Substituting Fresh Herbs for Dried Herbs

Regardless of the recipe, you can use fresh herbs if it calls for dried and dried herbs even if it calls for fresh. However, you cannot just do the exact same thing with your chosen substitute as you would have with what the recipe called for! Doing so will not produce the same flavours you would get with the recipe are written. Here are the major things to consider when substituting fresh herbs for dried and vice versa.

When To Add The Herbs

When you use dried herbs, you want to add them near the beginning of the recipe. They pack quite the punch initially, and cooking them longer helps mellow out their intense flavour. This is not the case with fresh herbs. You need to add the fresh herbs, often chopped, to your cooking near to the end. Fresh herbs have a more delicate flavour, so you do not want it to disappear or alter in a negative way during a longer cook.

Different Amounts of Herbs

Did you know you need different amounts of fresh herbs than dried, regardless of the specific herb and the original amounts the recipes calls for? You need more fresh herbs than you would dried for the same reason you add them later on in the cook: fresh herbs have a more delicate flavour, which means you need more in order to get up to the same level. A rough guide to follow is to use one tablespoon of the fresh herbs per teaspoon of dried herbs. That said, you might also need to play around with this according to your recipe as well as your personal tastes. The important takeaway, however, is that you cannot just use the same amount of dried herbs as you would fresh and vice versa.