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Our Handy Guide to Herb Yields

By Keith Dresser Published

No more wondering about how many bunches or clamshells to buy. This guide has you covered.



Most recipes calling for herbs cite a volume amount. But this measurement is not helpful at the supermarket when you’re faced with herbs tied into bunches or stuffed into plastic clamshells. 

To make shopping easier, we bought multiple bunches and clamshells of 12 commonly used herbs, chopped or minced them according to the prep method we use most often for each type, and measured the yield to determine a weight-to-volume equivalency. 

The yields below are an average volume for the weight cited. Keep in mind that the yield can vary, particularly with woody herbs such as rosemary and thyme, and clamshells don’t always deliver on the promised amount (for example, we discovered that many ¾ ounce packages contained only ⅝ ounce of herbs).

Herbs Package/Bunch Weight Yield

Basil

2-ounce bunch

2/3 cup chopped

Chives

3/4-ounce package

1/2 cup chopped

Cilantro

3-ounce bunch

1 cup chopped

Dill

3/4-ounce package

1/4 cup chopped

Marjoram

3/4-ounce package

3 tablespoons minced

Mint

3/4-ounce package

5 tablespoons chopped

Oregano

3/4-ounce package

3 tablespoons minced

Parsley

3-ounce bunch

3/4 cup chopped

Rosemary

3/4-ounce package

3 tablespoons minced

Sage

3/4-ounce package

1/4 cup minced

Tarragon

3/4-ounce package

1/4 cup minced

Thyme

3/4-ounce package

3 tablespoons minced

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.