Substitute dried herbs for fresh herbs in a recipe by using one-third the amount of dried herbs as the recipe calls for with fresh herbs. Dried herbs are typically more concentrated with a more potent flavor, so only a third of the amount is needed. If a fresh herb is the main tasting point of the dish, do not substitute a dried herb for the fresh herb. Pesto is an example of a dish that requires fresh, not dried, basil.Continue Reading
Dried herbs should be stored out of light, in a dry and cool location. If a dried herb has been opened for an extended length of time, it will lose its potency in both smell and taste. Check the freshness of a dried herb by looking for a strong green color that hasn't faded and by crushing a few leaves to smell a strong aroma. Different types of herbs have a different tastes and potency levels. Adjust each dish as necessary to reflect the potency of the dried herbs.
Fresh herbs should be wrapped in a paper towel and stored in a resealable plastic bag in the refrigerator. When cooking with fresh herbs, add them at the end of the cooking process to ensure they maintain their bright colors and flavors.Learn more about Substitutions