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How do I convert dried herbs for fresh herbs?

Is there a basic rule of thumb when using dried (bottled) parsley or sage as opposed to fresh? A conversion chart?
Submitted by lauracarpenter4

Some recipes specify using fresh herbs. However, sometimes fresh herbs aren't available, or it just isn't practical to buy a bunch when only a teaspoon is needed. In such cases, dried herbs can usually be substituted. To do so, use 1/3 the amount of dried herb called for in the recipe. For example, substitute 1 teaspoon of dried herb for 1 tablespoon of fresh herb. When substituting a ground herb for dried leaf herb, use about half of the amount of the dried leaf herb called for in the recipe.

Add the dried herb to a recipe at the beginning of the cooking time; this allows its flavors to seep into the dish.

Answered by BHGFood

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