Fresh herbs give your food more flavor than dried. For best results, use the herbs shortly after picking as they do not keep their flavor for long unless dried. The drying process pulls water out of the herbs, decreasing their volume. When converting between fresh and dried herbs, keep this size difference in mind for success in your substitutions.
Multiply the amount of herbs by three. Adjust the amount based on your personal taste. For instance, if the recipe calls for 1 tsp. of dried parsley, use 3 tsp. of fresh.
Plunge herbs into water several times to wash off dirt. Pat dry completely on a kitchen towel.
Pull leaves off stems and chop with a sharp chef's knife before adding them to your recipe.
Add fresh herbs at the end of cooking, even if the recipe calls for you to add dried herbs at the beginning. Dried herbs must soak in the cooking liquid longer to fully release their flavor.
Keep fresh herbs in the refrigerator until ready to use. Submerge the stem end into one to two inches of water in the bottom of a tall glass. Cover the entire glass loosely with plastic wrap and store in the refrigerator for up to 10 days. Change the water every other day for optimal freshness.