How do I measure fresh herbs?
However you're measuring, you want to fill the measuring cup to the brim. Tap the cup against the counter to make sure the herbs have settled, but it's not necessary to pack them down. At the end of the day, herbs give you a lot of leeway.
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.
A good rule of thumb when converting whole leaf herbs to chopped measures is to assume that 1/4 cup of a leafy herb (parsley, cilantro, mint, basil, etc) will yield about 1 1/2 tablespoons of finely chopped herb. For some quick tips on chopping parsley, see our video on How to Mince Flat-Leaf Parsley.
Fresh Basil Leaves: To measure basil, just discard the thicker stems and lightly pack the leaves down into a measuring cup.
If you'd like to use fresh herbs instead of dried herbs in a recipe, add 3-4 times more fresh herbs than the recipe calls for and add it in at the end.
Typically, measuring packed basil leaves is done by pressing them down into the cup with your hand as much as possible. As you can imagine, this leaves a pretty wide possibility for the number of leaves you use and how you measure packed basil leaves.
If your recipe requires rosemary sprigs rather than teaspoons of fresh rosemary, then you can assume that a small or medium sprig will amount to a teaspoon of fresh one. Three fresh sprigs, which provide approximately one tablespoon of fresh leaves, would amount to one teaspoon of dried ones.
| Herb | Fresh | Corresponding Dried |
|---|---|---|
| Basil | 3 tsp finely chopped | 1 tsp dried |
| Bay Leaf | 1 leaf fresh | 2 leaves dried |
| Chervil | 3 tsp fresh | 1 tsp dried |
| Cilantro | 3 tsp fresh | 1 tsp dried |
Chopped Ingredients -Pay close attention to whether or not an ingredient is to be chopped, diced or minced, and whether they are measured before chopping or after. Then the foods are placed in the measuring cup so the top is level with the surface.
It is quite straightforward to convert between dried and fresh herb measurements. The rule is: 1 part dried herb is equal to 3 parts fresh herbs. For example, a recipe that calls for a tablespoon (15 ml) of fresh oregano could be prepared using only a teaspoon (5 ml) of dried oregano.
How do you measure fresh mint?
We discovered that there is about 2/3 cup or 10 to 11 tablespoons of chopped mint leaves in a bunch. There are almost 2 cups of loosely packed mint leaves in a bunch. In addition, we found 1 cup of chopped mint weighed about 1.6 ounces, and 1 ounce of mint contained 23-25 sprigs.
For example, a recipe that calls for “1/4 cup basil, chopped” would imply that you first measure 1/4 cup basil, then chop; while “1/4 cup chopped basil” implies that you first chop the basil, then measure 1/4 cup of the already chopped herbs.
1 tablespoon fresh chopped sage = 1 teaspoon dried. 1/2 ounce fresh leaves = 1/2 cup leaves. 10 thin fresh sage leaves = 3/4 teaspoon dried sage.
You want to cut central stems back to a lower set of leaves where two tiny leaf buds emerge from the leaf axil. They're pretty easy to spot. Once you decide where you're going to trim, cut the main stem about a quarter inch above the leaf buds.
The three basic tools used to measure ingredients in cooking are: Measuring spoons. Dry measuring cups. Liquid measuring cups.
For the Most Accuracy, Use a Kitchen Scale!
With volume measurements, you never really know what you're adding to a recipe. Not so with measuring by weight! You'll get better results, particularly in baking, if you switch to weighing ingredients because weight is absolute.
Measuring while cooking avoids wastage of the food prepared and consequently the ingredients employed. When you know the number of your guests and their appetite, you add the ingredients accordingly keeping in mind the judicious use of the kitchen scale resources and the avoidance of food waste at the same time.
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. The same rule replies in reverse when swapping fresh herbs for dried herbs.
Sprinkle chopped fresh herbs in or on top of omelets or frittatas. Before or after roasting vegetables or potatoes, toss them with rosemary, thyme, dill, or oregano. Rub meat or fish with fresh herbs before baking or grilling it. This Grilled Salmon has you top the dish with a fresh herb pesto right after grilling.
Dried herbs have a concentrated flavor that can tend toward bitterness, so use less of it than you would fresh. And vice versa, fresh herbs tend to have a more delicate flavor than dried, so I tend to use more of it. My general rule of thumb is to use 1 1/2 times the amount of fresh as I would dry.
How do you measure a cup of parsley?
In order to reach the 1 cup mark, you would need to chop a little more than 3/4 of a bunch of parsley. For 1 cup of loosely packed leaves you would need to de-leaf about 1/4 of a bunch. Did you know that parsley is one of the most popular spices in the world and the most commonly used herb in American Cuisine.
Recipes will usually call for a minced or chopped volume. The herbs should settle down into the measuring cup fairly well. Fill it to be level with the brim like you would with other ingredients.
A. A sprig is generally defined as a 2- to 4-inch piece of the herb plant. You can substitute about 1/2 teaspoon of dried herb for a sprig; however, be sure to read the recipe before you decide to substitute.
