Fresh to Dry Herb Conversion Calculator
Free fresh to dry herb conversion calculator for recipe substitutions. Because cooking with herbs can be tricky, especially when a recipe calls for fresh herbs but you only have dried ones, or vice versa, we created this tool to help you instantly find the proper substitution ratio. Convert between fresh, dried, and ground herbs for 27+ herbs.
Last updated: January 23, 2026
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Reference conversion
Basil → 2 tsp fresh = 1 tsp dried = 0.167 tsp ground
Conversion Result
2 tsp fresh
Because cooking with herbs can be tricky, especially when a recipe calls for fresh herbs but you only have dried ones, or vice versa, we created a fresh to dry herb conversion calculator to help you with that and instantly find the proper substitution ratio.
Keep reading and find the answers to the following questions:
- • How to do fresh-to-dry herb conversion (and vice versa)?
- • How to substitute dried herbs for fresh?
- • How to use our fresh herb to dry herb conversion calculator?
- • How much dried herbs to replace fresh?
- • And many more!
This tool will become a kitchen staple, whether you need to convert fresh basil to dried basil, substitute thyme, or check the dry-to-fresh herb ratios.
How to Dry Fresh Herbs
Before using our fresh-to-dry herb conversion calculator, let's examine the method behind drying herbs.
Drying is the oldest method for preserving herbs for long-term use. Despite its reputation for causing flavor loss, this method is an excellent option. When done correctly, this gentle process preserves aromatic substances well and for a long time.
Robust herbs such as rosemary, thyme, oregano, and sage are particularly suitable for drying.
Although they are robust, they cannot withstand high temperatures. Therefore, never dry them in the hot sun or an oven. The best place for drying is warm, dry, airy, and relatively dark.
- • Spread herbs on a cotton cloth
- • Don't pile them up - spread evenly
- • Ensure air can circulate to prevent mold
- • Check regularly during drying
- • Complete when leaves crumble and stems break
💡 Timing is essential when harvesting herbs. At a certain point, they reach "ripeness" and become more aromatic.
- • Thyme, sage, mint, and lemon grass are harvested shortly before flowering, when the aroma is at its strongest.
- • Basil, oregano, and rosemary, on the other hand, have the most intense aroma during full bloom.
You should store dried herbs in airtight glass containers in a dark, dry, cool place. Clear glass is fine if you store the jars in a cupboard; otherwise, brown glass is recommended. Do not grind herbs before cooking; otherwise, they will lose their aroma. When stored properly, intact aromatic herbs can be kept for two to three years. They don't like to wait too long before making their grand appearance, and their aroma fades over time.
Fresh to Dried Herb Conversion
Since dried herbs are more concentrated than fresh herbs, you will use less of them in your recipes.As a rule-of-thumb, the ratio is 3:1, that is to say:
3 parts fresh herbs = 1 part dried herbs
If you use ground herbs, the ratio may be even lower (sometimes 6:1). Keep in mind that this 3:1 ratio is only a general guideline. Each herb has its own strength and flavor profile. That's why we've created a detailed conversion chart below, showing each herb's actual ratios.
