What this calculator does
Dried herbs are more concentrated than fresh, so the standard substitution is three parts fresh to one part dried. Three teaspoons of fresh herb becomes one teaspoon dried, and a recipe calling for a teaspoon of dried needs a tablespoon of fresh.
The ratio is a kitchen convention rather than a measurement, and it holds better for some herbs than others. Sturdy herbs like oregano, thyme and rosemary dry well and keep much of their character. Soft herbs like basil, parsley and coriander lose a great deal in drying, and the dried versions are often better replaced than substituted.
The formula
Converting fresh to dried divides by three; converting dried to fresh multiplies by three. The result is given in teaspoons with the tablespoon equivalent alongside. The ratio is applied by volume rather than by weight, which is how herbs are measured in practice.
| Term | Meaning |
|---|---|
| 3:1 ratio | Three parts fresh to one part dried, the standard kitchen substitution. |
| Sturdy herbs | Oregano, thyme, rosemary, sage and bay, which retain much of their character when dried. |
| Soft herbs | Basil, parsley, coriander, chives and dill, which lose considerably more and substitute poorly. |
The inputs explained
| Field | What to enter |
|---|---|
| Amount (tsp) | The amount you have or the recipe calls for, in teaspoons. |
| Converting from | Which direction to convert. The result line changes to match, so read the output for the direction chosen. |
When to use it
Substituting what is in the cupboard
The everyday case: a recipe calls for fresh and only dried is available, or the reverse.
Adapting a recipe to the season
Fresh herbs from the garden in summer and dried in winter means the same recipe gets made both ways, with the amounts converted each time.
Scaling a herb blend
Blends written for dried herbs need converting throughout if fresh are used, and doing it herb by herb rather than for the blend as a whole keeps the proportions right.
Worked examples
Every figure in the tables below is produced by this page’s own calculator at build time, so the numbers and the tool always agree. Select any row to load that scenario.
What does 3 teaspoons convert to in each direction?
Three teaspoons converted in both directions.
| Direction | Result | In tablespoons | Ratio used |
|---|---|---|---|
| Fresh to dried | 1.00 tsp | 0.33 tbsp | 3 parts fresh herb = 1 part dried herb, the standard kitchen substitution guideline (potency varies by herb) |
| Dried to fresh | 9.00 tsp | 3.00 tbsp | 3 parts fresh herb = 1 part dried herb, the standard kitchen substitution guideline (potency varies by herb) |
Questions
What is the fresh to dried herb ratio?
Three to one: three parts fresh to one part dried. So a tablespoon of fresh herb is about a teaspoon of dried. It is a convention rather than a measurement and works better as a starting point than as a rule, since potency varies considerably between herbs and between batches.
When should I add dried herbs?
Early, so they have time to rehydrate and release their flavour into the dish. Fresh herbs generally go in at the end, since heat drives off the volatile compounds that make them worth using. Adding dried at the end tends to leave a dusty note.
Which herbs substitute badly?
The soft ones: basil, parsley, coriander, chives and dill all lose a great deal in drying and taste quite different. Where those are the point of a dish, using less of something else fresh is usually better than using the dried version of the herb named.
How long do dried herbs keep?
About one to three years, though they lose potency steadily throughout. Crushing a little between your fingers is the test: if the aroma is faint, the amount in the recipe will not be enough. Whole dried leaves keep better than ground.
For converting garlic between forms, see the garlic converter. For converting cup measures to weight, see the cups to grams calculator.