I use nearly the same ratio to substitute for most herbs. 3 to 1. You want one third the amount of dried as the amount of fresh that is called for. That would be approximately 1 teaspoon of dried to one tablespoon of fresh, or 1/3 cup of dried for your 1 cup of fresh. However, it also depends on how fresh your dried herbs are. Fresher dried herbs will have a stronger flavor and you may be able to use less. Older dried herbs will have a weaker flavor and may require more.
If the parsley is to be used as a garnish, I wouldn't substitute dried.
2 Tablespoons
4 tbsp
1/3 cup
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How much parsley is 1/4 bunch
Fresh parsley is much better - it will add far more flavour. Dried parsley will not work nearly as well.
In general you should halve the quantity when using a dried herb. This is because a lot of the fresh herb is water, and the flavour is concentrated when you dry it.
There are different theories and thoughts on the questiin of dried for fresh.. The biggest concern is in regard to potsncy of the particular dried herb. For parsely, I would recommend twi e rhe fresh amount of fresh for dried. Please bear in mind that drisd herbs drastically loose potency once packaging is opened. All dried herbs and spices should be replaced every 6 months.
The weight of a tablespoon of parsley will depend on the parsley's density. The density will vary depending on if it is fresh or dried and the drying process.According to some food density conversion charts that are available on the Internet, the tablespoon of parsley could weigharound 2.5 grams if fresh (stems will make it heavier)1.6g if dried0.4g if freeze-dried
1 pack
One-fourth cup. Get out a measuring cup and fill it with dried parsley.
There are different theories and thoughts on the questiin of dried for fresh.. The biggest concern is in regard to potsncy of the particular dried herb. For parsely, I would recommend twi e rhe fresh amount of fresh for dried. Please bear in mind that drisd herbs drastically loose potency once packaging is opened. All dried herbs and spices should be replaced every 6 months.
Fresh parsley is one of the most widely available fresh herbs. It's usually sold in the produce section and is much more desirable than dried parsley. The fresh version has a bright, clean flavor that makes it a great ingredient to cook with and to use as a garnishes
About 12 grams.
Converting fresh to dried herbs is always 3x as much fresh as dried OR 1/3 as much dried as fresh. For example, 1 tsp. dried can be replaced by 3 tsp. fresh (which equals 1 Tbl. fresh). Conversely, if 1 Tbl. fresh is requested, 1 tsp. dried can be used instead.
When herbs are dried, the oils which create the flavor and aroma are concentrated in the material that remains when the water is removed. Dried herbs are therefore stronger than fresh ones. Try using half as much dried as fresh or twice as much fress as dried and adjust to taste.