How To Substitute Dried Herbs For Fresh

Substituting dried herbs for fresh in cooking is simple, but it requires understanding the differences in potency and flavor. Dried herbs are more concentrated than fresh, so you'll generally need less. A common guideline is to use one-third of the amount of dried herbs compared to fresh. For instance, if a recipe calls for one tablespoon of fresh herbs, use one teaspoon of dried herbs. However, this ratio can vary depending on the herb, as some dried herbs, like rosemary and thyme, can be particularly strong. It's also important to consider the texture and appearance in a dish, as dried herbs are more brittle and less vibrant. To maximize flavor, it's best to add dried herbs earlier in the cooking process, allowing their flavors to meld into the dish. In contrast, fresh herbs are often added towards the end for a burst of color and freshness. When substituting, taste as you go and adjust according to personal preference, keeping in mind that the flavor will continue to develop as the dish cooks. Storing dried herbs in a cool, dark place will help maintain their flavor for up to a year.