Fresh herb to dried herb ration

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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.

2 Responses to “Fresh herb to dried herb ration”

  1. Jessica

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  2. CompassRose

    To preserve your fresh herbs longer, try this:

    Rinse in cold water. Shake off well (you don’t want actual sogginess).

    Wrap in a clean dishtowel or a couple of layers of paper towel, seal well into a plastic bag (the bag they came in, or another one; the important thing is that the bag cover the whole plant, and be tied or folded closed). Store in the crisper drawer.

    I’ve kept sturdier herbs, such as parsley or chives, for nearly two weeks this way, and more delicate ones like dill will usually last a week at least if they start out relatively perky.

    This also works for lettuce and other greens…

    There’s an alternate method: place the cut stems of the herb in a glass or vase full of water. Put a plastic bag loosely over top, and then an elastic band round bag and glass to keep most of the air out. However, I’ve never tried this; I don’t know about your fridge, but in mine this would be a good way to ensure a daily deluge!

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