Fresh vs Dried Herbs: When to Use Which (and How Much)

Herbs are the leaves of plants, used to add freshness and aroma. Spices, by contrast, come from seeds, bark, roots and fruits. A cook with a few herbs on hand can transform a plain dish, but a common question is whether fresh and dried herbs are interchangeable. They are not quite, but understanding the difference makes cooking more flexible and saves money.

The basic rule of conversion

Dried herbs are more concentrated than fresh because the water has been removed. As a rule of thumb, use one-third as much dried herb as fresh. That means 1 teaspoon dried equals about 1 tablespoon (3 teaspoons) fresh. Ground herbs are more potent still, and delicate herbs such as basil or cilantro lose most of their flavor when dried, so conversions are less reliable.

When fresh is best

Use fresh herbs when the herb is the star, or when you add it at the end:

• Basil: essential in Caprese salad and Thai basil chicken. Dried basil is a pale imitation.
• Parsley: the main ingredient in tabbouleh and chimichurri.
• Cilantro (coriander leaf), mint and dill: these lose almost all flavor when dried. Use fresh and add them at the end.
• Chives: mild onion flavor, best fresh and raw.

When dried works well

Dried herbs shine in long-cooked dishes, rubs and marinades, because their flavor releases slowly into liquids and fats:

• Oregano: dried oregano is arguably better than fresh in many Mediterranean and Mexican recipes, such as the marinade in chicken souvlaki.
• Thyme and rosemary: hardy herbs that survive drying and long cooking, though fresh sprigs make a lovely addition to a roast chicken.
• Bay leaves: nearly always used dried, simmered in stocks and stews, and removed before serving.
• Sage and marjoram: work well dried in stuffings and sausages.

When to add herbs

Add hardy herbs (rosemary, thyme, oregano, bay) early so their oils infuse the dish. Add tender herbs (basil, cilantro, parsley, mint, dill, chives) in the last minute or as a garnish. Heat quickly destroys their delicate aroma. Dried herbs should be crumbled between your fingers to release flavor, and added to oil or liquid rather than sprinkled on at the end.

Buying fresh herbs

Choose bunches with bright color and no slimy, yellowing or wilted leaves. A bunch of parsley or cilantro should smell fragrant. Potted herbs from the grocery store often last longer and can be kept on a sunny windowsill. Growing basil, mint, rosemary and thyme at home is inexpensive and easy.

How to store fresh herbs

• Tender herbs with soft stems (parsley, cilantro, mint): trim the stems, stand the bunch in a jar with an inch of water, cover loosely with a plastic bag and refrigerate. Change the water every couple of days.
• Basil: keep at room temperature in a jar of water, because cold turns it black.
• Hardy herbs (rosemary, thyme, sage): wrap loosely in a damp paper towel and store in a container in the refrigerator.
• To freeze: chop herbs, pack into ice-cube trays, cover with olive oil or water and freeze. Pop out a cube and add it to soups and sauces.

Always wash herbs well and dry them before chopping. Wet herbs turn soggy and bruise easily.

How to store dried herbs

Keep dried herbs in airtight jars in a cool, dark cupboard away from the stove. They are best within one to three years. To test freshness, rub a pinch between your fingers and smell it. If it has little aroma, replace it. Buy small jars of the herbs you use less often.

Pairing guide by cuisine

• Italian: basil, oregano, parsley, rosemary
• Greek and Mediterranean: oregano, dill, mint, thyme
• Mexican and Latin American: cilantro, oregano, epazote
• Thai and Vietnamese: Thai basil, cilantro, mint, lemongrass
• French: thyme, tarragon, chives, parsley, bay (herbes de Provence)
• Middle Eastern: parsley, mint, za'atar

Substitution tips

If you lack a herb, choose one with a similar character. Parsley and cilantro can sometimes swap in a pinch, though flavor changes. Italian basil can stand in for Thai basil, though it lacks the anise note. Remember to reduce the quantity when swapping dried for fresh. Check the substitution notes on each recipe, and see our guide to spices and pantry staples.

Herbs and allergies

Some people have allergies or sensitivities to herbs, particularly in the mint, parsley and celery families. Always check labels on herb blends, which may contain salt, sesame, mustard or other allergens. See the Nutrition & Allergy Disclaimer. Browse our Greek recipes and Lebanese recipes to see herbs in action.