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If you are wondering how much dried basil you will use instead of fresh basil; you have come to the right place. This blog discusses the culinary rules for substituting dry basil for fresh basil and vice versa.
Can I Substitute Dry Basil for Fresh?
Absolutely, you can substitute dry basil for fresh basil. The ratio is one teaspoon (Ts) of dry basil equals one tablespoon (TBS) of fresh.
Because dried basil is fresh basil without water, dried basil is more concentrated. In short, there is more flavor in dried herbs (in general) than there is in fresh herbs. For that reason, when you substitute dried basil for fresh basil, you use fewer dried leaves.
How Much Dried Basil to Substitute for Fresh?
The formula for substituting dried basil for fresh basil is one teaspoon of dried basil in place of 1 tablespoon of fresh basil. This ratio is not set in stone. If you like basil, try a little more of the dry. If basil is not your favorite flavor in the world, try a little less. What you want to avoid is putting in too much of the dried basil.
The Potency of Dried Basil
Generally, dried basil is more potent than an equal sizes batch of fresh basil. This is because the water in the dried basil leaves is missing, and all the flavors are compacted. However, some things can affect the taste of dried basil. Those include:
- The age of the dried basil – As dried herbs sit on the shelf, they lose flavor and potency. If your dried herbs are older than 2-3 years, toss them and replace them.
- How the dried basil is stored – Typically, we dry basil by hanging it. We store basil in an airtight jar once it is perfectly dried and then put the jar in a dark place where the temperature is even. A cupboard or panty is a good place. If the basil is not stored correctly, it will lose color and flavor.
Age and storage are two ways that dried basil loses potency. If that happens, you need more dried basil to get the same flavor as freshly dried basil.
What is the dried equivalent of 1/4 cup fresh basil?
To find the equivalent of dried herb (basil or otherwise), you would convert cups to tablespoons. Fun Facts:
- There are 16 tablespoons in one cup
- There are eight tablespoons in 1/2 cup
- There are four tablespoons in 1/4 of a cup
- One teaspoon of dried basil is equal to 1 tablespoon of fresh basil.
If there are four tablespoons in 1/4 of a cup of fresh basil, you will substitute four teaspoons of dried basil. Don’t fall for the fact that there are three teaspoons in a tablespoon. One teaspoon of dried basil is equal to one tablespoon of fresh basil. That is because the dried basil and the fresh basil are the same, minus the water removed during the drying process.
What is the equivalent of 1/2 cup of fresh basil to dried basil?
The ratio for dried basil to fresh basil is:
- One teaspoon of dried basil = one tablespoon of fresh basil.
There are 16 tablespoons in a cup. So a cup of fresh basil would equal sixteen tablespoons of fresh basil. Since we want to know how much dry basil equals 1/2 cup of fresh basil, we would convert the 1/2 cup to tablespoons. So there are eight tablespoons of fresh basil in 1/2 cup.
How many teaspoons of dried basil equals eight tablespoons of fresh basil? The ratio is one teaspoon of dried to one tablespoon of fresh. So the answer would be eight teaspoons of dried basil equal 1/2 cup of fresh basil.
How much dry basil is in 6 leaves?
In general, because basil leaves are not identical, six dry leaves are about one teaspoon. It would help if you went with the “about” measurement when you cook with herbs because you can freely adjust the volume of dried or fresh herbs to suit your tastes. On average, six dry basil leaves will make about one teaspoon of dried basil. This also assumes that you crush the leaves with a pestle and mortar to make the flakes small.
Is fresh basil better than dried?
Fresh basil is better than dried because the aromatic oils and enzymes remain intact with fresh basil. The drying process can remove enzymes and deplete natural oils in the plant’s leaves when you dry basil. For certain types of creations using basil, fresh is better than dried. Those creations include:
- Basil infused vinegars
- Basil infused oils
- Tinctures with basil
For most other applications, using fresh basil has a slight advantage over dried basil.
Sources
Measurement Conversion Table USDA
A review of drying methods for improving the quality … – PubMed
Hey, I’m Joey. I’ve been cooking since I was a little kid and love everything about it. You can find my writing about food, kitchen appliances (such as blenders) and much more. Thanks for stopping by!
FAQs
Our general rule of conversion for using dried herbs is to use 1/3 of the original quantity of fresh herbs. Using your ¼ cup of fresh basil as an example, it is reasonable to substitute 1 tablespoon plus 1 teaspoon of dried basil leaves in place of the ¼ cup (which is equivalent to 4 tablespoons) of fresh basil.
