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Herbs: Dried vs Fresh (and how much to use)...in this case it's Mint

If I have a recipe that calls for dried mint, but want the option to use fresh instead. I looked it up elsewhere online and the source said that with herbs, you should use 3 times the amount of fresh for the amount of dried, but that with mint, the dried and fresh amounts should be equal. Thoughts? Opinions? Let me know what you think! Thanks!

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Amanda is a co-founder of Food52.

added about 3 years ago

I use 2 times the amount of fresh for the amount of dried for all herbs -- even with mint. I don't think fresh mint is any more potent than other fresh herbs.

nutcakes added about 3 years ago

I'd tend to use the larger amount of fresh. What are you making? I feel I just went through this but I can't recall what I was making.


AntoniaJames is a trusted source on Bread/Baking.

added about 3 years ago

Make sure you remove the stems as well as the end of each leaf that attaches to the stem, when chopping the mint, as they can be bitter (assuming of course you don't want that bitterness). ;o)

cookinginvictoria added about 3 years ago

I recently made this food52 recipe, http://www.food52.com/recipes... called for dried mint and I subbed fresh mint. I doubled the amount and thought that that proportion worked well.


pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

Dried mint tastes like dust to me. I would definitely use fresh, but of course taste as you go.

katiebakes added about 3 years ago

Fresh mint is always best! I normally use double the amount of fresh as dried, but even using 3 times as much won't matter- probably just make it better :)

elizabeth c added about 3 years ago

Great thanks so much for all of guidance!

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