Generally, dried herbs are more concentrated in flavor than fresh ones. A common conversion is that 1 tablespoon of fresh herbs is equivalent to about 1 teaspoon of dried herbs. Therefore, if you have 5 fresh mint leaves, it would be roughly equivalent to about 1/2 to 1 teaspoon of dried mint, depending on the size of the leaves and personal taste preference.
If by pH you mean the acidity of a compound then by combining equal amounts of each pH they would all "cancel each other out" i.e. neutralise which leaves a pH of 7
A typical bunch of fresh rosemary weighs about 30 to 50 grams, depending on the variety and how tightly it is packed. This weight can vary slightly based on the moisture content and the specific preparation of the herb. Dried rosemary, on the other hand, would weigh significantly less due to the absence of moisture.
16 ounces would equal 1 pint, so 24 ounces would equal 1.5 pints.
No. If they were equal the rhombus would become a square.
it would be equal to 1 only
1 tsp dried sage would be equal to about 2 tsp fresh sage Use dried if it will be cooked with the dish for a longer time. Use fresh more towards the end of the cooking.
For rosemary, the ratio is three to one, fresh chopped to dried. So if your recipe calls for 2 tsp. of dried rosemary and you would rather use fresh, you will need three times as much, or two tablespoons of fresh chopped rosemary leaves.
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.
Well, honey, let me tell you straight - 1 teaspoon of dried oregano leaves is equivalent to about 1/2 to 1 teaspoon of ground oregano. But let's be real, who actually measures that precisely when cooking? Just sprinkle in what feels right and trust your taste buds to guide you.
To substitute fresh parsley for dried, you typically use a ratio of 3:1. This means you would need approximately 9 tablespoons of fresh parsley to equal 3 tablespoons of dried parsley. Fresh herbs have a higher water content and a milder flavor, so using more is necessary to achieve a similar taste.
Typically, the conversion from fresh parsley to dried parsley is about 3:1, meaning you need less dried parsley because it's more concentrated in flavor. Therefore, 12 cups of fresh parsley would be equivalent to about 4 cups of dried parsley. However, for a more precise flavor match, it's often recommended to use about 1 cup of dried parsley for recipes that call for fresh.
No,the parsley that is dried comes from the leaves of the plant,but you need the seeds to grow new plants.The seed stalk comes up above the plant in an umbrella shape.Commercial parsley would never be allowed to grow to this stage anyway,so it would be impossible to grow new plants from any parsley leaves,dried or fresh.
Generally, one sprig of fresh thyme is equivalent to about 1/3 teaspoon of dried thyme. Therefore, 12 sprigs would equal approximately 4 teaspoons of dried thyme. If you prefer to measure in tablespoons, that would be about 1 tablespoon plus 1 teaspoon of dried thyme. Keep in mind that dried herbs are more concentrated in flavor than fresh ones, so adjust to taste if needed.
because fresh food means it is taking in water and dried food isn't but i would still perfure fresh food
To convert fresh parsley to dried parsley, a general rule of thumb is that dried herbs are more concentrated than fresh. Typically, you would use about one-third of the amount of dried parsley compared to fresh. Therefore, for 10 grams of fresh parsley, you would need approximately 3 to 4 ml of dried parsley, which is about 1 to 1.5 teaspoons.
1/3
You can substitute dried basil for fresh basil in a recipe by using one-third of the amount of fresh basil called for. For example, if a recipe calls for 3 tablespoons of fresh basil, you would use 1 tablespoon of dried basil instead.