I love using fresh herbs when I cook, but a lot of times I won’t want to buy it by the bundle like the sell at the supermarket. Unless you grow the herbs yourself, they go bad pretty quickly. Like most people, though, I have an ample selection of dried herbs at my disposal. A week or two ago, I search around the web a bit to see if I could find out if there was a good “fresh herb to dried herb” ratio that I could use. I found some slightly varying information, but the general consensus seems to be this: for every tablespoon of a fresh herb, you can substitute a teaspoon of the same dried herb. Put another way, the dried version of an herb is equal to 1/3rd of its fresh counterpart.
Now you know.