Herbs in Dressing - Fresh vs Dried
A ranch dressing recipe I found online calls for a few dried herbs and a couple of fresh herbs, specifically fresh chives and fresh Italian parsley.
To save time and money, I'd like to substitute if the fresh herbs for dried herbs. Is it OK to make the substitution if the dressing is allowed to rest overnight, hopefully giving the substitutes enough time to release its flavors? And if so, would it be a one to one substitution (e.g. 1 teaspoon fresh = 1 teaspoon dried)?
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When substituting dried herbs, a general rule of thumb is 1:3. That is, substitute 1 tsp of dried herbs for every 3 tsps of fresh herbs. Anything more could be overwhelming.
Also consider the difference between mild herbs (such as parsley and basil), which are put in food towards the end of cooking, and strong herbs (such as oregano or thyme) which are cooked with the food for some time. Substituting strong dried herbs works better than for mild, as the drying process diminishes the flavor of mild herbs.
Either way, allowing the flavors to meld overnight should improve the flavor.
As an aside, if you're looking to save money, fresh herbs can also be frozen. You could purchase in bulk or cultivate a small herb garden.
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