How much dried basil is equivalent to fresh basil? ›
Use this easy formula as a fresh-to-dried herb converter: 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. In other words, use three times as much fresh herbs when the recipe calls for dried and 1/3 of the amount of dried herbs when the recipe calls for fresh.
What is 2 tablespoons of fresh basil equals how much dried? ›
That means the correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried oregano. The same goes for basil, dill, parsley, and any other herb that you fancy.
What is a substitute for 1 cup of fresh basil? ›
Basil substitutes can include its mint cousins: Greek oregano, mint, and thyme. Tarragon and savory are also suitable alternatives to basil. Because basil is included in Italian seasoning, that is also a good alternative for basil when called for in an Italian-style recipe.
How do you convert fresh herbs to dry measure? ›
Fresh to Dry Herb Conversion
To convert a quantity of fresh herbs to the corresponding amount of dried flaky herbs, follow the below formula: 3-to-1 ratio of fresh to dry. 1 tablespoon of fresh herb = 1 teaspoon of dried herb.
How much is 1/2 cup of fresh basil to dried? ›
My rule of thumb when substituting dry herbs for fresh is to use 1/2 to 1/3 the amount called for. So to do the opposite, like in this question, I would use somewhere between 1/2 cup and 3/4 cup of fresh basil to replace a 1/4 cup of dried basil.
What can I substitute for 2 tablespoons of fresh basil? ›
Oregano. If you're preparing a dish with Mediterranean flavors, like this Italian-style panzanella or Greek paximadia bread salad, you can swap in equal parts fresh oregano for basil. Oregano and basil are both part of the Lamiaceae plant family, are similarly aromatic, and complement many of the same foods.
Can I substitute dry basil for fresh? ›
Our general rule of conversion for using dried herbs is to use 1/3 of the original quantity of fresh herbs. Using your ¼ cup of fresh basil as an example, it is reasonable to substitute 1 tablespoon plus 1 teaspoon of dried basil leaves in place of the ¼ cup (which is equivalent to 4 tablespoons) of fresh basil.
How much is 1 tbsp of fresh basil? ›
The number of basil leaves in a tablespoon can vary based on the size of the leaves and how finely they are chopped. However, on average, there are about 8 to 10 medium-sized basil leaves in a tablespoon. It is always best to measure ingredients by weight or volume to ensure accurate results in cooking and baking.
What is half of 1 tablespoon? ›
Download Chart
| Original Amount | Half the Amount | One-Third the Amount |
|---|
| 1 tbsp | 1-1/2 tsp | 1 tsp |
| 1 tsp | 1/2 tsp | 1/4 tsp |
| 1/2 tsp | 1/4 tsp | 1/8 tsp |
| 1/4 tsp | 1/8 tsp | Dash |
6 more rowsDec 27, 2021
Dried herbs tend to have a deeper, spicier flavor than fresh herbs. For that reason, you can usually add less dry herbs than you would fresh herbs. That way, those strong flavors won't overpower your dish.
How do you measure 1 cup of fresh basil? ›
THE BOTTOM LINE: For the best results, measure basil by laying the leaves in the cup and pressing down slightly to remove any large air pockets. Do not pack the leaves down firmly into the cup. Use the same technique for all herbs.
Can I use bay leaves instead of basil? ›
As their flavor profiles and aromas are very different, it is best not to substitute one for the other. If you run out of bay leaves, or don't have any, simply omit them. If you must, you can add a pinch of cinnamon to the dish, if you feel the taste of cinnamon goes well with the food.
How many tablespoons of fresh herbs are in 1 4 cup? ›
It represents one-fourth of a standard cup, which means it equals 4 tablespoons. It is a handy measurement when you need a smaller amount of liquid or dry ingredients in your cooking. Read on to learn how many tablespoons are in 1/4 cup.
What is a general guideline for how much you dry vs fresh herbs you should use as a substitute? ›
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 much dried herb per cup? ›
Most teas are made using 1 teaspoon dried primary herb and ½ teaspoon dried secondary herb per cup.
Is dried basil stronger than fresh basil? ›
Dried herbs tend to have a deeper, spicier flavor than fresh herbs. For that reason, you can usually add less dry herbs than you would fresh herbs. That way, those strong flavors won't overpower your dish. A good ratio is 1 to 3.
Does dried basil taste the same as fresh basil? ›
Dried herbs have been dried and often crushed, which concentrates their flavor, making them more potent than fresh herbs. Fresh herbs have a higher water content, so they're not as strong. If you're making a swap, use less dried herbs than you would fresh.
How to rehydrate dried basil? ›
The most effective way to rehydrate dried herbs and maximize their flavors is by adding them directly to whatever you're cooking. Herbs have thin walls and rehydrate quickly with whatever moisture is present in a dish.
