Fresh and Dried Parsley Converter

Purpose of Fresh And Dried Parsley Converter

Ever had a recipe asking for dried or fresh parsley when you only have the opposite growing in your garden or stored in your cupboard, pantry or fridge? Use our fresh and dried parsley converter to work out the ideal quantity to guarantee perfectly balanced, flavorful food no matter what you’re cooking or what your recipe says.

Fresh and Dried Parsley Measurement Units

Our fresh and dried parsley converter lets you convert between all common measurements you can expect to find online and in cookbooks which are as follows:

Fresh Parsley: Bunch, Cup, Tablespoon, Teaspoon
Dried Parsley: Cup, Tablespoon, Teaspoon

Dried Parsley To Fresh Parsley

1/4 Cup Of Dried Parsley Equals How Much Fresh?

• 0.75 Cups, 12 Bunches, 12 Tablespoons or 36 Teaspoons of Dried Parsley

How Much Fresh Parsley Equals 1/4 Cup Dried?

• 0.75 Cups, 12 Bunches, 12 Tablespoons or 36 Teaspoons of Dried Parsley

How Much Fresh Parsley Equals 2 Tablespoons Dried?

• 0.38 Cups, 6 Bunches, 6 Tablespoons or 18 Teaspoons of Fresh Parsley

3 Tablespoons Of Dried Parsley Equals How Much Fresh?

• 0.56 Cups, 9 Bunches, 9 Tablespoons or 18 Teaspoons of Fresh Parsley

Fresh Parsley To Dried Parsley

1 Bunch Of Fresh Parsley Equals How Much Dried?

• 0.2 Cups, 0.33 Tablespoons or 1 Teaspoon of Dried Parsley

1/4 Cup Of Fresh Parsley Equals How Much Dried?

• 0.08 Cups, 1.33 Tablespoons or 4 Teaspoons of Dried Parsley

How Much Dried Parsley Equals 1/2 Cup Fresh?

• 0.17 Cups, 2.67 Tablespoons or 8 Teaspoons of Dried Parsley

How Much Dried Parsley Equals 2 Tablespoons Fresh?

• 0.04 Cups, 0.67 Tablespoons or 2 Teaspoons of Dried Parsley

3 Tablespoons Of Fresh Parsley Equals How Much Dried?

• 0.06 Cups, 1 Tablespoon or 3 Teaspoons of Dried Parsley

What Does Fresh Parsley Look Like

Fresh parsley looks like bunches of tightly-packed leaves with a similar green appearance to broccoli florets at a distance, just leafy with curling tufts like tarragon or chervil instead of being bunched and solid.

Most fresh parsley like this found in grocery stores is curly parsley. Italian parsley which is second most common has a stem that’s a tiny bit thicker but equally as bendy with sets of big flat leaves instead of curled up ruffles.

You can use sprigs of parsley without any risk of hard stalks impacting your dish thanks to just how delicate the leaves and stems are.

How To Keep Parsley Fresh

To keep parsley as fresh as possible for up to a week, trim the stems so they’ll absorb water better and stick them in a container filled with about a quarter cup of water, or just enough to stand them upright.

Don’t wash the parsley at all or it will become slimy. It also starts to wilt much quicker. Attach a plastic bag over the top using an elastic band and change up the water every day, or when it starts to change color if you’re really pressed for time.

Otherwise, if standing up isn’t an option, dampen and crease a paper towel halfway, place your unwashed parsley inside, close it up and store this in an airtight container or sealable plastic bag and it’ll last up to a week or more in the fridge as well.

How To Dry Fresh Parsley

You can dry fresh parsley in either your oven, a microwave, or ideally a food dehydrator. Herbs dry out in a microwave fast. Trim and rinse your parsley.

Fresh herbs for drying don’t need rinsing with anything other than plain cool water. Lay them out onto a paper towel covered with another towel, and microwave in increments of 10 seconds at a time.

Stop when your parsley is dry enough to crumble. This only takes around half a minute to 50 seconds at the most.

Only dry out as much as you can evenly fit onto a paper towel without overlapping, while avoiding overlapping pockets of herbs in your microwave as well.

The process is pretty much the same in an oven. Preheat your oven to 180°F/82°C which is as low as most ovens normally go. Trim and rinse, then lay your sprigs of parsley out onto a baking sheet lined with parchment paper.

Without a lining, your herbs will dry out unevenly in a flash so any paper like wax or butcher paper is better than none.

Bake in the center shelf for up to 2 hours for the biggest freshest sprigs but start watching their dryness closely the 20 minute mark onward.

Can You Freeze Fresh Parsley

Yes, you can freeze fresh parsley in a couple of different ways depending on how you plan to cook with it. Trim the stems and give it a good rinse in water with a dash of vinegar. This helps herbs stay fresher for longer.

Pat your parsley dry with a clean dishcloth or paper towel then wrap it in a damp paper towel that’s only been lightly wet or it’ll spoil. Keep this in an airtight container or bag in your freezer.

If you’re going to be freezing it for months on end, use a bag and twist it into a cord as if wringing clothing and store it like this to stop freezer burn.

To store fresh parsley for longer but in a limper but tastier condition that’s a close match in nutrition too, make parsley oil cubes.

Freeze a few big pinches of parsley submerged in your favorite type of vegetable oil or olive oil dispensed into ice cube trays. If you don’t have any on hand, tiny food-savers will do the trick.

Best Parsley Substitutes

A popular match to parsley recommended by most chefs is chervil which is from the same family of herbs.

Tarragon is another top pick that has an even stronger licorice-forward taste. You’ll have to use far less of either if swapping them for parsley but the iron-like undertone is spot-on.

However, if you find the sweetness and depth there but the intensity of their anise-like flavor too much, celery leaves are your best bet but are sometimes hard to get hold of.

In this case, carrot greens will wow you with their similarity, especially the way they lean towards the strong green taste of Italian parsley.