How to Substitute Freeze-Dried Chives for Fresh Chives
Converting fresh to freeze-dried chives
Fresh chives are much more aromatic than dried chives.
Can you use freeze-dried chives as a substitute for fresh chives? Culinary experts generally agree that it is not a good idea to substitute dried chives, which most grocery stores stock in the spice section year-round, for fresh chives if a fresh version of the herb is available. Similarly, frozen chives are better left in the freezer if you are able to get fresh produce. However, when fresh chives are not readily available — which is often the case during the coldest winter months — freeze-dried chives can be used as a substitute. Before replacing the fresh chives your recipe calls for with their dehydrated counterpart, you will have to convert the fresh amount to an equivalent amount of the dried herb. To substitute freeze-dried chives for fresh chives in recipes, use the following conversion ratio as a general guideline:
1 tablespoon fresh equals 1 teaspoon dried
If your recipe calls for fresh chive blades instead of spoonfuls of chopped chives, you can use the ratio 10 chive blades equal about 1 teaspoon of freeze-dried chives.
Keep in mind that the above conversion ratios are just rules of thumb. Factors like differences in the size of one fresh chive blade and the remaining shelf life of your packet of freeze-dried chives can have a significant impact on the ideal conversion formulas. Therefore, it is always best to let your taste buds be the ultimate judge of what the ideal amount of freeze-dried chives should be for your recipe.
Other Herbs That Can Be Substituted for Chives
The above conversion tips are helpful if you don't have fresh chives but have freeze-dried chives. But what if you have neither fresh nor dried chives at home? In such a situation, there's no need to panic. There are several herbs that can be substituted for chives in salads, soups, omelets and many other dishes. For example, finely chopped scallion greens are usually a good substitute for chives; however, they boast a stronger onion flavor so you may want to use less than the amount indicated in the recipe. Garlic chives, which can be distinguished from common chives by their flat leaves and white flowers, are another viable substitute for common chives.
Fresh Basil to Dried Basil Leaves – The Conversion Ratio
Converting dried basil to fresh
Use twice as much fresh basil as you would dried basil.
The fresh leaves of common Genovese basil can be used to flavor a wide variety of dishes from pasta sauces to salads and fish. If you don't have fresh basil at hand, dried basil can sometimes be substituted for fresh basil leaves.
However, replacing fresh basil with dried basil usually only works in recipes that feature this highly fragrant herb in small quantities rather than as a main ingredient. So making pesto with dried basil leaves, for instance, is not something you want to try out!
When converting fresh basil to dried basil, make sure you use the correct conversion ratio. Most experts recommend using twice as much fresh as you would dried basil. So, for example:
2 teaspoons fresh equals 1 teaspoon dried
In other words, if the original recipe calls for two teaspoons of finely chopped fresh basil, you can simply substitute the amount with one teaspoon of dried basil leaves. Similarly, two tablespoons of fresh basil would correspond to 1 tablespoon of dried basil. When substituting dried basil for its fresh counterpart in recipes, it is important to keep in mind that the conversion ratios should only be used as a rule of thumb as dried herbs tend to lose flavor quickly, thereby altering the optimal ratios.
Before seasoning your dish, crush the dried basil in the palm of your hand or between your fingers, and smell the herb. If the scent is strong, your basil still has strong flavor and the 2:1 conversion ratio is likely to be quite accurate. If the scent is light, your dried basil has lost flavor and you might want to measure out slightly more than the amount indicated in the original recipe. Another way of determining the potency of dried basil is to evaluate its color: if it looks nice and green, it is still likely to have its mojo. Finally, when seasoning a dish with dried basil, you should of course also your taste buds and adjust the amount of basil as needed.
What to Do When You Have Neither Fresh nor Dried Basil?
The above conversion ratio can be used when you want to substitute fresh basil for dried basil, or vice versa. But what if you want to make your favorite Italian-style pasta sauce but just realized you have neither fresh nor dried basil at home? In such a situation, you may be happy to learn that there are many herbs that can be substituted for basil in recipes. They include oregano, tarragon, thyme, savory and cilantro. If the original recipe calls for fresh Thai basil, you may also be able to use fresh mint instead. If the recipe uses fresh basil leaves just as a garnish, parsley leaves can usually be used as a substitute.
