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.
About $3 per 100 gm
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.
in the store will cost you about .99 to 1.99 dollar but i can get it for 4 dollars a lb
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.
Yes! One can substitute 1/2 the recommended fresh herbs with dried herbs. One must be careful, though. If an herb is meant to be a garnish, of course its dried version would usually be less appealing.
A genus of mintlike plants (Origanum) comprising about twenty-five species. The sweet marjoram (O. Majorana) is pecularly aromatic and fragrant, and much used in cookery. The wild marjoram of Europe and America is O. vulgare, far less fragrant than the other.
They are both herbs of the mint family of different genus. Marjoram, often called mexican oregano, and sometimes sold as oregano has a much different flavor and smell than 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.
I don't know how much salinity is in fresh water.
A one inch piece of fresh, grated ginger (generally yielding 1 tablespoon) equals approximately 1/8 teaspoon ground (dried) ginger. Source: http://www.evitamins.com/healthnotes.asp?ContentID=3602003
3% is fresh, but 1% is for drinking.
5 lbs. Backwash with fresh d.e. once a month, be sure you bump the handle down once a week