How to Substitute Dried Herbs for Fresh in Any Recipe (Plus: Onion and Garlic Conversions)

When it comes toherbs, there’s an easy-to-remember formula for swapping dried for fresh (and vice versa): a teaspoon dried equals a tablespoon fresh. But what about other aromatics, such as onion and garlic? Read on for a handy chart that covers all of the above, plus our best tips to help you get the most out of herbs and other aromatics, whether fresh or dried. Read on, or jump to a section:

Fresh-to-Dried Herb Conversion Chart

How Drying Shifts Flavors

How Much Garlic Powder Equals 1 Clove?

How Much Onion Powder Equals 1 Onion?

Fresh-to-Dried Herb Conversion Chart

AROMATICEQUIVALENTSTIPSHerbs1 Tbsp. fresh = 1 tsp. driedJust remember the 3:1 ratio. Triple the volume if you want to use fresh instead of dried. Divide the volume by three if you want to use dried instead of fresh.Some delicate herbs (cilantro, dill, parsley) lose more of their punch when dried, so you may have to taste your dish and add a bit more.Onion1 cup diced fresh onion = 1  Tbsp. onion powder = 3 Tbsp. granulated onionOnion powder has a finer texture and a sweeter, mellower flavor than granulated onion, which has a sandy texture and retains more of onion’s pungency.Store onion powder in the fridge to prevent clumping.Garlic1 tsp. minced fresh garlic (1 clove) = ¼ tsp. garlic powder = ½ tsp. granulated garlicUnlike onion, there isn’t much flavor difference between powdered and granulated garlic. The powder is just more concentrated, so you need less.Store garlic powder in the fridge to prevent clumping.

Rule of Thumb: Dried Herbs First, Fresh Herbs Last

An easy rule to remember when cooking with herbs: dried first, fresh last. Dried herbs should go into recipes right from the start. This allows heat, acid, and moisture to activate their aromatic oils.

Fresh herbs should be reserved till the last minute so they retain their fragrance and flavors and don’t turn bitter as they cook. Freeze-dried herbs, easily recognizable with their bright, fresh-like color, should be used like fresh.

How Drying Shifts Flavors

When herbs are dried, their texture changes and their aromatic properties either become more or less concentrated. Here’s a quick rundown of the taste transformations.

(Thyme, oregano, rosemary, marjoram, lavender, savory)

Fresh:Pungent and aromatic with woodsy and citrus notes and a hint of bitterness

Dried:Less bitter; more subtle and robust

(Basil, mint, sage, tarragon)

Fresh:Super-fragrant, distinctive, and grassy

Dried:Earthier and milder. Basil and mint have hints of oregano, while sage and tarragon have hints of anise

(Cilantro, dill, parsley, chervil)

Fresh:Vibrant, green, and crisp yet mild

Dried:Milder and slightly bitter if used in large quantities

How Much Garlic Powder Equals 1 Clove?

Use ¼ teaspoon garlic powder or ½ teaspoon granulated garlic in place of 1 clove.See the chart abovefor more information.

How Much Onion Powder Equals 1 Onion?

A tablespoon of onion powder is equivalent to 1 onion.See the chart abovefor more information.