Fresh to Dry Herb Conversion Calculator
Convert fresh herbs ↔ dried herbs with per-herb ratios — the general 3:1 rule, and 2:1 for basil & parsley. Volume and weight units supported.
Converter
Quick conversion chart
| Herb | Ratio (fresh:dry) | 1 tbsp fresh → dried | 1 tsp dried → fresh |
|---|---|---|---|
| Basil | 2:1 | 1 1/2 tsp | 2 tsp |
| Oregano | 3:1 | 1 tsp | 3 tsp |
| Thyme | 3:1 | 1 tsp | 3 tsp |
| Rosemary | 3:1 | 1 tsp | 3 tsp |
| Parsley | 2:1 | 1 1/2 tsp | 2 tsp |
| Dill | 3:1 | 1 tsp | 3 tsp |
| Mint | 3:1 | 1 tsp | 3 tsp |
| Cilantro | 3:1 | 1 tsp | 3 tsp |
Ground dried herbs: use about half the dried-leaf amount (dried leaf : ground ≈ 2:1).
Worked examples
Frequently asked questions
What is the general rule for converting fresh herbs to dried herbs?
Use a 3:1 ratio: three parts fresh herbs equal one part dried herbs. For example, 1 tablespoon of fresh oregano equals 1 teaspoon of dried oregano. This is the standard rule given by university extension guides (LSU AgCenter, Ohio State Extension) and culinary references.
Which herbs use a 2:1 ratio instead of 3:1?
Basil and parsley (and sage) use a 2:1 ratio because they lose more flavor when dried. So 1 tablespoon of fresh basil equals 1 1/2 teaspoons of dried basil. Basil retains less of its flavor in dried form than oregano does, so you need relatively more dried basil.
How do I convert dried herbs back to fresh?
Multiply by the herb's ratio. For 3:1 herbs, 1 teaspoon of dried herb equals 3 teaspoons (1 tablespoon) of fresh herb. For 2:1 herbs such as basil and parsley, 1 teaspoon of dried herb equals 2 teaspoons of fresh herb.
What is the conversion for ground (powdered) dried herbs?
Ground dried herbs are about twice as concentrated as dried leaf herbs: use half the amount, so 1 teaspoon of dried leaf herb equals about 1/2 teaspoon of ground herb. Combined with the 3:1 rule, 1 tablespoon of fresh herb is roughly 1/2 teaspoon of ground dried herb.
Why do some sources say rosemary and thyme need less dried herb?
Woody herbs like rosemary, thyme and oregano keep their essential oils well when dried, so the dried form is very potent. Start with the 3:1 amount, taste, and use a little less in long-cooked dishes if needed. Add dried herbs early in cooking so they rehydrate, and add fresh herbs near the end to keep their brightness.
How do I convert between grams, ounces and spoons?
This calculator uses per-herb weights: for example, 1 tablespoon of fresh parsley weighs about 3.8 g while 1 tablespoon of dried parsley weighs about 0.6 g. Because fresh and dried herbs have very different densities, the conversion goes through each herb's own ratio first and then to weight. Weight results are approximate.
Can every herb be substituted dried-for-fresh?
Not equally. Basil, cilantro and parsley lose a lot of brightness when dried and are best used fresh in uncooked dishes like salads and salsas. Dried herbs shine in slow-cooked dishes such as stews, braises and sauces, where they rehydrate and release flavor over time.
How long do dried herbs keep their flavor?
Stored in a cool, dark, dry place, dried herbs keep good flavor for 1 to 3 years, with leaf herbs closer to 1 to 2 years. If they have little aroma when crushed between your fingers, replace them: the conversion ratios assume reasonably fresh dried herbs.
Method & sources
Ratios spot-checked against multiple culinary sources: the general 3:1 fresh-to-dried rule (1 tbsp fresh = 1 tsp dried) is given by LSU AgCenter, Ohio State University Extension, WebstaurantStore and Well by AM; the 2:1 exceptions for basil and parsley (and sage) are given by WebstaurantStore, Slow Living Kitchen and Omnicalculator's fresh-to-dry conversion table; CulinaryLore notes basil retains less flavor dried than oregano, which is why it needs the stronger 2:1 ratio. Ground-herb guidance (dried leaf : ground ≈ 2:1) follows LSU AgCenter. Weight figures are approximate per-herb averages; always taste and adjust.
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