We make mistakes so you don’t have to.

Get unlimited access to ALL our foolproof recipes, unbiased equipment reviews and ingredient ratings. Guaranteed to work for you.

Try Free for 14 Days

Email is required
How we use your email address

How to Substitute Herbs

By Cook's Illustrated Published May 2005

You can substitute dry herbs for fresh herbs in many recipes, but should you?


Dried herbs are more potent than fresh. They are best used in longer-cooking recipes like soups and stews, while fresh herbs are best added near the end of cooking.

Quite a few herbs should be avoided in dried form because they are tasteless; these include basil, chives, dill, parsley, and tarragon.

To Replace: 1 tablespoon fresh herbs

  • 1 teaspoon dried herbs

Always opt for fresh herbs when available. Dried versions are often tasteless.