Substituting Dried Bay Leaves for Fresh Whole Leaves
Substituting dried bay leaves for fresh
Can you substitute dried bay leaves for fresh whole leaves in stews, soups and other dishes? Absolutely! Dried bay leaves, which are readily available in grocery stores, are a very good substitute for fresh bay leaves which you may have trouble finding at your local grocer. However, you should be aware that bay leaves, also known as laurel leaves, lose some of their aroma during the drying process, which is why you will need to use more bay leaves if you are using dried leaves.
Replacing fresh bay leaves with dried leaves in your recipe is extremely easy; all you need to do is to make sure you use the correct conversion ratio. Most chefs recommend doubling the number of bay leaves your recipe calls for if you are using dried leaves instead of fresh ones. In other words, 1 fresh leaf would equal 2 dried leaves.
About Bay Leaves
Bay leaves, also called laurel leaves, are a staple in many European cuisines, but they are also commonly used in North America. These aromatic leaves are commonly used to flavor soups, stews, sauces, meat and seafood. Whether fresh or dried, bay leaves are usually used whole. The whole leaves are added to the dish during the cooking process and removed before the dish is served.
Substituting Dried Dill for Fresh Dillweed in Recipes
Substituting dried dill for fresh dillweed
Can you use dried dill as a substitute for fresh dillweed? Most foodies agree that it is best not to substitute dried dill for fresh dill as the flavor of fresh dillweed is far superior. Fortunately, fresh dill can be found in most large supermarkets year-round, and many other fresh herbs can be substituted for this aromatic annual herb when it is not readily available.
However, in case you cannot get fresh dill or other fresh herbs, you can use dried dill as a substitute provided that you use the appropriate conversion ratio. You can use the following "fresh to dried dill" conversion ratio as a general guideline when substituting dried dill for chopped fresh dill in potato or fish dishes or in dips and salad dressings:
3 teaspoons fresh equals 1 teaspoon dried
Keep in mind that the above formula is only a rule of thumb. The optimum amounts can vary significantly depending on how long you have been storing your dried dill and how long the packet has been open.
As mentioned earlier, it is best not to substitute dried dill for fresh dill weed if fresh sprigs are available, or if you can use another fresh herb as a substitute. Herbs that are often substituted for fresh dill include tarragon, which is well suited for sauces that accompany seafood dishes, and fennel fronds, which look a lot like dill and are therefore an ideal substitute in recipes that use dill as a garnishing element.
How to Substitute Garlic Powder for Fresh Garlic Cloves in Recipes
Although both garlic powder and fresh garlic cloves are available in North American and European grocery stores year-round, it is quite common to find yourself in a situation where you just realized you don't have the right amount of this highly aromatic herb in the right form to complete a specific dish. In such a situation, you can usually substitute garlic powder for fresh garlic cloves, or vice versa, provided that you use the appropriate conversion ratio. HealWithFood.org recommends the following ratio for converting fresh garlic cloves to garlic powder:
1 clove equals 1/8 teaspoon of garlic powder
If you have granulated garlic instead of garlic powder, the recommended ratio is 1/4 teaspoon of granules for every fresh clove. If you are using garlic flakes (dehydrated minced garlic) instead, substitute 1/2 teaspoon of flakes for every clove.
Converting garlic cloves to powdered garlic
There are several other aromatic herbs that can be substituted for garlic.
When substituting powdered or granulated garlic for raw cloves in recipes, use the above conversion ratios only as a general rule. Your taste buds should be the ultimate judge of what the appropriate amount of dried garlic should be. And don't forget, the longer dried garlic sits on the pantry shelf, the more flavor it will lose! Therefore, it is a good idea to purchase garlic powder or granules in the smallest amounts available in order to make sure you can use your spices before their flavors diminish.
What to Do When You Have No Garlic at All?
The above tips are helpful if you are in a situation where you don't have any garlic bulbs or cloves at hand but have garlic flakes or garlic in a powdered or granulated form. But what if you have neither fresh nor dried garlic at home? In such a situation, you may be happy to learn that there are a few other aromatic plants that can be substituted for garlic cloves or powder in many recipes. The most common substitutes include onions, shallots and garlic chives.
Substituting Dried for Fresh Oregano Using a Conversion Ratio
Ratio for converting fresh to dried oregano
Fresh oregano retains much of its flavor when dried.
