How to Replace Fresh Herbs with Dried Herbs August 31 2015
Many times recipes call for a fresh helping of herbs, but what happens when you don’t have them? Can you use dried? Often times, yes! However, since dried herbs are generally more potent and concentrated than fresh herbs, it’s important you know how to do this successfully.
Keep the below tips in mind:
- Account for the change in strength: Many cooks recommend using one-third to half the amount of dried herb to fresh herb. For example, if a recipe calls for 1 tablespoon of fresh parsley, you only need 1 teaspoon of dried (since 3 teaspoons equal 1 tablespoon).
- Use dried when they are most effective: Dried herbs infuse the dish during cooking, especially while simmering or sautéing. This way they have sufficient opportunity to release their flavors and rehydrate.
- Know when NOT to substitute: Sometimes, recipes state ‘do not substitute with dried herbs,’ and as such - you should follow it. It’s more than likely that the chef has experienced a completely different dish when dried herbs were used, a dish that wasn’t very palate friendly.