HubPages»
Food and Cooking»
Cooking Ingredients

Herbs and Spices: Measurements and Equivalents

Updated on April 23, 2014

Simple Solutions

Herbs and spices are crucial ingredients when cooking because they add an abundance of flavor to your favorite dishes. Most recipes call for dried herbs and spices because they are readily available in the stores; however, fresh herbs and spices are wonderful to use as well, especially if you have them growing in the garden. Likewise, there is nothing better than picking your own “home-grown” herbs for use in your favorite recipes.

Dried and Fresh

So, you have a recipe and let’s say it calls for a teaspoon of dried basil; however, you have fresh growing on the windowsill and would prefer to use it instead. Well, here is the problem – how much of the fresh should you use to replace the dried? The general rule of thumb is to use three times as much fresh as dried because dried herbs are generally more potent than fresh. For instance, if the recipe calls for a teaspoon of dried, you will need to use a tablespoon of fresh. It’s simple math – three teaspoons equal a tablespoon.

Don't substitute some

Although this ratio sounds simple, it is not always the case. Keep in mind that if your recipe calls for fresh, there are some herbs and spices that you should not substitute with dried because the flavor of the fresh is much better than their dried equivalent. For instance, dried dill, chives and parsley, just to name a few, should not be used in place of fresh.

Note: Keep in mind that the longer the dried spice has been open, the less potent it may be. So, use your judgment and add a little more, if you feel the need – just do little amounts at a time so you don’t over season.

Below is a table that should help you determine what measurement of fresh is equivalent to dry.

Measurements and Equivalents

(click column header to sort results)

Herb/Spice	Fresh	Dried
Basil	2 tsp of finely chopped	1 teaspoon
Bay leaves	1 leaf	2 leaves
Chives	1 Tbsp finely chopped	1 tsp
Cilantro	3 tsp	1 tsp
Dill	3 tsp	1 tsp
Garlic	1 large clove	1/2 tsp powder
Marjoram	3 tsp	1 tsp
Onions	1 medium	1 tsp onion powder
Oregano	1 Tbsp finely chopped	1 tsp
Parsley	3 sprigs (2 tsp finely chopped)	1 tsp
Rosemary	1 medium sprig (1 Tbsp)	1 tsp
Sage	12 leaves	1 tsp
Tarragon	3 tsp	1 tsp
Thyme	5 sprigs (1 Tbsp)	3/4 tsp ground
Lemon Peel	1 tsp chopped	1 tsp
Garlic	1 large clove	1 1/2 tsp minced
Garlic	1 small clove	1/2 tsp minced
Garlic	1 small clove	1/8 tsp powder

A few notes

3 portions of fresh = 1 portion of dried - usually
Dried herbs are more potent than fresh
If your recipe calls for fresh dill, parsley or chives – use fresh
Dried herbs and spices lose their potency after a while – so check dates
Some dried herb containers will give you the equivalent of fresh
If the flavor isn’t working for you – add more – a little at a time
If you use fresh; however, only need a little for the recipe – store the rest in a paper towel for later use
Store dried herbs/spiced in a cool dark place to help keep them fresh