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Furthermore, there are often significant differences between different brands. The ideal substitution amounts can vary drastically depending on how old your dried thyme is and how long the packet has been open. Bear in mind this conversion ratio is just a guideline. Delicate fresh herbs, such as mint or basil, should be stored in a glass with 1 inch of water (much like flowers ), covered with a plastic bag, and left at room temperature. For instance, a typical fresh vs dried herbs measurement would be one teaspoon of dried for 3 teaspoons of fresh. Hearty fresh-cut herbs, such as rosemary or thyme, should be wrapped in a damp paper towel, stored in resealable plastic bags, and then put into the refrigerator. When converting fresh thyme to dried thyme in recipes, it is important to keep in mind that the conversion formulas should only be used as a general guideline. So just remember that the fresh vs dry herbs conversion is 1:3. If your recipe calls for tablespoons of fresh thyme instead of sprigs, you can use the ratio 1 tablespoon of fresh thyme equals about 3/4 teaspoon of dried thyme. Therefore, recommends the following conversion ratio for substituting dried thyme for fresh thyme:Ħ fresh thyme sprigs = 3/4 teaspoon ground dried thyme So, how do you convert fresh thyme to dried thyme? You use a conversion ratio! Unlike some other common herbs, thyme retains much of its flavor and aroma when dried. It is essential to keep this in mind when converting fresh and dried thyme. 6 fresh thyme sprigs 3/4 teaspoon ground dried thyme.Or, 1 tablespoon of fresh thyme equals about 3/4 teaspoon of dried thyme. Why? Because the dehydration process pulls water out of herbs, decreasing their volume. However, that does not mean that you can just replace the fresh thyme your recipe calls for with an equal amount of the dried product.

During winter months when fresh, locally-grown thyme may not be readily available, dried thyme can be substituted for fresh thyme in most recipes. Here are widely available cheeses (predominantly cow’s milk) broken into broad categories: TypesExamplesFresh, unripened cheese (soft and wet)Cottage cheese, cream cheese, fromage blanc, ricottaSoft-ripened cheese (creamy)Brie, Camembert, Pont l’Evque, taleggioSemifirm or semisoft cheesesCheddar, Colby, Edam, fontina. When substituting, think about its purpose: Will it melt evenly in a pasta sauce, or spread easily on toast If cooking, swap in one with a similar texture, but if using as an accent, there’s much more flexibility. If you have dried ground herbs though, which are even more potent, go with four parts fresh herbs to one part dried ground herbs. 1.There are so many cheeses it’s impossible to cover them all. This ratio works for herbs that have been dried and then flaked into small pieces. Fresh Thyme to Dried Thyme – The Conversion Ratioįresh thyme sprigs are commonly used to flavor soups, stews, stuffings and meats dishes. 1 tablespoon fresh herbs 1 teaspoon dried herbs.