Ah, isn't cilantro just lovely? When it comes to fresh versus dried, remember that dried herbs are more concentrated in flavor than fresh ones. So, if a recipe calls for 1 cup of fresh cilantro, you can substitute it with about 1 tablespoon of dried cilantro. Just adjust to taste and enjoy the happy little flavors dancing in your dish!
2 Tbsp dried cilantro = 1/4 cup fresh cilantro
Use 1/3 or 1/2 of the fresh amount. So, if the recipe calls for 1 teaspoon fresh cilantro, you use 1/3 or 1/2 teaspoon of dried.
1 cup = 16 tablespoons 1 tablespoon = 0.06 cup
To substitute cilantro paste for fresh cilantro, you typically need about 1 tablespoon of cilantro paste to replace 1 cup of fresh cilantro. This is because cilantro paste is more concentrated in flavor. Adjust according to your taste preference, as the intensity of the paste can vary.
4 tsp of dried rosemary equals 1/4 cup fresh.
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,
Roughly 4 dried apples equals one cup.
To substitute dried parsley for fresh parsley, the general rule is to use one-third of the amount. Therefore, for 0.25 cup of fresh parsley, you would use about 1 tablespoon of dried parsley. This conversion accounts for the more concentrated flavor of dried herbs compared to fresh ones.
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
To substitute dried thyme for fresh thyme, the general guideline is to use one-third of the amount. Therefore, if a recipe calls for 1 cup of fresh thyme, you would use about 1/3 cup of dried thyme. However, dried herbs are more concentrated in flavor, so adjusting to taste is always a good idea.
I 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, or 1/3 cup of dried for your 1 cup 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. If the parsley is to be used as a garnish, I wouldn't substitute dried.
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.