Fresh Herbs vs. Dried Herbs: When to Use Each

Hardy herbs such as thyme and oregano dry beautifully. Photo by Landis Brown on Unsplash (Unsplash License)

Fresh and dried herbs are not simply interchangeable. Each brings something different to a dish, and knowing when to use which can make a big difference to flavor. Here is how to choose, convert and time them.

The key difference

Drying removes water and concentrates an herb's flavor, but it also changes it. Dried herbs taste more muted and earthy, while fresh herbs have bright, green, aromatic notes. As a result, dried herbs shine in slow-cooked dishes, while fresh herbs are often best added at the end or used raw.

How to convert fresh to dried

A widely used kitchen rule is 1 teaspoon of dried herbs for every 1 tablespoon of fresh (a 1:3 ratio), because dried herbs are more concentrated. Start with this and adjust to taste, as strength varies with the herb and how long the dried herb has been stored.

Which herbs work well dried?

Herb	Dried?	Notes
Oregano	Excellent dried	Many cooks prefer dried oregano in tomato sauces and pizza.
Thyme	Very good dried	Holds up well in soups, stews and roasts.
Rosemary	Good dried	Crumble or chop the needles; use sparingly.
Bay leaves	Usually used dried	Add whole to simmering dishes and remove before serving.
Sage	Good dried	Rubbed sage works well in stuffings and with pork.
Dill	Fair dried	Fresh is brighter; dried works in dressings and breads.
Basil	Best fresh	Dried basil loses much of its sweet aroma.
Parsley	Best fresh	Dried parsley has little flavor; use mostly for color.
Cilantro	Best fresh	Dried cilantro tastes very different from fresh.
Chives	Best fresh	Snip over dishes just before serving.

When to add them

• Dried herbs: early. Add them near the start of cooking, often with onions and oil, so they have time to rehydrate and release flavor.
• Hardy fresh herbs: early or midway. Rosemary, thyme and sage can handle longer cooking and roasting.
• Tender fresh herbs: at the end. Basil, parsley, cilantro, dill, mint and chives lose color and aroma with heat, so stir them in just before serving or sprinkle on top.

Tips for getting the most flavor

• Crush dried herbs between your fingers as you add them to release their aroma.
• Bloom dried herbs in fat. Warming them briefly in oil or butter wakes up their flavor.
• Check freshness. Dried herbs gradually fade. If an herb smells faint when crushed, it is time to replace it.
• Store dried herbs well: in airtight containers away from heat, light and moisture (not above the stove).

For keeping fresh bunches crisp, see our separate guide on storing fresh herbs in the Kitchen Tips & Guides section.

Put it into practice

• Add dried thyme with the onions in Classic French Onion Soup, then finish with fresh thyme leaves.
• Stir fresh parsley into Spaghetti Aglio e Olio just before serving.
• Scatter fresh cilantro over Chicken Tinga Tacos and Easy Chana Masala.

Quick summary: use about 1 teaspoon dried for 1 tablespoon fresh, add dried and hardy herbs early, and finish dishes with tender fresh herbs for bright flavor.

Explore more in Ingredients & Food Guides and Kitchen Tips & Guides.