigs, sage | Heat and fat release oils; long cooking softens woody leaves |
| Middle | Oregano, marjoram, savory | Balanced flavour in sauces and stews |
| End or garnish | Basil, parsley, coriander, chives, dill, mint, tarragon | Preserves fresh aroma and colour |
How to tell if dried herbs are still good
Dried herbs do not spoil in a food-safety sense, but they lose flavour. Rub a pinch between your fingers: if the aroma is faint, they are past their best. Ground herbs fade faster (around 6 months) than whole leaves (around 1–2 years). Store them in airtight jars away from the stove, light and humidity.
Cooking tips
- Doubling recipes: do not automatically double dried herbs – start with 1.5 times the amount and adjust.
- Raw dishes such as salads, salsas and dressings need fresh herbs; dried herbs taste dusty uncooked unless soaked in the dressing for 15–20 minutes.
- Slow cookers: add dried herbs at the start, fresh herbs in the last 15 minutes.
- Baking: dried rosemary and thyme work well in breads and savoury scones; chop rosemary finely.
For ideas on which herbs to use with which foods, see our herb pairing guide.
Frequently asked questions
How much dried herb equals fresh?
Use one teaspoon of dried herbs for every tablespoon of chopped fresh herbs. This 3:1 ratio works for most leafy herbs.
Can I substitute dried basil for fresh?
You can, using one teaspoon dried for one tablespoon fresh, but dried basil lacks the sweet, peppery aroma of fresh. It works in cooked sauces, not in pesto or salads.
When should I add dried herbs to cooking?
Add dried herbs early in cooking, ideally with oil or onions, so they have time to rehydrate and release their flavour.
How much dried thyme equals a sprig?
One sprig of fresh thyme yields about half a teaspoon of fresh leaves, roughly equal to a quarter teaspoon of dried thyme.
Do dried herbs go bad?
Dried herbs do not usually become unsafe, but they gradually lose flavour. Whole dried leaves are best within one to two years and ground herbs within about six months.
