What can I use instead of Fresh herbs?

Dried herbs: 1 tsp dried herbs (add early, with the liquids). Frozen herb cubes or paste (e.g. basil paste): 1 Tbsp.

What changes when you substitute Fresh herbs?

Earthier, less bright. Closest to fresh; softer texture.

Substitute for Fresh herbs

What it does in a recipe: Aromatics and garnish; fresh is bright, dried is concentrated.

2 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Dried herbs

per 1 Tbsp fresh

US1 tsp dried herbs (add early, with the liquids)

Metric1 g

Pantry stapleBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

Drying concentrates the oils about 3:1.

What changes: Earthier, less bright

Best for: Slow cooking

Frozen herb cubes or paste (e.g. basil paste)

per 1 Tbsp fresh

US1 Tbsp

Metric15 g

CommonBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

Freezing preserves the oils.

What changes: Closest to fresh; softer texture

Best for: Cooked dishes

Related swaps

Common questions

What can I use instead of Fresh herbs?: Dried herbs: 1 tsp dried herbs (add early, with the liquids). Frozen herb cubes or paste (e.g. basil paste): 1 Tbsp.
What is the exact ratio to substitute Fresh herbs?: Dried herbs (per 1 Tbsp fresh) — US: 1 tsp dried herbs (add early, with the liquids). Metric: 1 g.
What changes when you substitute Fresh herbs?: Earthier, less bright. Closest to fresh; softer texture.

Kitchen Substitute for iPhone — every ratio on this page, in your pocket, offline.

$0.99 once · no ads · no account · free content updates forever.

Get it on the App Store

Acids

Condiments

Eggs

Fats & oils

Flours

Grains

Leaveners

Liquids

Meat

Italian sausage

Nuts

Pine nuts