Your email address will not be published. So why isn’t the fresh to dry herb conversion 7 to 1 instead? Foods and supplements discussed on this site are not intended to diagnose, treat, cure, or prevent any disease. To make your tincture put 50g fresh herb matter, chopped or ground/bruised slightly to help release the active constituents, into a sterile mason jar. ORAC stands for Oxygen Radical Absorbance Capacity. To freeze a fresh herb chop it, coat it with a very little olive oil or water, and spoon the mixture into ice cube trays. For example, green peas stored in a refrigerator (39° F) for 7 days will retain 85% of their vitamin C content. By the time they reach the supermarket, only a small fraction of the antioxidants may be left. For others a fresh herb tincture usually requires 1 part herb to 2 parts alcohol. Translated into spoon measurements, 1 tbsp of chopped fresh herbs will equal approximately 1 tsp of dried herbs. How to best preserve your spices (as well as your vitamins and supplements) is storing them in a cool, dry, and dark place. Secondly, the drying process can also ‘sharpen’ some flavours, while the aromas fade. Fresh herbs generally last about a week once picked, whereas dried herbs can last for years. Asking bigger questions of the issue of genetic engineering as the answer to society’s ills. So on a per serving basis, is it worth paying triple or quadruple the cost for those bright green leaves? The 3 to 1 rule does not mean that fresh herbs have 3x the amount of water as the same seasoning from a jar. Development of it first began in the early 80’s by the USDA and National Institutes of Health (NIH). Keep frozen until needed or for up to 6 months. According to Queen Martha, this is the ratio: For example, the conversion you would use for minced basil would be 3 teaspoons of fresh or 1 teaspoon if it’s basil seasoning from a jar. You can always augment the amount of antioxidants by adding a few shakes from a jar, too. If the ratio is 3 to 1, at best you would expect dry to have 3x the antioxidants and nutritional values, but more likely even less because of deterioration over time. Amazing article… Informative n scientifically explained!!! Thank you so much. [Photo: Bigstock], More evidence that low-calorie sweeteners are bad for your health, Europe’s medicinal plants in decline, says new report, AROMATHERAPY IN YOUR KITCHEN PART 1: Cooking with herbs, ‘Evidence for herbal remedies is good, despite media and medical bias’, Sunscreen chemicals enter bloodstream after a single application, High fibre, yogurt consumption could help lower lung cancer risk, Taking vitamin D by oral spray just as effective as taking a tablet, New evidence shows gut bacteria work in teams. Have you ever wondered how to effectively substitute dried herbs for fresh herbs in remedies and recipes? This is because fresh are largely water. But even when those fresh leaves look fine, it doesn’t mean all of their nutrients are. When you’re working with the whole leaves, obviously it gets tricky to compute for such tiny amounts like that. Some herbs however should only be taken dried. When you are cooking knowing the right amount to use is important. Even if they retain a high concentration of antioxidant activity, many dry spices have a milder taste. Powdered fennel seed is one of the absolute worse… toss that in a sauce on the stovetop and within 10 minutes, the aroma and taste might not even be detectable. In most cases, you can successfully substitute dried herbs in recipes that call for fresh herbs. The longer dried herbs sit on your shelf, the less potent they become. This is because fresh are largely water. Exposing The Scam: Health Benefits of Apple Cider Vinegar, Review: GreenPan Levels Stackable Cookware Set Pros and Cons. In short, you can almost think of spice manufacturing as cryogenic freezing. If Martha Stewart says 3 to 1 is the typical ratio for substitution, who are we to argue with her? Some herbs, such as lemon balm (Melissa officinalis) and yarrow (Achillea millefolium) lose some of the constituents, such as the volatile oils, when they are dried and are always bet used fresh. Whether you are using fresh or dried it pays to use the best quality you can find – and it goes without saying they should be organic to avoid any unnecessary pesticide or insecticide residues. Both are good for you but when it comes to antioxidants, it’s likely that the freeze dried version will be healthier (assuming it’s not an old bottle).