Substitutes for fresh herbs
Use 1 teaspoon of dried herbs for each tablespoon of chopped fresh herbs. Dried herbs are about three times stronger, so university extension guides use a 3 to 1 ratio, as long as the dried herbs are still fresh and fragrant.
Out of fresh herbs mid-recipe?
Tell Sous Chef what you are missing. It swaps the ingredient and rewrites the steps that use it, and keeps your original recipe.
What are you making?
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Dried leaf herbs
Great fit1 tsp dried herbs (same herb), crumbled
For this dish: Dried herbs give their best flavor with time in a simmering liquid.
How: Use 1 teaspoon per tablespoon of fresh. Crumble the leaves between your fingers and add them early, so they have time to soften and release flavor in the liquid.
What changes: Earthier and less bright, with no fresh green color or texture. Old dried herbs lose strength, so you may need a little more.
No major food allergens in these ingredients. Check labels on packaged products.
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Freeze-dried herbs
Great fit1 tbsp freeze-dried herbs
For this dish: They rehydrate in the liquid.
How: Litehouse recommends one tablespoon of its freeze-dried herb for each tablespoon of fresh. Its measurements are approximate, so taste and adjust.
What changes: Used in the same amount as fresh, unlike ordinary dried herbs, but the texture is not the same as fresh leaves.
No major food allergens in these ingredients. Check labels on packaged products.
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Herb paste (tube)
Great fit1 tbsp herb paste
For this dish: It stirs straight into sauces and soups.
How: Gourmet Garden suggests 1 tablespoon of its stir-in paste for each tablespoon of freshly chopped herbs. Squeeze in a little, taste and add more.
What changes: Smooth rather than leafy, and packaged pastes can include oil, salt or other ingredients, so check the label.
No major food allergens in these ingredients. Check labels on packaged products.
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Frozen chopped herb cubes
Great fit3 frozen herb cubes
For this dish: They melt straight into hot dishes.
How: Dorot Gardens says one cube of its chopped basil, parsley, dill or cilantro equals 1 teaspoon of fresh, so use 3 cubes per tablespoon. Drop them into a hot dish frozen, or thaw them first.
What changes: Made for cooking straight from frozen. The thawed herbs are soft, not crisp.
No major food allergens in these ingredients. Check labels on packaged products.
What fresh herbs does in a recipe
Fresh herbs bring bright aroma, color and a soft, leafy texture. Their flavor is more delicate than dried herbs, which have lost their water and concentrated their oils. That is why dried herbs need a smaller amount and time in the pot, and why nothing quite replaces fresh herbs added raw at the end.
Swap it in your recipe with Sous Chef
A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.
You ask Sous Chef
"I don't have fresh herbs."
Sous Chef edits the recipe
1 tsp dried herbs (same herb), crumbled
Use 1 teaspoon per tablespoon of fresh. Crumble the leaves between your fingers and add them early, so they have time to soften and release flavor in the liquid.
When not to substitute
When fresh herbs are the dish, as in pesto, chimichurri, tabbouleh or a big handful of basil on a pizza, dried herbs will not work. Buy the fresh herb or choose a different recipe.
Common questions
How much dried herb equals 1 tablespoon of fresh?
1 teaspoon. University of Illinois Extension and Colorado State University Extension both use a 3 to 1 ratio of fresh to dried.
How do I convert dried herbs to fresh?
Triple the amount. For 1 teaspoon of dried herbs, use 1 tablespoon (3 teaspoons) of chopped fresh herbs.
Why are dried herbs stronger than fresh?
Drying removes water and concentrates the flavor. Ohio State University Extension says dried herbs are usually three to four times stronger than fresh.
Do dried herbs go bad?
They lose strength over time. The 3 to 1 ratio only works while your dried herbs are still potent, so if they smell faint, use a little more.
Can I use freeze-dried herbs instead of fresh?
Yes, one for one. Litehouse recommends one tablespoon of its freeze-dried herbs for each tablespoon of fresh. That is different from ordinary dried herbs, which use a third as much.
Related
- Italian seasoning substitutes
- Oregano substitutes
- Garlic substitutes
- Shallots substitutes
- All ingredient substitutes
- How to substitute an ingredient
Sources
- More herbs, less salt, part 2 (University of Illinois Extension)
- Ingredient substitutions (Colorado State University Extension)
- Preserving herbs, HYG-5360 (Ohio State University Extension)
- Italian herb blend, freeze-dried (Litehouse)
- Frequently asked questions (Gourmet Garden)
- Frequently asked questions (Dorot Gardens)
- How to safely make infused oils (Penn State Extension)
Cook with what you have.
Import any recipe into Sous Chef and ask for the swap. It rewrites the ingredient list and the steps, and never loses the original. Free on iPhone.