In a Pinch. Substituting Dried Herbs for Fresh
Many recipes call for such small quantities of fresh herbs that it becomes a waste to buy an entire bunch. When this happens to you, simply substitute dried herbs for fresh. But be careful, dried herbs pack more of punch than their fresh counterparts. Let these substitutions be your guide.
Cooking and Baking: 1 Tablespoon Fresh Herbs = 1 teaspoon Dried Herbs
Marinades and Vinaigrettes: 1 Tablespoon Fresh Herbs = 1/2 teaspoon Dried Herbs
Dried herbs have concentrated flavors that become more subtle when cooked. When using pungent herbs like oregano, thyme, tarragon, and sage, add the herbs toward the beginning of the recipe to allow them enough time to mellow into the other ingredients.
When using more delicate herbs such as basil, mint, and parsley, it’s best to add them at the end of the recipe so their flavors don’t fade away in the cooking process.
Keep in mind that in marinades, vinaigrettes, and other uncooked recipes, the herbs will not mellow with heat and the 1T=1t substitution may be a little too pungent. I’ve found 1/2t is a better guide but use your own tastes to decide. Maybe start with 1/4t and build up. Certain herbs have very unique flavors and it’s best to start with small amounts.
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