Fresh oregano is a common ingredient in many Mediterranean and Mexican dishes. When dried, this culinary herb retains much of its flavor, which is why dried oregano can be successfully used as a substitute for fresh oregano when fresh sprigs of this wonderful culinary herb are not available. That does not mean, however, that you can just replace the fresh oregano in your recipe with an equal amount of dried oregano leaves. As dried oregano is more concentrated than its fresh counterpart, which still contains plenty of moisture, you will need less of the dried herb.
So how much dried oregano do you need then if your recipe calls for, say, a tablespoon of fresh oregano? To substitute dried oregano for chopped fresh oregano leaves, use the following conversion ratio as a general guideline: 1 tablespoon of finely chopped fresh oregano equals 1 teaspoon of dried oregano.
Keep in mind that the above conversion ratio is just a rule of thumb. In the end, it is best to let your taste buds decide how much dried oregano you should use in your recipe. Also keep in mind that a packet of dried oregano that has been lying on your shelf for several months provides less flavor than a packet of oregano that you have purchased recently.
Substitutes for Oregano (Fresh or Dried)
The above "fresh to dried oregano" conversion ratio is helpful if you cannot get fresh oregano but you have dried oregano. However, it may happen that you realize you have neither fresh nor dried oregano — but your pizza dough is already rising! In such a case, don't panic. There are several herbs and spices that can be substituted for oregano in many recipes, including pizza. While these herbs and spices of course won't give your dish the original oregano flavor, they will lend their own enticing Mediterranean flavors to your dish.
Marjoram is one of the best substitutes for oregano; however, it is slightly milder so you will want to use more of it (the ideal ratio is two parts of oregano for three parts of marjoram). Other viable substitutes for fresh oregano include fresh basil, mint, thyme and summer savory.
Substituting Dried Parsley Flakes for Fresh Parsley in Recipes
Parsley flakes versus fresh parsley
Choose fresh parsley whenever possible.
Can you use dried parsley flakes as a substitute for fresh parsley? Most chefs and culinary experts agree that it is best not to substitute dried parsley for fresh parsley as the flavor of this common kitchen herb changes quite significantly when it is dried.
Fortunately, most large grocery stores sell fresh parsley year-round, and you can also grow your own parsley microgreens at home, even in winter (for more information, check out the article How to Grow Parsley Microgreens Indoors).
However, in case of an emergency, you can of course resort to dried parsley provided that you use the appropriate "fresh to dried parsley" conversion ratio. To substitute dried parsley flakes for chopped fresh parsley, use the following conversion ratio as a general guideline:
2 teaspoons finely chopped fresh parsley equal 1 teaspoon of dried parsley
As mentioned earlier, it is best not to substitute dried parsley for its fresh counterpart if you are able to source some fresh parsley sprigs. In case fresh parsley is simply not available and you are hesitant to use parsley flakes as a substitute, consider using fresh chervil, celery microgreens or cilantro as a substitute. All of these herbs are related to parsley and can be succesfully used as a substitute for fresh parsley in many recipes.
How to Convert Fresh Rosemary Sprigs to Dried Rosemary
Substitute dried rosemary for fresh
Fresh rosemary be replaced with dried rosemary in most recipes.
Can you substitute dried rosemary for fresh rosemary? Yes. Dried rosemary, which is readily available all year round, is a very good substitute for fresh rosemary during winter months when fresh herbs may be in short supply at your local grocer. However, as the flavor of rosemary is more concentrated in the dried product, you will need less of it.
But what is the exact ratio used to convert fresh rosemary to dried rosemary? The bad news is that there's no 'correct' ratio that would always yield the optimum culinary experience. Converting the amount of fresh rosemary your recipe calls for to dried rosemary will require some practice, and you should always use your taste buds as the ultimate judge of what the appropriate conversion ratio should be.
The good news is that you can use the following rule of thumb as a general guideline when substituting dried rosemary for fresh rosemary, or vice versa:
1 tablespoon fresh = 1 teaspoon dried
If your recipe calls for rosemary sprigs instead of teaspoons of fresh rosemary, you can assume that one small/medium sprig will equal about one teaspoon of fresh rosemary. Three fresh sprigs, which give about one tablespoon of fresh rosemary leaves, would equal about one teaspoon of the dried herb.
To release the flavor that has been locked in rosemary during the drying process, rub the dried herbs between your hands or crumble them before adding them to your dish. Furthermore, adding dried rosemary early in the cooking process helps bring out its flavor.
