Fresh to Dried Herbs Calculator
How much dried herb replaces a fresh one, and the other way round.
Drying concentrates flavour, so the rule is three to one: one tablespoon of chopped fresh herb equals one teaspoon of dried.
How the fresh to dried herbs calculator works
Drying concentrates flavour, so the rule is three to one: one tablespoon of chopped fresh herb equals one teaspoon of dried. It suits robust herbs — oregano, thyme, rosemary, sage. Delicate ones (basil, coriander, parsley, dill) lose most of their character when dried, so add more, or add fresh at the end.
Formula: 1 tbsp fresh = 1 tsp dried (3 : 1)
Worked examples
| Inputs | Use | Note |
|---|---|---|
| 2 tbsp fresh thyme | 0.67 | 0.67 tsp dried |
| 1 tsp dried oregano | 3 | 3 tbsp fresh |
| 3 tbsp fresh basil | 1 | 1 tsp dried — add more |
FAQFrequently asked questions
When should I add dried herbs?
Early — they need time and liquid to rehydrate and release their flavour. Fresh soft herbs go in at the end so they keep their brightness; woody fresh herbs like rosemary and thyme can cook longer.
Does the 3:1 rule work for every herb?
It is a good rule for robust herbs. Delicate herbs lose most of their aroma when dried, so dried basil, parsley or coriander need more than the rule gives — or use fresh.
How old is too old for dried herbs?
Most fade after about a year. Crush a pinch and smell it: if it barely smells, use more or replace it.
How do I measure fresh herbs?
Chopped and loosely packed in a measuring spoon; a tablespoon of chopped fresh herb is roughly 3–4 g.
Where these figures come from
- US FDA — Safe Minimum Internal Temperatures — the internal temperatures the roasting calculator targets
- NIST SP 811 — Guide for the Use of the International System of Units — the exact weight and volume conversions used throughout
- Food Standards Australia New Zealand — food safety and labelling standards
Last checked: September 2026. Baking ratios follow standard baker's percentage practice; roasting guidance follows published safe internal temperatures.