Using the typical ratio of 1/3 unit dried to substitute for 1 unit of fresh herbs, you would then want about a teaspoon for dried thyme. Two sprigs of thyme will yield perhaps a tablespoon of leaves when stripped from the stem, depending on the size of the sprigs. What is the equivalent of 2 sprigs of thyme?Ģ Answers. crushed dried thyme, according to the Better Homes and Gardens New Cook Book, by Tricia Laning. fresh snipped thyme is equivalent to 1/4 tsp. HerbFreshCorresponding DriedTarragon3 teaspoons fresh1 teaspoon driedThyme3 teaspoons fresh1 teaspoon driedThyme1 teaspoon dried teaspoons groundVanilla1 inch vanilla bean1 teaspoon extract18 more rowsx26bull What is 2 teaspoons of fresh thyme to dried thyme?įor example, 2 tsp. It tastes like watercress, which makes a fantastic pesto, which makes an especially delicious sandwich spread.What is the equivalent of 1 teaspoon of fresh thyme to dried? This is a good plant to know if you find yourself in an emergency because they’re also extremely nutritious. Purslane is so hardy that plants have been known to grow for more than 40 years despite attempts to eradicate them. It’s one of those dishes where the table goes quiet because everyone is busy eating!Ībout purslane: It looks like a mini jade plant and is probably growing in your yard as a weed.
Now listen, this stuff is excellent on pasta but we also use it on top of grilled vegetables. There are endless uses for the tangy leaves of this plant – and it’s pretty.ġ cup fresh lemon verbena leaves (substitute fresh lemon balm leaves)įine kosher or sea salt and freshly ground black pepper to taste If you don’t have a lemon verbena bush, get one as soon as it’s safe to start planting in your area. Strength of flavor can actually vary wildly by plant anyway – so it’s a good rule whether you’re using fresh or freeze-dried. Give your dish a taste and see if it needs more.
A good guideline is to start with a third the amount of dried herbs when the recipe calls for fresh herbs. The flavors of dried herbs will be more concentrated.
#Conversion fresh thyme to dried how to
Here are some guidelines for how to use freeze dried herbs and a recipe for the lemon verbena pesto we had Saturday night: Now that we’ve burned through our stash, it’s time to think about planting herbs and making more next fall. A friend got a bunch of this unusual plant in a farm box late in the summer and we decided to experiment with it. For us, the new kid on the block is purslane pesto.
Of course, basil pesto is a classic and lemon verbena is a favorite. We actually had three kinds of pesto going and everyone enjoyed sampling. I think everyone has more than a little cabin fever right now, and the excuse to eat in someone else’s kitchen was too much to resist. There were people eating tortollonia with pesto in every room of the house Saturday night. My Italian basil bush and the lemon verbena were rock stars last year, and my pesto-making rampage paid off this weekend when our dinner party for six somehow turned into a pasta party for 14. Fortunately, last fall I harvested every savory leaf I could get my hands on and freeze dried batches of herbs for use this winter. I’ve managed to nurse a few herb plants through most of the winter, but this recent cold front claimed all but the rosemary.
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