Rule of thumb
In general, replace every 1 tablespoon (15 ml) of a fresh herb in a recipe with 1 teaspoon (5 ml) of the dried version. However, we also suggest using more or less depending on your personal taste!
When fresh is best
- Opt for fresh over dry at all times when it’s the main ingredient in a recipe (such as a salsa verde, chimichurri or pesto), or when used as a garnish.
- Some of our preferred herbs that are best fresh include basil, rosemary and thyme. Their dried versions are particularly potent when compared to other dried herbs.
- If you have arugula sitting in the crisper, chop it finely for a great substitute.
Convenient condiment
If you have a container of store-bought salsa verde or pesto in the fridge, a spoonful or two can go a long way in certain recipes (like in a quiche, marinade, salad dressing or pasta) if you don’t have fresh herbs nearby.
When dried is fine
- Choose dried herbs over fresh when you’re cooking soups, braises or other slow-cooked dishes due to their more concentrated flavour.
- Some herbs we actually prefer over dried at times, including dill, tarragon, oregano and even mint. While their fresh versions bring added freshness and flourish to a dish, the dried herbs provide depth.
Want to keep your dried herbs and spices fresher, longer? Be sure to read our article for a few helpful tips: