Fresh herbs vs Dried herbs
Side-by-side comparison, when-to-use-each guide, and instant conversion. Reviewed for 2026.
Finishing dishes, salads, sauces, anywhere fresh flavour matters — basil on pizza, coriander in curries, parsley on pasta.
Long-cooked dishes (casseroles, stews, tomato sauce), oregano on pizza (better dried), thyme and rosemary in stocks.
| Aspect | Fresh herbs | Dried herbs |
|---|---|---|
| Potency | 1 unit | 3-4× per volume |
| Substitution | 1 tbsp = ⅓ quantity of dried | 1 tsp = 1 tbsp fresh |
| Shelf life | 1-2 weeks refrigerated | 1-3 years dried |
| Cost | Higher, perishable | Lower, storable |
| Best uses | Finishing, cold dishes, delicate herbs | Slow cooking, robust herbs |
Frequently asked
Which herbs are better dried than fresh?
Oregano (much more flavourful dried — the oregano on a pizza is always dried). Bay leaves (essential for casseroles). Thyme, rosemary and sage all work well dried in slow cooking. Cumin, coriander seed, paprika, chilli — these are always dried.
How do I store fresh herbs to make them last?
Treat them like flowers: trim the stems, put in a glass of water, cover loosely with a plastic bag, refrigerate. Basil is the exception — it hates cold; keep on the counter like fresh flowers. Most fresh herbs last 1-2 weeks this way vs 2-4 days loose in a bag.