Substituting Dried and Fresh Herbs Generally, when swapping dried herbs for fresh herbs, you should use ⅓ of the amount of fresh herbs called for in the recipe. For example, if a recipe calls for 1 tablespoon of fresh thyme, then you would add 1 teaspoon of dried thyme.
Can I substitute dried thyme for fresh?
The best option for fresh thyme is to use dried if you have it on hand! Here’s the conversion ratio. Ratio: For 1 tablespoon fresh thyme, substitute 1 teaspoon dried thyme. (This works for any dried herbs.)
How much dry thyme is equal to fresh?
When cooking with herbs, there is a general rule of thumb to keep in mind regarding the ratio of fresh to dry: Because dried herbs are often more potent and concentrated than fresh herbs, you need less. That means the correct ratio is one tablespoon of fresh herbs to one teaspoon of dried herbs.
Is thyme better dry or fresh?
Woody herbs like oregano, thyme, and rosemary all tend to dry just fine and retain their flavor, but I find that basil, chives, and other soft, tender herbs tend to lose much of what makes them good once dried. For these, I’d rather buy and use them when fresh rather than settle for mediocre flavor.
Can I use dried thyme instead of sprigs?
Figure 1/4 teaspoon of dried thyme leaf is equivalent to a fairly large sprig, such as the lower one in the photo above. If you use powdered thyme, use 3/4 as much as you would dried leaf.
What is a good substitute for fresh thyme?
Substitutes for Thyme
- Oregano. Fresh or dried, oregano makes a great thyme substitute.
- Marjoram. Marjoram is very similar to oregano, and in turn, also very close to thyme, so it’s another excellent 1:1 substitute.
- Rosemary.
- Savoury.
- Basil.
- Herbs de Provence.
What is a substitute for fresh thyme?
Oregano. Fresh or dried, oregano hits many of the same earthy, minty, savory and slightly bitter notes as thyme. It’s also got a spicy, herbal undertone that gives it a lovely complexity. Use fresh oregano in a 1:1 swap for fresh thyme, and dried oregano in a 1:1 swap for dried thyme.
Is it OK to use dried herbs instead of fresh?
Can you substitute fresh herbs for dried herbs? Yes—but it’s not a one-for-one swap. The general rule for substituting fresh herbs for dried herbs is to use three times the amount of chopped fresh herbs for the dried herbs called for in a recipe (and vice versa).
How many teaspoons is 2 sprigs of fresh thyme?
The first part is, two sprigs of thyme (like the OP needed) is about 1 tablespoon. The second part is, dried is roughly 1/3 the volume of fresh, so you need 1/3 of 1 tablespoon, or one teaspoon.
What is the equivalent of 1 sprig of thyme?
Thyme has a delicate flavor, and it would take a lot to overpower a recipe. If you want to twist our arm, leaves from a normal sprig of thyme would equal between 1/4 and 3/4 teaspoon.
Does fresh thyme make a difference?
Fresh thyme is superior to dried thyme in both flavor and aroma, according to Michael T. Murray, lead author of “The Encyclopedia of Healing Foods.” Nutritionally, thyme contains numerous flavonoids that make it an antioxidant-rich food.
How do you cook with dried thyme?
Cooking With Dried Thyme
When substituting dried thyme for fresh, however, use roughly one-third of the volume of fresh thyme called for in the recipe as the flavor of dried thyme is much stronger than fresh. As with most dried herbs, it should be added toward the beginning of the recipe.
Which thyme is best for cooking?
Dozens of varieties are available, but those interested in the best culinary thymes have only a handful of choices. Those best for flavor, as well as ease of use, are the low-growing, shrubby ones known as English, French, lemon, or winter thyme.
How many teaspoons is 4 sprigs thyme?
Thyme has a delicate flavor, and it would take a lot to overpower a recipe. Leaves from a normal sprig of thyme would equal between 1/4 and 3/4 teaspoon.
Is dried thyme the same as thyme leaves?
Dried thyme is whole dried thyme leaves. There are over a hundred varieties of thyme, including ones with the scent or flavor of lemon, orange, caraway or mint. Drying is an easy way to preserve thyme.
What does dried thyme taste like?
Thyme has a sharp, earthy, and somewhat minty flavor. It also has hints of floral, sweet, and peppery tastes.
What Flavour does thyme give?
Thyme is an herb that has its own distinct identity but doesn’t hit you on the head with it. It has a delightful flavor balance that dances between earthy and minty, minty and citrus-laced, savory but also sweet, and slightly woodsy but also flowery, with traces of lavender or a toned-down rosemary.
Can I use ground thyme instead of thyme leaves?
Substituting Ground Herbs for Fresh
So, do a bit of simple math: Since 1 teaspoon of dried herb equals 1/2 teaspoon of ground, replace the tablespoon of fresh thyme (from the previous example) with 1/2 teaspoon of ground.
Do chefs use dried herbs?
Include herbs such as marjoram, thyme, rosemary, tarragon, oregano, mint, chervil, bay, or savory. Dried herbs are also used often in compound butters or marinades. Cajun cooking, some of the most well-loved food in America, uses a lot of dried herbs.
How do you make dried herbs taste fresh?
To release flavour, dried herbs are best rehydrated. Add either at the beginning of cooking, or about 20 minutes before the end. Try mixing herbs with 1 tsp of oil and leaving for 10-15 minutes before using in dressings, marinages or sauces.
Which is more potent fresh or dried herbs?
Certain herbs are always better fresh and lose their distinctive flavor when dried. Delicate, leafy herbs like parsley, tarragon, and chives are always superior when fresh, and should typically be avoided when dried since they don’t add much flavor to a dish. They’re also best when raw or cooked for just a few minutes.
Elvira Bowen is a food expert who has dedicated her life to understanding the science of cooking. She has worked in some of the world’s most prestigious kitchens, and has published several cookbooks that have become bestsellers. Elvira is known for her creative approach to cuisine, and her passion for teaching others about the culinary arts.