Many herbs and spices can be substituted in a recipe. Besides people that cook for a living, I can’t imagine many people having all of the fresh herbs and spices that are called for in a recipe. Some things I always have on hand, like fresh garlic and fresh onions, other things I mostly go digging in my spice racks.
Basil
2 teaspoons finely chopped fresh = 1 teaspoon dried
Bay Leaves
1 fresh leaf = 2 dried leaves
Chervil
1 tablespoon fresh = 1 teaspoon dried
Chives
1 tablespoon finely chopped = 1 teaspoon dried
Cilantro
1 tablespoon fresh = 1 teaspoon dried
Dill
3 teaspoons fresh = 1 teaspoon dried dill weed
Ginger
1 tablespoon fresh = 1/2 teaspoon dried ground ginger = 1 tablespoon jarred ginger
Onions
1 cup onion = 1 teaspoon onion powder = 1/4 dried onion flakes
Oregano
1 tablespoon fresh oregano = 1 teaspoon dried oregano
Parsley
2 teaspoon finely chopped = 1 teaspoon dried = 3 sprigs
Rosemary
1 tablespoon fresh Rosemary = 1 teaspoon dried rosemary = 2 sprigs
Sage
7 leaves = two teaspoons minced fresh sage = 1 teaspoon dried sage
Thyme
1 tablespoon fresh thyme = 6 springs = 3/4 teaspoon ground thyme
Garlic
1 fresh garlic clove equals
- 1 teaspoon minced jarred garlic
- 1/8 teaspoon garlic powder
- 1/4 teaspoon garlic salt (reduce salt in recipe if using this)
- 1/2 teaspoon garlic paste
Anchovies
1 anchovy fillet equals
- 1/2 teaspoon anchovy paste
