3 fresh to 1 dry. e.g. if the recipe calls for 1 Tbsp of fresh thyme, substitute 1 tsp dried thyme. (convenient, I think, that 1 Tbsp=3 tsp)
I'm going with Lexmccall above: as a cookbook editor, I always use the 1 dry to 3 fresh ratio as well.
I'm an avid home cook and I use the 3 to 1 ratio also.
And when to add to your cooking makes a difference:Add dried at the beginning of cooking, and fresh towards the end of cooking
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