When cooking with fresh and dry herbs, there is a general rule when it comes to the ratio of fresh to dry. Because dried herbs are generally more potent and concentrated than fresh herbs.
1 tablespoon fresh herbs = 1 teaspoon dried herbs
If you are working with dried ground herbs like ground ginger which is going to be even more potent than the dried flaky herbs, the general ratio is 4 to 1 or four parts fresh to one part dried.
Another general rule:
1 teaspoon dried leaf herb = 1/2 teaspoon ground dried herb
Why These Ratios?
If you’re wondering why you need so much more fresh herbs compared to dried herbs, you have to remember that fresh herbs like basil and parsley are 80% to 90% water. In the drying process, the water gets evaporated leaving extremely potent essential oils with more concentrated flavors than their fresh counterparts.
When you talk about herbs like rosemary and thyme with even harder leaves than something like a basil, the intensity of flavor can be even greater so be careful when adding these dried spices to a dish.
