When it comes to herbs, 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:
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. Ginger Powder
Store onion powder in the fridge to prevent clumping.
Store garlic powder in the fridge to prevent clumping.
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.
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
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
Fresh: Vibrant, green, and crisp yet mild
Dried: Milder and slightly bitter if used in large quantities
Use ¼ teaspoon garlic powder or ½ teaspoon granulated garlic in place of 1 clove. See the chart above for more information.
A tablespoon of onion powder is equivalent to 1 onion. See the chart above for more information.
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