What is the conversion factor between fresh and dry herbs/spices?

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4 Comments

LuAnn L. January 13, 2012
And when to add to your cooking makes a difference:
Add dried at the beginning of cooking, and fresh towards the end of cooking
 
Nessa January 13, 2012
I'm an avid home cook and I use the 3 to 1 ratio also.
 
I'm going with Lexmccall above: as a cookbook editor, I always use the 1 dry to 3 fresh ratio as well.
 
Lexmccall January 13, 2012
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)
 
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