Dried Equivalent
1.00 tsp
Spice
Basil
Ratio
3:1 (fresh:dry)
Dried basil is more muted and slightly sweet. Fresh basil has bright, peppery flavor.
| Herb/Spice | Fresh | Dried | Ratio |
|---|---|---|---|
| Basil | 1 tbsp | 1 tsp | 3:1 |
| Cilantro | 1 tbsp | 1.5 tsp | 2:1 |
| Rosemary | 1 tbsp | 1 tsp | 3:1 |
| Ginger | 1 tbsp | 1/4 tsp | 12:1 |
| Garlic | 1 clove | 1/8 tsp | 8:1 |
| Thyme | 1 tbsp | 1 tsp | 3:1 |
| Oregano | 1 tbsp | 1 tsp | 3:1 |
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Result
Using the standard 3:1 ratio, 1 tablespoon of fresh basil converts to 1 teaspoon of dried basil.
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Result
Ginger has the highest conversion ratio at 12:1. One tablespoon of fresh ginger equals just 1/4 teaspoon of ground ginger.
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Result
Converting 2 teaspoons of dried oregano back to fresh requires 6 teaspoons (2 tablespoons) using the 3:1 ratio.
The standard conversion for basil is 3:1 fresh to dried. So 1 tablespoon of fresh basil equals 1 teaspoon of dried basil. This ratio applies to most leafy herbs like parsley, oregano, thyme, and sage.
| Herb | Fresh Amount | Dried Equivalent | Ratio |
|---|---|---|---|
| Basil | 1 tbsp | 1 tsp | 3:1 |
| Oregano | 1 tbsp | 1 tsp | 3:1 |
| Cilantro | 1 tbsp | 1.5 tsp | 2:1 |
| Ginger | 1 tbsp | 1/4 tsp | 12:1 |
Dried cilantro is a poor substitute for fresh because it loses most of its characteristic bright, citrusy flavor during drying. If you must substitute, use a 2:1 ratio (1 tablespoon fresh = 1.5 teaspoons dried), but consider using fresh parsley with a squeeze of lime instead.
Fresh ginger to ground ginger has a much higher ratio than most herbs: 1 tablespoon of freshly grated ginger equals roughly 1/4 teaspoon of ground ginger (a 12:1 ratio). Ground ginger is extremely concentrated and has a slightly different flavor profile.
| Fresh Ginger | Ground Ginger | Best Used In |
|---|---|---|
| 1 tsp grated | 1/12 tsp ground | Small sauces |
| 1 tbsp grated | 1/4 tsp ground | Stir-fries, marinades |
| 2 tbsp grated | 1/2 tsp ground | Soups, curries |
Most dried leafy herbs stay potent for 1 to 3 years when stored properly in airtight containers away from heat and light. Ground spices like ginger and garlic powder lose potency faster, typically 6 months to 2 years.
The general rule is 3:1 — use one-third the amount of dried herb when substituting for fresh. So if a recipe calls for 1 tablespoon of fresh herbs, use 1 teaspoon of dried. This works for most leafy herbs but exceptions like ginger (12:1) and garlic (8:1) have much higher ratios.
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Last Updated: Mar 9, 2026
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