- One sprig of fresh thyme is equal to 1/2 teaspoon of dried thyme.
- One teaspoon of dried thyme is equal to one tablespoon of fresh thyme.
- One ounce of dried thyme is equal to 1/2 cup of fresh thyme.
To chop rosemary, strip the leaves off the woody stem and dice them very finely as they are quite tough. Similarly, crush dried rosemary before using it as the herb becomes even more brittle when dried. Rosemary can also be included in a bouquet garni.
What Kinds of Herbs Are Measured In Sprigs. Herbs that are measured in sprigs include: Basil: typically comprised of a 3 to 4 leaf cluster at the top of the stem. Rosemary, tarragon and thyme: typically around 3 around 4 inches long.
The discoloration of cut basil is a result of oxidation; when you cut basil with a knife, you break through the cell walls, releasing enzymes that cause that dark color and mushy texture. The same thing happens to lettuce when cut too far in advance.
THE BOTTOM LINE: While we don't recommend using the thicker stems from a bunch of basil, it's perfectly fine to make the most of your basil bunch and put the younger, more tender stems to use. 1.
Even after a major cutting back, the herb will be ready for pruning again in a few weeks. Pinching or cutting back basil plants regularly encourages full, bushy plants. There is no mystery or exact science to cutting back basil plants.
Chop: This is a general method for cutting food into bite-sized pieces (about 1/4-inch in size, or the thickness of a pencil). A large-bladed chef's knife is helpful for chopping, dicing, and mincing When a recipe calls for finely chopped, aim for pieces about 1/8-inch in size (or half the thickness of a pencil).
Which ingredient do you not pack down when measuring?
Do not pack the flour down and do not tap the measuring cup as both cause the flour to settle in the cup. After you've spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Stick to the 5 ingredient rule: Choose foods with less than 5 ingredients and all things you recognize and know are real food, such as tomatoes, water, or salt. Or if there are more than 5, make sure they're all food or spices. Buy only packaged foods with ingredients you can pronounce or recognize.
Excitingly, fresh dill can easily replace dried dill. For example, use one sprig to replace a ¼ teaspoon of dried dill. The flavor will be unparalleled when comparing it with dried dill!
1 Tbsp of fresh herb = 1 tsp of dried herb.
Whisk minced oregano into a marinade or stuff whole sprigs inside the chicken before roasting. Herbed Dinner Rolls: I love the flavor (and aroma!) of this herb when baked into a soft yeasted roll, either by itself or with other fresh herbs. Finely mince a few tablespoons and knead them right into the bread dough.
To remove just a few mint leaves, you can pinch them off with your fingers or use sharp scissors. However, if you want a heaping helping of mint, you can harvest the whole plant. To do so, cut just above the second set of lower leaves, usually around 3-5″ above the ground.
How much is a sprig of mint? A sprig of mint is measured in leaves; it's approximately 1 tsp of leaves after it's been chopped and settled. To settle the leaves, add them to your measuring spoon and tap it on the counter. You can also add whole leaves as a garnish.
| Herb | Fresh | Ground |
|---|---|---|
| Most herbs, such as cilantro, dill, oregano, rosemary, and thyme | 1 Tbsp | 3/4 tsp |
| Basil | 2 tsp | 1/2 tsp |
| Bay leaf | 1 leaf | 1/4 tsp |
| Parsley | 2 tsp | 1/2 tsp |
A sprig is generally defined as a 2- to 4-inch piece of the herb plant. You can substitute about 1/2 teaspoon of dried herb for a sprig; however, be sure to read the recipe before you decide to substitute.
1 tablespoon fresh herbs = 1 teaspoon dried herbs
If you have dried ground herbs though, which are even more potent, go with four parts fresh herbs to one part dried ground herbs.
How much is a handful of fresh herbs?
the handful is a 1/2 of cup in volume. the fistful is 1/4 cup in volume. the pinch makes 1/4 teaspoon volume. the dollop is 1 and 1/4 tablespoons in volume, or a heaped Tbsp.
Two sprigs of thyme will yield perhaps a tablespoon of leaves when stripped from the stem, depending on the size of the sprigs. Using the typical ratio of 1/3 unit dried to substitute for 1 unit of fresh herbs, you would then want about a teaspoon for dried thyme.
Generally, a 4-inch sprig of thyme will yield between 1/4 and 3/4 teaspoon of leaves.
A sprig, as defined above, will yield about 1/3 teaspoon of fresh leaves (loosely packed). Dried thyme and fresh thyme are interchangeable with some difference in flavor. The standard ratio is 3 t fresh = 1 t dry, but this is often hard to measure.
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). So, if your recipe calls for 1 teaspoon of dried basil, you can substitute 3 teaspoons (or 1 tablespoon) of fresh chopped basil in its place.
Flavor: Dried herbs will emit a stronger flavor so long as you cook them. Heat releases the oils in them to produce a more flavorful taste. If you won't be cooking the herbs, using fresh ones will probably be better for flavor. 4.
