How do I substitute dry herbs for fresh when the recipe calls for 1/4 bunch?
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.
Related posts
-
How much minced onion to substitute for a quarter onion?
If I cant get fresh basil, how much dry basil should I use in a recipe?
What do I do with leftover fresh herbs?
How do you substitute dry ginger for fresh?
Substitute for spring onion and mint?
Ever grown herbs you bought from the market?
How much dry herbs compared to fresh?
What can I substitute for turmeric in an Indian dish?
Can you substitute an onion for scallions?
Can you substitute pepsi for beer in a recipe for onion ring batter?
I have a recipe that calls for ground mace. Is there a substitute?
How can I keep fresh basil fresh? It always goes bad so quickly, even if I buy a plant?
Can you use dried coriander in place of fresh cilantro?
3 comments a “How do I substitute dry herbs for fresh when the recipe calls for 1/4 bunch?”
if it’s only a marinade, measurements are just arbitrary. For quarter bunch, I’d use one or two teaspoons.
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..
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.
Post your comment