Now, typically a tablespoon is 1/2 ounce. I'm not sure with fresh herbs, but that's how it measures.
No way to predict that . -Which herbs and how dry are they.
1 tablespoon = 0.5 fl oz
15 grams of dried food is equivalent to about 1 tablespoon. So, 50 g of fresh herbs is equal to 3 generous tablespoons.
One teaspoon of dried basil is equal to 1 Tablespoon of fresh basil. This ratio is the same for all fresh and dried herbs.
Measuring dried herbs to fresh herbs are easy. All you have to remember is 1 teaspoon of dry herbs equals one tablespoon of fresh herbs.
1 teaspoon ground = 1 tablespoon fresh. Ground or dried herbs are actually stronger than their fresh counterparts.
You can 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. 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.
General rule of thumb is 1/2 the amount of dried herbs. So 1/8 of a cup of dried basil is equal to 1/4 cup fresh
When using dry herbs versus fresh herbs, a good rule of thumb is to use 1 portion of dry herbs for every 3 portions of fresh herbs. So, one tsp of dried tarragon would be the equivalent to 3 tsps. of fresh tarragon.
1/3
Herbs and spices (like ginger) have so few calories that they are essentially counted as being "calorie free". It is usually less than 5 calories per serving.
In general, dried herbs are stronger than fresh herbs and it may be safe to say 2 tsp. of dried herbs equals 4 tsp. of fresh herbs.
One tbsp of fresh coriander would be one teaspoon of dried and vice-versa. That is a three to one ratio. This formula works for all herbs. Just remember 1tbsp fresh = 1 tsp. dried. Packaged dried herbs are stronger than fresh herbs, but lose their potency as they age. If the container is new then use a bit more sparingly. Fresh herbs are the way to go to get the best results.
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.