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How to Substitute Fresh Herbs for Dried Herbs, with Seasoning Recipe

Fresh and dried herbs laid out on a table.

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



  1. Mix dried and/or fresh herbs together.
  2. Fresh herbs should be used immediately. Dried herbs can be stored together in a sealed container for later use.

Pro Tip

  • 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?

Try these Fruit and Herb-Infused Water Recipes


You may also enjoy:


How to Substitute Fresh Herbs for Dried Herbs Pinterest pin for Mountain Rose Herbs


Topics: Culinary, Recipes, Green Living


Written by Jessicka on October 21, 2020

Jessicka Nebesni works as a Marketing Strategist and is always working towards sharing the most educational, empowering, and useful resources with our herbal community. Having practiced Macrobiotic food preparations in California, beekeeping in Oregon and making herbal crafts for local farmers markets in New Jersey, she has a wide variety of experiences and knowledge to share. She is currently enrolled in Rosemary Gladstar’s "The Science and Art of Herbalism" and is eagerly awaiting open enrollment for the Master Food Preservers course this coming spring. Her passions include preserving food, gardening, practicing herbal wellness, making DIY skin and body care recipes, and living a lifestyle of minimal impact on the Earth.

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