The side of my orange peel container states that 1 tsp dried equals 1 tsp fresh.
one and a half to two
One fresh bunch of thyme is roughly equivalent to one teaspoon of dried thyme.
The rule of thumb here is that one teaspoon of dried herb equals one tablespoon of fresh.
Approximately one teaspoon of dried rosemary equals one tablespoon of fresh. (Approx. 1 tsp dry = 1 Tbsp fresh)
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.
The method probably involves weighing the orange before it is dried, then again after it is dried. (Mass normal orange)-(mass dried orange)= (mass water in orange)
Converting fresh to dried herbs is always 3x as much fresh as dried OR 1/3 as much dried as fresh. For example, 1 tsp. dried can be replaced by 3 tsp. fresh (which equals 1 Tbl. fresh). Conversely, if 1 Tbl. fresh is requested, 1 tsp. dried can be used instead.
1 tablespoon dried minced onion = 3 tablespoon fresh minced onion
You can use nearly the same ratio to substitute for most herbs. 3 to 1. You want one third the amount of dried as the amount of fresh that is called for. That would be approximately 1 teaspoon of dried to one tablespoon of fresh. However, it also depends on how fresh your dried herbs are. Fresher dried herbs will have a stronger flavor and you may be able to use less. Older dried herbs will have a weaker flavor and may require more.
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
One small sprig of rosemary converts to 1/2 a teaspoon of dried rosemary.
Not enough info. What are we converting it into.