Substitute dried herbs for fresh in any recipe. Dried herbs are sold all year long, are widely available and have a longer shelf life than fresh herbs. Dried herbs contain flavors locked in during the drying process. Coax these natural aromatics out of dried herbs by adding them early in the cooking process to allow them to steep like tea leaves in the cooking liquid.
Replace the fresh herbs with 1/3 the amount of dried, leafy herbs. For instance, use 1 tsp. of dried mint leaves instead of 1 tbsp. of fresh mint leaves.
Substitute 1/6 the amount of fresh herbs with crushed, dried herbs. For example, if you need 1 tbsp. of fresh thyme, use ½ tsp. of crushed, dried thyme.
Exchange the fresh herbs with 1/9 the amount of powdered or ground herbs. For instance, if your recipe needs 3 tbsp. of fresh sage, use 1 tsp. of dried, ground sage.
Rub the herbs between your hands or crumble them when adding them to help release their flavors. Add the dried herbs at the beginning of your recipe's cooking time.