In general, dried herbs are stronger than fresh herbs and it may be safe to say 2 tsp. of dried herbs equals 4 tsp. of fresh herbs.
it is just an herb. dried means not fresh. you can find dried thyme in the bottle herb section (not with the fresh herbs located in produce) of your grocery store.
The rule of thumb is: 1 teaspoon dried herb = 1 tablespoon fresh herb
1/3
In general you should halve the quantity when using a dried herb. This is because a lot of the fresh herb is water, and the flavour is concentrated when you dry it.
I will repeat an answer found within the other good answers: Rule of thumb is 1 tsp dried herb substituted for 1 tablespoon fresh herb.
The rule of thumb here is that one teaspoon of dried herb equals one tablespoon of fresh.
General rule of thumb is 1/2 the amount of dried herbs. So 1/8 of a cup of dried basil is equal to 1/4 cup fresh
There are different theories and thoughts on the questiin of dried for fresh.. The biggest concern is in regard to potsncy of the particular dried herb. For parsely, I would recommend twi e rhe fresh amount of fresh for dried. Please bear in mind that drisd herbs drastically loose potency once packaging is opened. All dried herbs and spices should be replaced every 6 months.
There are different theories and thoughts on the questiin of dried for fresh.. The biggest concern is in regard to potsncy of the particular dried herb. For parsely, I would recommend twi e rhe fresh amount of fresh for dried. Please bear in mind that drisd herbs drastically loose potency once packaging is opened. All dried herbs and spices should be replaced every 6 months.
Tinfoil can come in handy to keep dried herb fresh or over hot food to keep in heat.
Herbal tea or infusion: fresh or dried herb steeped 10 - 15 minutes in 1 pint of boiled water, 3 times daily. Tincture: 4 oz (112 g) fresh or dried herb to 1 pint brandy, gin or vodka. 4 ml, 3 times daily. And more . . .
Yes they do. If you crush or brush them they smell much stronger.The plant has flavour also. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Spanish, Dominican and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh.