Many times my market is hit or miss on fresh herbs. I know many of you are probably looking for a good rule of thumb for using dried instead of fresh....
In general, use one-third of dried herbs to replace chopped fresh. So, if a recipe calls for 1 tablespoon chopped fresh thyme, use 1 teaspoon dried.
To release the most flavor, add dried herbs towards the beginning of cooking. One caveat: Cilantro, basil and parsley are so tender and delicate, they lose their flavor when dried. If you don't have these fresh leaves on hand, just omit them and add more salt and pepper for flavor.
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