$6.00 I guess.
Ah, what a lovely question! When it comes to dried basil, you'll want to remember that the flavor is more concentrated than fresh basil. As a general rule of thumb, you can substitute one teaspoon of dried basil for every five fresh basil leaves. Just remember to adjust to taste as you sprinkle that happy little herb into your dish!
One teaspoon of dried basil is equal to 1 Tablespoon of fresh basil. This ratio is the same for all fresh and dried herbs.
You can't substitute the two. Fresh basil has a totally different flavor profile than its inferior counterpart in the dried version. Dried basil on its own almost can be compared to the taste of wood, whereas fresh basil has a beautiful somewhat sweet aroma and hints of a sweet mild peppery flavor.
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
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.
yes because the water is all dried out and not there so it is lighter.
When substituting basil for thyme, use about three times the amount of basil since basil has a milder flavor compared to thyme. For example, if a recipe calls for 1 teaspoon of dried thyme, you can use 3 teaspoons (or 1 tablespoon) of dried basil. Fresh basil can also be used; in that case, use about 1 tablespoon of fresh basil for every teaspoon of dried thyme. Adjust according to your taste preferences, as individual palates may vary.
Generally, the conversion from fresh basil to dry basil is about 3:1. This means that one tablespoon of fresh basil is equivalent to one teaspoon of dried basil. Since dried herbs are more concentrated in flavor, it's best to use less when substituting. Adjust according to taste preference, especially in recipes.
The value of 6 basil leaves is typically minimal, often just a few cents in a grocery store or market. If you're growing your own basil, the cost is essentially negligible. In recipes, 6 basil leaves are usually used for flavoring rather than as a significant ingredient.
Conversion of cooking measurements depends on a variety of things, including how large the leaves are and how fine the mince is. Ten large leaves of basil would yield around one quarter of a cup of minced basil.
about 1/8 oz
Not really. Ground sage has had the dried leaves finely pulverized. You can see the leaves of dried sage. It can be crumbled and seen in the dish you are using it in. Ground sage blends in much like ground pepper.