One of the questions that often pops up here on the Mountain Rose Herbs blog is how to make substitutions between dried and fresh herbs. What if your garden bounty is begging to be enjoyed but your recipe calls for dried herbs? Or if you find yourself in the middle of an icy winter with no fresh herbs in sight?Worry not—there is one simple rule to guide you when this conundrum presents itself. The simple ratio of 1:3 is key! One part dried herbs is roughly equivalent to three parts fresh herbs.
Dried herbs are generally more concentrated in their flavor: As the plant material dries, the outer cell walls of the plant hold in the volatile oils. Fresh herbs, however, have higher water content, so while they may contain slightly brighter notes, the flavor doesn’t pack quite the same strength as dried herbs.
If you just remember that 1-to-3 is key, you'll be able to quickly and easily substitute one for the other. Here is a go-to herb mix to practice with. It contains many common herbs and adds great flavor to soups, stews, roasted vegetables, or as a dry rub for grilling!
All Purpose Garden Herb Blend: Fresh and Dried Variations
- 2 Tbsp. dried organic Rosemary or 6 Tbsp. fresh Rosemary (minced)
- 2 Tbsp. dried organic Basil or 6 Tbsp. fresh Basil (minced)
- 1 ½ tsp. dried organic Sage or 4 ½ Tbsp. fresh Sage (minced)
- 1 tsp. dried organic Thyme or 1 Tbsp. fresh Thyme (minced)
- 1 tsp. dried organic Oregano or 1 Tbsp. fresh Oregano (minced)
- 1 tsp. ground organic Black Pepper
- 1 tsp. Himalayan Pink Salt, or culinary salt of choice.
- Mix dried and/or fresh herbs together.
- Fresh herbs should be used immediately. Dried herbs can be stored together in a sealed container for later use.
- While this ratio is generally enjoyable for most people, there is always wiggle room for your personal preferences. If you like a very strong herbal experience, you can adjust this to your taste.
Looking for beautiful, healthy ways to use fresh and dried herbs?
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