Out of Fresh Herbs? Start with Less of the Dried Kind.
Food
Dried herbs can be more concentrated than fresh. University of Minnesota Extension suggests starting with about one-third of the amount when substituting dried herbs in a recipe. For a tablespoon of fresh herbs, that works out to about a teaspoon dried.
That starting point suits many cooked dishes, but the result depends on the herb and how long it has been stored. Taste a fully cooked sauce or soup before adding more.
A fresh-leaf salad or garnish depends on the texture as well as the flavor. In that case, choose another fresh herb that suits the dish.
