Hi, I'm cooking up a meatloaf recipe that calls for a quarter cup of fresh chopped mint leaves, but all the stores I went to were out of the fresh stuff (and with gas prices being what they are I didn't want to keep driving around wasting gas) so I got the dried mint flakes out of the spice section. Now my math is bad and I can't figure out how to convert how much I'm going to need, so I thought I'd ask here. Any help you can give me would be much appreciated. Thanks.
Converting from fresh to dry
- Thread starter Foodfiend
- Start date
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Andy M.
Certified Pretend Chef
The usual conversion for fresh to dry is 1/2 to 1/3 the amount.
For mint I'd go with 1/3 the amount of fresh. 1/4 cup = 4 tablespoons so use between 1 and two tablespoons of dry mint.
For mint I'd go with 1/3 the amount of fresh. 1/4 cup = 4 tablespoons so use between 1 and two tablespoons of dry mint.
As a rule of thumb, use about half to one third LESS of dried herb than of fresh. With mint, I'd use about the same, because it tends to lose its flavour a bit when dried. Much depends on how old the dried stuff is. The older it is, the more you use.
Depending on how old your dried herbs are - generally 1/3 to 1/2 the amount called for in the recipe for "fresh" herbs. I would start with 1/3 the amount.
