The rule of thumb here is that one teaspoon of dried herb equals one tablespoon of fresh.
When using dry herbs versus fresh herbs, a good rule of thumb is to use 1 portion of dry herbs for every 3 portions of fresh herbs. So, one tsp of dried tarragon would be the equivalent to 3 tsps. of fresh tarragon.
Approximately one teaspoon of dried rosemary equals one tablespoon of fresh. (Approx. 1 tsp dry = 1 Tbsp fresh)
1 tablespoon dried minced onion = 3 tablespoon fresh minced onion
1 tsp dry = 1 tbsp fresh
If you mean dry thyme for fresh thyme, then plan for 1/3 as much dry as fresh. If the recipe calls for 3 tsp of fresh thyme, use 1 tsp of dry.
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. Specifically two tablespoons of dried equals one quarter cup fresh,
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.
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.
2 and 1/4 tsps of dry yeast equals one cake of yeast
Flowers are not that wet to be dry. Flowers are so much more fresh
Measuring dried herbs to fresh herbs are easy. All you have to remember is 1 teaspoon of dry herbs equals one tablespoon of fresh herbs.
The density of the dry material would have to be known to calculate this. In theory there could be no difference in volume. Most foods get smaller as they loose water though. Which means the volume of the dry food will likely be much less than the wet/fresh food. A rough estimate is 1/3 to 1/4 a volume of the dry equals 1 volume of the wet/fresh.