A recipe calls for fresh herbs but you only have the dried variety. What to do?
First, taste the herb to determine if it’s weak or strong. (If your dried oregano has almost no flavor, neither will the sauce.) For strong herbs, use about a third of the amount of fresh herbs called for in the recipe. For extra-mild dried herbs, add a little more than the recipe demands.
And here’s an extra little tidbit: If your herbs seem too have lost their oomph, toast them in a pan for a minute or two. The flavor will wake right up.
Prefer fresh herbs to dry ones? Here’s how to store them.