Ingredients

　　

Have dried, need fresh (or vice versa)

Step 1

For most herbs and spices, 1 teaspoon of fresh equals 1/3 to 1/2 teaspoon of dried.

　　

Need one kind, don’t have it

Step 2

Some herbs can generally be substituted for each other as they are either similar or often found in the same kinds of dishes. However, you should expect the flavor of your dish to be affected. It’s best to start with half the amount specified and then add more only after tasting. Here are some groups of herbs that may work in place of each other:

　　

Step 3

basil, oregano, thyme

　　

Step 4

cilantro, parsley

　　

Step 5

marjoram, basil, thyme, savory

　　

Step 6

parsley, tarragon, chervil

　　

Step 7

rosemary, thyme, tarragon

　　

Step 8

sage, poultry seasoning, rosemary

　　

Old, weak

Step 9

Many dried herbs lose their potency after a few months; most are pretty stale within a year. One way to deal with old herbs is to rub them between your fingers for a few moments. Some spices can be renewed by cooking them in butter for a few minutes before using them. This method is especially effective with curry powder, for instance.

　　How to Repair Food, Third Edition