Q: I would like to know the rule (if there is one) or amount when converting fresh herb amounts to dry herb amounts.
Where I live, there is no way to get fresh herbs.
The only way to get fresh herbs is to drive to a city one hour away, and there is still no guarantee. This has bothered me for a very long time.
Sent by Deb
Editor: I would recommend starting with a third of the amount of fresh herbs called for in a recipe when you want to use dried herbs instead. For instance, use 1 teaspoon of dried herbs for 1 tablespoon of fresh herbs. You can always taste and add more if you want to!
Readers, do you agree with this ratio?