Typically, about 4-5 sprigs of dill are equivalent to one head of dill. However, this can vary based on the size of the sprigs and the specific recipe you're following.
Typically, about 8 to 10 sprigs of fresh mint equal 1 tablespoon when finely chopped. The exact number can vary depending on the size and density of the sprigs. It's best to chop the mint to measure accurately, as this allows for better packing and flavor release.
There are six teaspoons of dill in one US ounce. There are 4.8 Imperial teaspoons in one Imperial ounce. One US teaspoon is equal to .167 ounces.
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. :)
There is no set number of stalks. "A head of celery" is as the way celery is grown, harvested, and sold in much the same way as "a potato" or "an apple" or "a globe artichoke". A bunch or "head" of celery consists of approximately a dozen or so individual ribs also called stalks.
In most cases there is an ounce of tarragon in bunch. You can usually find between 45-48 sprigs in one bunch of tarragon.
Typically, one sprig of fresh oregano is equivalent to about one teaspoon of dried oregano. Since dried herbs are more concentrated in flavor, it's generally recommended to use one-third of the amount of dried oregano compared to fresh. Therefore, if you have a few sprigs, you can convert them to approximately equal teaspoons of ground oregano based on this ratio.
1 teaspoon ground = 1 tablespoon fresh. Ground or dried herbs are actually stronger than their fresh counterparts.
1 inch of mercury is equal to 1.133 feet of head.
There are about 25 calories in a kosher dill pickle.
A little more than half a teaspoon.
Dill is an herb which is grown in many countries worldwide and used in as many cuisines. The seeds of the dill plant have a savory flavor some think is similar to that of a combination of anise, parsley and celery, but has an aroma of a mix of citrus, fennel and mint. Dill seeds are often used in making dill pickles.
There is an insignificant amount of carbs in a dill pickle - less than 1g.