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Old 11-20-2007, 02:53 PM   #1
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Substituting dry herbs for fresh - how much?

I'm making a brine for my turkey, it calls for 4 sprigs fresh thyme and 4 sprigs fresh rosemary. How much would that be dried? Thanks much.

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Old 11-20-2007, 03:13 PM   #2
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How much brine? A couple gallons?
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Old 11-20-2007, 03:38 PM   #3
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How much brine? A couple gallons?

2 gallons yes.
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Old 11-20-2007, 03:40 PM   #4
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Thats a lotta rosemary.

You use less dry than fresh. I'd suggest starting with a teaspoon of thyme and a generous pinch of rosemary. Taste the brine and adjust it accordingly.
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Old 11-20-2007, 03:43 PM   #5
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LOL - it depends on how big the sprigs are, if you want to go by the 3:1 or 2:1 ratio (fresh to dried) ratio, and how long your dried herbs have been hibernating in the cabinet.

Somewhere between 1-2 teaspoons of each should get you in the ballpark.
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Old 11-20-2007, 04:02 PM   #6
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LOL - it depends on how big the sprigs are, if you want to go by the 3:1 or 2:1 ratio (fresh to dried) ratio, and how long your dried herbs have been hibernating in the cabinet.
You know, I've wondered about this. How big is a standard (is there such a thing?) sprig of herb? Since I grow most of my own herbs, I can cut off as much as I want
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Old 11-20-2007, 04:36 PM   #7
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You know GG - I've wondered about this (and how big is a bunch) and was searching around for an answer when you posted this. According to this page on Herbs, Spices, and Seasonings - a standard sprig is assumed to be 4-inches long, unless othwise noted in the recipe.

I know that if I buy "fresh" herbs from Albertson's they all come in a clear plastic box about 4-inches long, but if I get a bunch of herbs from Central Market they are tied together with a rubber band, have the stems in water to keep them fresh, and range anywhere from 4-6 inches long, generally longer than 4-inches.
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Old 11-20-2007, 05:25 PM   #8
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Margaret Fulton, the doyen of Australian cooking, recommends 1 teaspoon of dried herbs for every tablespoon of fresh. Here tablespoons are 20mL and teaspoons are 5mL.
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Old 11-21-2007, 01:47 PM   #9
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Margaret Fulton, the doyen of Australian cooking, recommends 1 teaspoon of dried herbs for every tablespoon of fresh. Here tablespoons are 20mL and teaspoons are 5mL.
And how many milliletres are her sprigs?
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Old 11-21-2007, 01:50 PM   #10
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I've always gone for the teaspoon dried to one tablespoon fresh. I would estimate a sprig to about a tablespoon - depends how chopped up.
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