How do I substitute dry herbs for fresh when the recipe calls for 1/4 bunch?

April 11th, 2009 | by Vitamin Advisor |
Gonetoday asked:


The marinade recipe (for wild boar) I want to make calls for 1/4 bunch of rosemary and 1/4 bunch thyme. How many teaspoons or tablespoons of the dry herb can I use in substitution when it calls for 1/4 bunch? I was at the grocery store today and they seemed to have all the other fresh herbs except for these. Thanks in advance.

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  1. 3 Responses to “How do I substitute dry herbs for fresh when the recipe calls for 1/4 bunch?”

  2. By epic_laydown on Apr 13, 2009 | Reply

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    if it’s only a marinade, measurements are just arbitrary. For quarter bunch, I’d use one or two teaspoons.

  3. By Florence M on Apr 15, 2009 | Reply

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    This might be were one tastes the marinade as you mix it.
    1/4 bunch is not a lot, but dry herb substitute is much stronger in flavor. So try 1/4 tsp thyme and and 1/4 tsp rosemary, stir and taste the marinade if you think that it should taste stronger add more dry herb. I would say that the marinade can be pungent in taste which would follow through to a good flavor for your meat, but you do not need to add so much that you would be chewing on herb leaves..

  4. By doc z on Apr 15, 2009 | Reply

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    Dry herbs are not as potent as fresh, but are also more condensed in volume, so it tends to average out. I use 25 to 50% more than the recipe calls for, but the main thing is to adjust for flavor, and not just go by the recipe.

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