When Not to Substitute Dried for Fresh Herbs

When Not to Substitute Dried for Fresh Herbs

In most cases, you can successfully substitute dried herbs in recipes that call for fresh herbs. However, there are some exceptions. If a fresh herb is a focal point of the dish, then it is usually not OK to use the dried version. For example pesto, which requires large amounts of fresh basil leaves, cannot be made with dried basil.

In addition, there are certain herbs that are not well suited for use as dried herbs in cooking. For example, chefs and other foodies generally agree that it is best not to substitute dried dill, curly parsley, flat-leaf parsley, chervil or chives for their fresh counterparts as the flavor of the fresh produce is far superior in these cases.

Use the dehydrated versions of these herbs as seasonings only if you really cannot get the fresh herb and cannot think of an alternative herb that you could use as a substitute in your recipe.


Conversion Ratios for Common Herbs

Use the conversion ratios shown in the table below as a general guideline when substituting dried herbs for fresh herbs, or vice versa. Be aware, however, that the ideal ratios may be impacted by a number of factors. The ideal substitution amounts can vary drastically depending on what the remaining shelf life of your dried herb is and how long the packet has been open. Furthermore, there are often significant differences between different brands. Therefore, when seasoning a dish, it is important to use your taste buds and adjust the amounts when necessary.

Source: http://www.healwithfood.org/substitute/convert-fresh-dried-herbs-recipes-chart.php#ixzz3a3BAcp2r