What to Do When Neither Fresh nor Dried Rosemary is Available?
The above rule of thumb is helpful if you are in a situation where you don't have any fresh rosemary sprigs at home but have dried rosemary. If you are in a situation where you have neither fresh nor dried rosemary at hand, you may be happy to learn that herbs like sage, savory and thyme can be substituted for chopped or dried rosemary in many recipes.
Substituting Dried Sage for Fresh Sage Leaves in Recipes
Dried and fresh sage
Sage is commonly used to season meats, fish, salads and casseroles.
Can you substitute dried sage for fresh sage leaves in recipes that call for the fresh herb? Absolutely! Ground, dried sage — which you can find in the spice section of your local grocery store — is an excellent substitute for fresh sage in many dishes salads, casseroles and meat dishes. However, as the flavor is more concentrated in the dried herb, you will need less of it. But how much less? While there is no rule set in stone that says exactly how much powdered dried sage is equivalent to a spoonful of chopped fresh sage, there's a rule of thumb which can be used when substituting dried sage for fresh sage in recipes:
2 teaspoons fresh (minced) = 1 teaspoon dried
If your recipe calls for whole leaves instead of teaspoons of chopped sage, you can use the ratio 7 fresh sage leaves equal about 1 teaspoon of ground, dried sage. As mentioned earlier, these conversion ratios are just rules of thumb. Factors like differences in the size of sage leaves and the remaining shelf life of your packet of powdered sage can have a significant effect on the above formulas. Therefore, you should always let your taste buds confirm how much dried sage you should use in your recipe.
What to Do if You Have Neither Dried nor Fresh Sage?
The above tips helpful if you are in a situation where you don't have any fresh sage leaves at home but you have dried sage in a powdered or ground form. If you are in a situation where you have neither fresh nor dried sage, don't panic — there are plenty of culinary herbs that can be used as a substitute for fresh and dried sage in many recipes including meat dishes, salads and casseroles. Some of the best substitutes include rosemary, savory, thyme and marjoram. These herbs of course won't give your dish the original sage flavor, but they will lend their own exciting flavors to your dish.
Fresh Thyme to Dried Thyme – The Conversion Ratio
Fresh thyme sprigs are commonly used to flavor soups, stews, stuffings and meats dishes. During winter months when fresh, locally-grown thyme may not be readily available, dried thyme can be substituted for fresh thyme in most recipes. However, that does not mean that you can just replace the fresh thyme your recipe calls for with an equal amount of the dried product. Why? Because the dehydration process pulls water out of herbs, decreasing their volume. It is essential to keep this in mind when converting fresh and dried thyme.
So, how do you convert fresh thyme to dried thyme? You use a conversion ratio! Unlike some other common herbs, thyme retains much of its flavor and aroma when dried. Therefore, healwithfood.org recommends the following conversion ratio for substituting dried thyme for fresh thyme:
6 fresh thyme sprigs = 3/4 teaspoon ground dried thyme
If your recipe calls for tablespoons of fresh thyme instead of sprigs, you can use the ratio 1 tablespoon of fresh thyme equals about 3/4 teaspoon of dried thyme.
Substituting dried for fresh thyme
Dried thyme can be substituted for fresh thyme in most recipes.
When converting fresh thyme to dried thyme in recipes, it is important to keep in mind that the conversion formulas should only be used as a general guideline. The ideal substitution amounts can vary drastically depending on how old your dried thyme is and how long the packet has been open. Furthermore, there are often significant differences between different brands.
Therefore, it is important to taste the dish as it cooks and add small amounts of the herb if the recipe needs additional flavor.
What to Do When Neither Fresh nor Dried Thyme is Available?
The above conversion ratio is helpful if you are in a situation where you are out of fresh thyme but have dried thyme. However, it may happen that you have neither fresh nor dried thyme at home; yet, your recipe calls for this aromatic herb. In such a situation, you may be happy to learn that there are several herbs that can be substituted for thyme in many recipes. Some of the most common substitutes include oregano, savory and marjoram. These herbs work particularly well in recipes that use fresh thyme sprigs as a garnish. Also blends that contain thyme (such as herbes de Provence or Italian seasoning) can often be used as a substitute for ground dried thyme.
Source: http://www.healwithfood.org/substitute/convert-fresh-thyme-dried-ratio.php#ixzz3a3EYKhaD