Herbs in Dressing - Fresh vs Dried [duplicate]

A ranch dressing recipe I found online calls for a few dried herbs and a couple of fresh herbs, specifically fresh chives and fresh Italian parsley.

To save time and money, I'd like to substitute if the fresh herbs for dried herbs. Is it OK to make the substitution if the dressing is allowed to rest overnight, hopefully giving the substitutes enough time to release its flavors? And if so, would it be a one to one substitution (e.g. 1 teaspoon fresh = 1 teaspoon dried)?

substitutions herbs

Best Answer

When substituting dried herbs, a general rule of thumb is 1:3. That is, substitute 1 tsp of dried herbs for every 3 tsps of fresh herbs. Anything more could be overwhelming.

Also consider the difference between mild herbs (such as parsley and basil), which are put in food towards the end of cooking, and strong herbs (such as oregano or thyme) which are cooked with the food for some time. Substituting strong dried herbs works better than for mild, as the drying process diminishes the flavor of mild herbs.

Either way, allowing the flavors to meld overnight should improve the flavor.

As an aside, if you're looking to save money, fresh herbs can also be frozen. You could purchase in bulk or cultivate a small herb garden.

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Quick Answer about "Herbs in Dressing - Fresh vs Dried [duplicate]"

When substituting dried herbs, a general rule of thumb is 1:3. That is, substitute 1 tsp of dried herbs for every 3 tsps of fresh herbs. Anything more could be overwhelming.

Can you use dried herbs instead of fresh for stuffing?

A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs. Some herbs season better than others in their dried form \u2013 dill, thyme, and sage among them. Others are better only used when fresh: Parsley, I'm looking at you!

When substituting dried herbs for fresh herbs a ratio of what is used?

When cooking with herbs, there is a general rule of thumb to keep in mind regarding the ratio of fresh to dry: Because dried herbs are often more potent and concentrated than fresh herbs, you need less. That means the correct ratio is one tablespoon of fresh herbs to one teaspoon of dried herbs.

How does a dried herb compare with a fresh herb?

Dried herbs have been dried and often crushed, which concentrates their flavor, making them more potent than fresh herbs. Fresh herbs have a higher water content, so they're not as strong. If you're making a swap, use less dried herbs than you would fresh.

Are dried herbs just as good as fresh herbs?

While you can use fresh herbs, after cooking them for 10 minutes or longer, the natural oils that make the herbs taste fresh are released. This means that even if fresh herbs are used, they will have the same impact as dried ones. In stovetop recipes, dried herbs generally work the same, or better than fresh herbs.

Fresh vs Dried Herbs

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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