The next time the pantry is bare, or the garden has been harvested, a simple swap can save that recipe from being bland. One tablespoon of dried basil is also equal to cup of fresh basil leaves. Therefore, lesser amounts of dried ingredients are used in a dish. Two tablespoons of fresh basil equal 1 tablespoon of dried basil. Figure 1/4 teaspoon of dried thyme leaf is equivalent to a fairly large sprig. Dried herbs tend to have a more flavor consistency than fresh. The standard ratio is 3 t fresh 1 t dry, but this is often hard to measure. The concept of converting fresh herbs to dry herbs is less about the precision of the conversion and more about the pungency of flavor. Although this equation may not reference inexact measurements for dried herbs, many recipes do not use sprinkles, dashes, or smattering to reference dried herb amounts. If a recipe calls for fresh herbs but yours are either wilted or nonexistent, you can swap in the dried version. The rule is: 1 part dried herb is equal to 3 parts fresh herbs. Since some cooks can replace the measuring spoon with a dash of this and a handful of that, the reference to a palmful is a helpful visual for many cooks. It is quite straightforward to convert between dried and fresh herb measurements. Her equation is that 1 tablespoon or "a scant palmful of fresh herbs" should replace 1 teaspoon of dried herbs. On their website, Rachael offers simple fresh herbs to dry herbs conversions. Although they may call herself a cook, not a chef, Rachael Ray has made cooking easier for many people.
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