Fresh and dried herbs
Substitutes for mint
How to swap fresh and dried mint, and what to use when you have neither. Mint loses much of its flavor when dried, so dried is a backup for cooked dishes, not a garnish.
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In place of fresh mint
Dried mint
- How much
- 1 tsp dried for each 1 tbsp chopped fresh (a third as much)
- How
- Crumble it between your fingers and add it early, with the liquid or the onions, so it has time to soften and give up its flavor.
- What changes
- Dried mint works in tea and some Middle Eastern dishes, not in drinks, fruit salads or garnishes.
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In place of dried mint
Fresh mint
- How much
- 1 tbsp chopped fresh for each 1 tsp dried (three times as much)
- How
- Add most of it near the end of cooking and a little more just before serving.
- What changes
- Cool and bright; much better in drinks and salads.
-
In place of fresh mint
Fresh basil
- How much
- The same amount
- What changes
- Sweeter and less cooling.
- Best in
- Fruit salads, Thai dishes, drinks.
Good to know
- A rough guide for leaves: 1 tbsp chopped fresh herbs, 1 tsp dried, ½ tsp ground (for herbs sold ground).
Simmerbee recipes with mint (5)
- Classic Cucumber Tzatziki
- Classic Parsley Tabbouleh
- Fresh Peach Iced Tea
- Grilled Lamb Kofta with Garlic Yogurt Sauce
- Watermelon Agua Fresca
On those recipes, tap Swaps next to the ingredient for the short version.