Fresh to Dried Herb Conversion Calculator
Convert fresh herbs to dried herbs and vice versa.
The general rule is 1 tablespoon fresh = 1 teaspoon dried.
Covers basil, rosemary, thyme, oregano, and more.
Fresh and dried herbs are not interchangeable in equal amounts. Drying concentrates the volatile oils in herbs, making dried herbs significantly more potent than fresh. Using the wrong ratio can completely overwhelm or disappear into a dish.
The General Rule
The most widely accepted conversion ratio is:
1 tablespoon fresh herb = 1 teaspoon dried herb
This is a 3:1 ratio (fresh:dried), because drying removes approximately two-thirds of the volume and concentrates the flavor compounds. In metric terms:
- 1 tablespoon ≈ 15 ml
- 1 teaspoon ≈ 5 ml
Herb-Specific Conversion Ratios
Some herbs lose more flavor when dried than others, so the ratio varies slightly:
| Herb | Fresh | Dried |
|---|---|---|
| Basil | 2 tablespoons | 1 teaspoon |
| Bay leaves | 2–3 fresh | 1 dried |
| Chives | 3 tablespoons | 1 tablespoon (poor when dried) |
| Cilantro | 3 tablespoons | 1 tablespoon (loses flavor rapidly) |
| Dill | 3 tablespoons | 1 tablespoon |
| Marjoram | 3 teaspoons | 1 teaspoon |
| Mint | 3 teaspoons | 1 teaspoon |
| Oregano | 3 teaspoons | 1 teaspoon |
| Parsley | 2 tablespoons | 1 teaspoon (loses a lot when dried) |
| Rosemary | 3 teaspoons | 1 teaspoon |
| Sage | 2–3 teaspoons | 1 teaspoon |
| Tarragon | 3 teaspoons | 1 teaspoon |
| Thyme | 3 teaspoons | 1 teaspoon |
Herbs That Don’t Dry Well
Chives, fresh cilantro, and fresh basil lose most of their flavor when dried. For these, freeze the fresh herb in ice cube trays with water or oil, or use more dried herb than the ratio suggests.
Ground vs. Dried Leaf
Ground herbs (e.g., ground ginger, garlic powder) are even more concentrated than dried leaf herbs. Use about half the amount of a dried ground herb compared to dried leaf herb.
When to Add Herbs
- Dried herbs: Add early in cooking to allow time to rehydrate and release flavor
- Fresh herbs: Add at the end of cooking or as a garnish to preserve volatile aromatics