Updated 1 August 2026 · Written by Daniel Wright
The general rule is to use one third as much dried herb as fresh, because drying concentrates the flavor. So 1 tablespoon of fresh herbs equals about 1 teaspoon of dried. Add dried herbs early in cooking to rehydrate, and fresh herbs near the end to keep their bright flavor.
1 tablespoon fresh herbs = 1 teaspoon dried (a 3 to 1 ratio). Add dried early, fresh late.
The 3 to 1 Rule
Drying concentrates a herb’s flavor, so you need less. Use one third the amount: three teaspoons of fresh become one teaspoon of dried. This is a starting point, since some dried herbs are stronger than others.
When to Add Them
Dried herbs need time to soften and release flavor, so add them early in cooking. Fresh herbs are delicate and lose aroma with heat, so stir them in near the end. Store fresh herbs well to keep them longer; see how to store fresh herbs. Measure with accurate measuring spoons.
Fresh to Dried
| Fresh | Dried |
|---|---|
| 1 tablespoon | 1 teaspoon |
| 1 teaspoon | 1/3 teaspoon |
| 3 tablespoons | 1 tablespoon |
Frequently Asked Questions
How much dried herb equals fresh?
Use one third the amount. One tablespoon of fresh herbs equals about one teaspoon of dried, since drying concentrates the flavor.
Do you add dried herbs early or late?
Add dried herbs early in cooking so they soften and release flavor. Add fresh herbs near the end to keep their bright aroma.
