Dried to last longer


Dried herbs are not only convenient but great value, a little goes a long way to spruce up any dish.  The rule is that 1 tsp dried herbs equals 1 tbsp fresh. It is suggested to use 1/4 - 1/2 of dried herbs per serving. Dried herbs are a great way to cut down on salt. There flavour is enhanced when rehydrated to release their flavour. So either add them at the start of cooking or at least 20 minutes towards the end of cooking. 

Herb list



Basil: fresh, dried or seeds. 

2 Tablespoon of fresh is equal to 1  tablespoon dried. 

Dried basil is more concentrated in nutrients,  so you can use less in recipes than you would fresh. 1 Tablespoon of dried basil provides 4% of the vitamin A, 43% of vitamin K, and only 2% of vitamin C.  Basil goes great in tomato sauce based dishes, pesto, or vinegars.   


Chives : fresh or dried. 

 1 Tablespoon fresh chives equals 1 teaspoon dried chives.

Chives are the smallest of the onion family and are nutrient dense.  Chives are extremely rich in flavonoid antioxidants,  Chives are great in our BBK cream cheese, they are perfect to add to soups, dips, mashed potatoes or scrambles tofu. 

Coriander or Cilantro

Coriander: fresh, dried or ground

Use 1:2. 2 tablespoons of dried coriander for 4 tablespoons fresh. 

Coriander improves digestion. The tiny seeds are magical for all your intestinal issues such as bloating, gastric, diarrhea and nausea. It is also known to lower cholesterol and improve hair and skin quality.  Dried coriander works well in spice rubs, marinades, chilis, sauces, soups and curries. We use dried coriander in most of our main dishes. 

Dill weed

Dill: fresh, dried, seed.

1 teaspoon of dried dill weed is equal to 1 teaspoon fresh.

Dill weed is a good source of calcium, manganese and iron. It is an antioxidant, it has anti inflammatory and antiviral properties which gives it a whole host of incredible health benefits. Dill weed is great in vegan cream cheese, salad dressings, pickles and tzatziki. Always add idill it just before serving as it can lose its flavour. 



Garlic: fresh, flakes, powder, salt.  Garlic contains compounds of many medicinal properties. Garlic supplements are known to boost the immune system and fights off the common cold. Garlic can be used in all savoury dishes.  

Italian herbs

Italian herbs: dried. Are a blend of dried herbs: basil, marjoram, oregano, rosemary, and thyme.  Great to use in tomato based dishes, stews, soups and meat alternatives. 


Mint: fresh or dried.  

Use 1/3rd of the amount of dried to fresh.

Mint is rich in nutrients, it improves digestion and brain function. It is also know to mask bad breath.  Dried mint is great in pestos, chutneys, curries, stews, soups, salad and over vegetables.  It is great as a tea!

Mixed herbs

Mixed herbs: dried. 

Are a blend of basil, marjoram, oregano, rosemary, sage and thyme.  They go great in pasta dishes, stews, pizza, grilled vegetables and meat alternatives.  

Onion powder

Onion powder: powder, granules and salt.   

1 Tablespoon of onion powder is equal to one medium chopped onion. 

Onion powder is nutrient dense rich in vitamins and minerals. Benefits the heart and contains anti-cancer fighting compounds. Helps to boast blood cholesterol and may boost bone density. This is another one of our favourite ingredients it goes great in white sauce, cheese sauce, all savoury dishes.     


Oregano:fresh or dried.   

1 Tablespoon of fresh oregano is equal to  1 teaspoon of dried oregano.

Oregano has antispasmodic, antiseptic, carminative, diaphoretic, increases bile secretion, expectorant and stimulant. It has been found to have antibacterial, antifungal  and antiseptic qualities. . Oregano goes well in Mediterranean dishes, soups, tomato based dishes, pizza, marinades and alternative meats.   


Parsley: fresh or dried. 

1 Tablespoon of fresh parsley is equal to  1 teaspoon of dried parsley. 

Parsley has  anti-cancer properties, it is a powerful anti-inflammatory and antioxidant. It is vitamin rich and packed with powerful nutrients. Great in salads, soups, glaze vegetables and stews. 


Rosemary: fresh or dried. 

1 Tablespoon fresh rosemary is equal to 1 teaspoon dried rosem.

Rosemary may improve brain function, stimulates hair growth, may ease stress, may increase circulation and reduce join inflammation.  Great in roast potatoes, vegetable dishes and in some sweet dishes like brownies. 



Sage: fresh or dried.

 1 Tablespoon fresh sage is equal to 1 teaspoon dried sage. 

Sage supports oral health,  helps to ease menopause symptoms, reduces blood sugar and lowers blood cholesterol.  Sage is great in bean dishes, tomato sauces, omelets, polenta, risotto, pesto, and sage butter for pasta.


Tarragon: fresh or dried.

1 Tablespoon fresh tarragon is equal to 1 teaspoon dried tarragon.  

Tarragon may help to decrease blood sugar and improves sleep. Tarragon is great in Thai food,  baby vegetables like artichokes, fava beans, asparagus and carrots.


Thyme fresh or dried.

1 1/2 Teaspoons fresh thyme is equal to 1 teaspoon dried thyme.  

Thyme helps with respiratory issues and is a natural cough suppressant. It is an antibacterial and is good as a sore throat remedy.  Good for the heart and helps with digestion. Thyme is great in slow cooked dishes, soups and stews.