Recipes

[hovis]

I have a recipe that calls for fresh ginger and fresh oregano. I don't want to buy the fresh when I have the dry ones in the pantry. Do I use the same amount or do I add or lesson the 'amount. The reason I don't want to use the fresh is because I'm finished with all my grocery shopping for Christmas and I just don't want to go out again. 

[RedTop]

I too would use what I had on hand, and would use less.   

[SXMGirl]

Dried herbs are much more potent than fresh, so use them sparingly.  The ratio is about 3 to 1, or 3 parts fresh to 1 part dry.  I cook a lot and mostly use dried because of convenience.  Everything should be to your personal taste, so taste everything as you prepare to make sure that you have seasoned it to your liking. 

[DiAnne]

There is a world of difference between fresh ginger and dried ginger - not even the same taste.  I think you would be OK subbing the oregano but not the ginger. 

[Toppers]

I guess that it depends on the source that you're using, as to how much of the spice to put in, but you definitely want to use less of the dry herb/spice than you would of the fresh herb.

Different sources recommend different ratios. Some say a 2:2 ratio, some say a 3:1 ratio. Personally, I would go with 3:1, depending on the spice and how pungent it can be, and my personal tastes and preferences. That is what I normally do.

For ginger, for a Tablespoon of fresh ginger, you would substitute either 1/4 to 1/8 of a teaspoon of ground ginger. 

What I would recommend doing, would be to try the smallest amount first-which would be the 1/8 of your teaspoon-and see if that is adequate enough for your recipe. If not, then I would add a little bit more until you have the taste and flavor where you want it to be.

For oregano, 1 Tablespoon of fresh oregano would be equal to 1 teaspoon of dried oregano.

This is your 3:1 ratio, where 1 Tablespoon=3 teaspoons. Three teaspoons of fresh herbs basically, to one teaspoon of dried herbs. 

I would also taste as I go, to make sure that your recipe/s is as you want it to taste.

Happy cooking!