# How to Substitute Dried Herbs for Fresh

If a recipe calls for fresh herbs, but you only have dried herbs on hand (or you don't want to spring for fresh), replace the fresh herbs in your recipe with one-third as much of the dried equivalent. The flavor is much more concentrated in dried herbs, so less is required.

### Substitution Example

Suppose your recipe calls for a tablespoon of fresh thyme. To swap it out, use 1 teaspoon of dried thyme in its place. Bay leaves are the only exception to this rule. Since they lose much of their flavor when dried, you should replace one fresh bay leaf with two dried bay leaves.

### Substituting Ground Herbs for Fresh

If you don't have the fresh herb that you need, and you don't have its dried herb equivalent either, you can also substitute fresh herbs with ground herbs. As a general rule, 1 teaspoon of dried herb is equal to 1/2 teaspoon of ground, according to The Reluctant Gourmet. So, do a bit of simple math: Since 1 teaspoon of dried herb equals 1/2 teaspoon of ground, replace the tablespoon of fresh thyme (from the previous example) with 1/2 teaspoon of ground.

Of course, there's an exception to this rule. According to The Reluctant Gourmet, "If you are working with dried ground herbs like ground ginger which is going to be even more potent than the dried flaky herbs, the general ratio is 4 to 1 or four parts fresh to one part dried."

If you're out of an herb in all forms, just use an ingredient substitution chart to look up other herbs that you can use in its place. It sure beats having to make a special trip to the store.