Post Punk Kitchen Forum

Okay, I'll admit it - I hate dealing with fresh herbs. The washing, the drying, the chopping, chopping, chopping, not to mention they're expensive! I wish I could find a way to enjoy it the way I have with chopping pounds of vegetable for soup, but I can't.

So here's the question: Is there a way to substitute dried herbs for fresh?

I would have thought to up the amount if you're switching from fresh to dried because fresh has more flavor, but apparently I'm mistaken. Help please?

Any time I buy fresh herbs, I use some and the rest goes bad. and the chopping is annoying.

And yes you have to use less of the dried. I guess the flavor is sort of concentrated now that the water is dried up.
Fresh has better flavor, not stronger. Actually, I think it's better because it's not as strong.

I split the difference and use freeze dried (http://ep.yimg.com/ca/I/litehousefoods_2078_73632). It's as convenient as regular dried but more expensive, and the flavour is better than regular dried but not as good as fresh. And no waste.

I've read somewhere that you can sub dried for fresh by using 1 teaspoon of dried for 1 tablespoon fresh. I don't know how accurate that is though!

I've always used the 3:1 ratio. 3 parts fresh = 1 part dried. basically, what pannkakan said.