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     Title: Fresh Versus Dry Herb Conversion
Categories: Hints, Information
     Yield: 1 Hint

     1 tb Fresh herbs = 1 ts dried
          -herbs
     1 ts Dried leaf = 1/2 ts ground
          -dried herb powder

 The general rule for dried "flaky" herbs like dried cilantro or dried
 tarragon is 3 to 1 or three parts fresh to one part dried. You can
 also look at this as:

   1 tablespoon fresh herbs = 1 teaspoon dried herbs

 If you are working with dried ground herbs like ground ginger, which
 will be even more potent than the dried flaky herbs, the general
 ratio is 4 to 1 or four parts fresh to one part dried.

 Another general rule:

   1 teaspoon dried leaf herb = 1/2 teaspoon ground dried herb

 # Why These Ratios?

 If you're wondering why you need so many more fresh herbs than dried
 herbs, you must remember that fresh herbs like basil and parsley are
 80% to 90% water. In the drying process, the water evaporates,
 leaving highly potent essential oils with more concentrated flavors
 than their fresh counterparts.

 When you talk about rosemary and thyme with even harder leaves than
 basil, flavor intensity can be even more significant, so be careful
 when adding these dried spices to a dish.

 # Exceptions to the Rule

 Like everything in life, there are always exceptions to my general
 rules above. For example, you would substitute one fresh bay leaf for
 two dried or one medium onion for one teaspoon of onion powder. Both
 basil and parsley surprised me with a 2 to 1 fresh to dried.

 I searched the Internet to see what I could find for these
 conversions and came up with this chart. There was no consensus
 between all the sites, but this should be a good start to work with
 until you come up with your ratios.

 Herb            Fresh                          Corresponding Dried
 ==============  ==========================     =======================
 Basil           2 ts finely chopped            1 ts dried
 Bay Leaf        1 leaf fresh                   2 leaves dried
 Chervil         3 ts fresh                     1 ts dried
 Cilantro        3 ts fresh                     1 ts dried
 Cinnamon        1 cinnamon stick               1/2 ts ground
 Cumin           4.5 tb whole seed              4 tb ground (1 oz)
 Dill            3 ts fresh                     1 ts dried
 Garlic (large)  1 clove fresh (1.5 ts minced)  1/2 ts powder
 Garlic (small)  1 clove fresh (1/2 ts minced)  1/8 ts powder
 Ginger          1 tb freshly grated            1/4 ts dry ground
 Ginger          1 tb minced                    1/2 ts dry ground
 Marjoram        3 ts fresh                     1 ts dried
 Onion           1 md onion                     1 ts onion powder
 Oregano         3 ts fresh                     1 ts dried
 Parsley         2 ts fresh                     1 ts dried
 Rosemary        3 ts fresh                     1 ts dried
 Sage            2 ts fresh                     1 ts dried
 Star Anise      1 star anise fresh             1/2 ts anise seed
 Tarragon        3 ts fresh                     1 ts dried
 Thyme           3 ts fresh                     1 ts dried
 Thyme           1 ts dried                     3/4 ts ground
 Vanilla         1 in vanilla bean              1 ts extract

 Source: <https://www.reluctantgourmet.com/
   converting-fresh-herbs-to-dried-ratios/>

 Recipe by Stephen Jones

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