| Herbs | Fresh | Dried | Ground |
|---|---|---|---|
| Basil | 2 teaspoons (finely chopped) | 1 teaspoon dried | 1/3 teaspoon ground |
| Bay leaf | 1 fresh leaf | 2 dried leaves | - |
| Chervil | 3 teaspoons fresh | 1 teaspoon dried | - |
| Chili pepper | 1 fresh chili pepper (medium) | 1/2 teaspoon flakes | 1/4 teaspoon powder |
| Chives | 1 tablespoon fresh | 1 teaspoon dried | - |
| Cilantro | 3 teaspoons fresh | 1 teaspoon dried | - |
| Cinnamon | 1 cinnamon stick | - | 1/2 teaspoon ground |
| Cumin | 4.5 tablespoons (whole seeds) | - | 3 tablespoons ground |
| Dill | 3 teaspoons fresh | 1 teaspoon dried | - |
| Fennel fronds | 3 teaspoons fresh | 1 teaspoon dried | - |
| Garlic (large) | 1 fresh clove | 1.5 teaspoons minced | 1/4 teaspoon powder |
| Garlic (small) | 1 fresh clove | 1/2 teaspoon minced | 1/8 teaspoon powder |
| Ginger | 1 tablespoon (freshly grated or minced) | - | 1/4 teaspoon ground |
| Lemon grass | 1 tablespoon fresh | 1 teaspoon dried | 1/4 teaspoon powder |
| Lovage | 1 tablespoon fresh | 1 teaspoon dried | - |
| Marjoram | 3 teaspoons fresh | 1 teaspoon dried | - |
| Mint | 3 teaspoons fresh | 1 teaspoon dried | - |
| Onion | 1 onion (medium) | - | 3 teaspoons powder |
| Oregano | 3 teaspoons fresh | 1 teaspoon dried | 1/3 teaspoon ground |
| Parsley | 2 teaspoons fresh | 1 teaspoon dried | - |
| Rosemary | 3 teaspoons fresh | 1 teaspoon dried | 1/3 teaspoon ground |
| Sage | 2 teaspoons fresh | 1 teaspoon dried | 1/3 teaspoon ground |
| Sorrel | 2 teaspoons fresh | 1 teaspoon dried | - |
| Star anise | 1 fresh star anise | 1/2 teaspoon anise seeds | 3/4 teaspoon ground |
| Tarragon | 3 teaspoons fresh | 1 teaspoon dried | - |
| Thyme | 3 teaspoons fresh | 1 teaspoon dried | 1/3 teaspoon ground |
| Vanilla | 1-inch vanilla bean | 1 teaspoon extract | 1/2 teaspoon ground |
💡 Our fresh-to-dry herb conversion calculator is based on this table.
Example: How to Substitute Dried Herbs for Fresh?
Sometimes you only have fresh herbs in your pantry, but your recipe calls for dried herbs. In this case, just reverse the usual conversion ratio. Fresh herbs are milder, so you'll always need more of them to match the intensity of dried ones.
Step 1: Look at the conversion chart
2 teaspoons of fresh sage = 1 teaspoon of dried sage
Step 2: Multiply by 2 to convert
2 × 2 = 4
Step 3: Result
You'll need 4 teaspoons of fresh sage.
Don't want to calculate it yourself? Just use our fresh herb to dried herb conversion calculator!
How to Use Our Fresh to Dried Herb Conversion Calculator
Our fresh-to-dry herb conversion calculator is very straightforward to use:
- Choose your herb: Open the dropdown menu and select the herb you're using (e.g., Basil, Lemon grass, Cumin, etc.).
- Pick your unit: Use the unit switcher in any field and select whatever your recipe uses (e.g., tsp, tbsp, ml, pinches).
- Type a value in one field only: Fresh, Dried, or Ground.
- That's it! The other two fields will fill in automatically.
Tip: If your result is not in the desired format, you can easily switch between units (milliliters, teaspoons, tablespoons, or pinches) using the unit dropdown menus.
Cooking Tips for Using Fresh vs. Dried Herbs
Both fresh and dried herbs can transform a dish, but they work best in different ways. Knowing when and how to use them will help you get the most flavor.
It is recommended to use fresh herbs for recipes that:
- • Take less than 20 minutes to cook - Fresh herbs can add flavor faster than dried herbs
- • Do not require cooking, such as salads or vinaigrettes
- • Use herbs as the main flavor component, for example:
- - Pesto
- - Marinades
- - Salad dressings
When to add: Add fresh herbs during the last 10 to 20 minutes of cooking or as a garnish. Fresh herbs are delicate and can lose their flavor if cooked for too long.
It is recommended to use dried herbs to:
- • Add a subtle aftertaste
- • Flavor recipes that need to simmer for a while, such as:
- - Chilis
- - Sauces
- - Soups
- - Stews
When to add: Add dried herbs at the beginning of the cooking process so that they have time to release their aromas.
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