1 teaspoon ground = 1 tablespoon fresh.
Ground or dried herbs are actually stronger than their fresh counterparts.
1 table spoon is equal to 3 teaspoons.
1 4" sprig yields approximately 1 Tablespoon of fresh oregano. 1 Tablespoon of fresh oregano is equivalent to 1 teaspoon of dried. Therefore, 1 sprig is approximately equal to 1 teaspoon dried, so 2 sprigs = approximately 2 teaspoons of dried oregano. :)
1 1/2 teaspoons dried marjoram equals 6 teaspoons of fresh. when using any dried herbs, us 1/4 of the amount stated for fresh herbs.
There are ~68 sprigs per bunch and each bunch equals 1/2 cup chopped, so there is approx. 6.8 sprigs fresh per each teaspoon dried.
I am sorry but you can't turn dried sage int to fresh thyme...
With thyme one fresh sprig equals one-half teaspoon of dried thyme. In general, use two to three times the amount of fresh thyme as dried. When adding to soups and stews, crush the leaves between your hands before stirring it in your recipe.
One small sprig of rosemary converts to 1/2 a teaspoon of dried rosemary.
For rosemary, the ratio is three to one, fresh chopped to dried. So if your recipe calls for 2 tsp. of dried rosemary and you would rather use fresh, you will need three times as much, or two tablespoons of fresh chopped rosemary leaves.
One teaspoon of dried basil is equal to 1 Tablespoon of fresh basil. This ratio is the same for all fresh and dried herbs.
When herbs are dried, the oils which create the flavor and aroma are concentrated in the material that remains when the water is removed. Dried herbs are therefore stronger than fresh ones. Try using half as much dried as fresh or twice as much fress as dried and adjust to taste.
1 tsp dried parsley = 1 tbsp fresh parsley
1 tsp dried sage would be equal to about 2 tsp fresh sage Use dried if it will be cooked with the dish for a longer time. Use fresh more towards the end of the cooking.
20g fresh yeast is approximately equivalent to 7g dried yeast