Out of Oregano seasoning, one case
How to substitute dried oregano for fresh
4 options, ranked, with the exact amount
Use Dried oregano leaves
1 tsp for every 1 tbsp of oregano seasoning
Use 1 teaspoon of dried oregano for each tablespoon of chopped fresh oregano, a third of the amount. Drying concentrates the flavor, and oregano keeps its taste when dried better than most herbs do. Add it early in the cooking so it has time to soften. It does not replace fresh leaves scattered raw over a finished dish.
- Verdict —
- Tweak it
- The tweak —
- Use a third of the fresh amount, rub it between your fingers as it goes in, and add it at the start of cooking, not at the end.
- Best for —
- tomato sauce, pizza sauce and soup
- Pantry —
- Likely in your cupboard
One casethe full oregano seasoning card
Every option, one card
Ranked| # | Substitute | Instead of 1 tbsp oregano seasoning | Verdict |
|---|---|---|---|
| 1 | Dried oregano leavestomato sauce, pizza sauce and soup | 1 tspTweak it | Tweak it |
| 2 | Ground oreganospice rubs and seasoning blends | ½ tspTweak it | Tweak it |
| 3 | Dried marjorampoultry, stuffing and sausage | 1 tspYou'll taste it | You'll taste it |
| 4 | Italian seasoningpizza and pasta sauce | 1 tspYou'll taste it | You'll taste it |
Dried oregano leaves
earthier and warmer, with less of the fresh peppery bite
The standard jar of crumbled dried leaves. It is stronger than fresh by volume and a little more earthy and less sharp.
- Best for
- tomato sauce, pizza sauce and soup, marinades and dressings, roasted vegetables, chicken and meatballs
- Prep
- Use a third of the fresh amount, rub it between your fingers as it goes in, and add it at the start of cooking, not at the end.
- Where it fails
- As a raw garnish, in a fresh salad, or in an uncooked dish served right away: the flakes stay dry and dusty.
A jar that has been open more than a year has faded. Smell it; if the scent is faint, use up to half the fresh amount.
Ground oregano
the same as dried leaves, and it spreads through the dish faster
Dried oregano milled to a powder. It packs tighter in the spoon than the leaves do, so the same measure holds more.
- Best for
- spice rubs and seasoning blends, smooth sauces, ground meat mixtures
- Prep
- Start with half a teaspoon per tablespoon of fresh and add more to taste.
- Where it fails
- It turns bitter if overdone and leaves a muddy color in a pale sauce or dressing.
Dried marjoram
sweeter and more floral, without oregano's sharp edge
Oregano's closest relative, for when there is no oregano of either kind. It is sweeter and milder.
- Best for
- poultry, stuffing and sausage, tomato sauces, bean and vegetable soups
- Prep
- Use the same amount as you would dried oregano, taste, and add a pinch more if the dish wants more bite.
- Where it fails
- Greek and Mexican dishes where a strong oregano flavor is the point.
Italian seasoning
oregano with basil and rosemary alongside
A dried blend that is largely oregano, with basil, thyme, rosemary and marjoram. It covers the oregano and brings the others along.
- Best for
- pizza and pasta sauce, meatballs and Italian dressings, garlic bread
- Prep
- If the recipe also lists basil or thyme, cut those back, since the blend already has them.
- Where it fails
- Chili, tacos and Greek salad dressing, where rosemary and basil taste out of place. Check the label: some blends include salt or garlic.
Tips for substituting oregano seasoning
5 tips- The conversions: 1 tablespoon fresh = 1 teaspoon dried. ¼ cup fresh = 4 teaspoons dried. 1 teaspoon fresh = a generous ¼ teaspoon dried.
- Timing is reversed. Fresh oregano goes in during the last few minutes; dried goes in at the start, or at least 15 minutes before the dish is done, so it rehydrates and loses its raw edge.
- For an uncooked dressing or marinade, stir the dried oregano into the vinegar or lemon juice and let it stand 10 minutes before adding the oil.
- Crush dried leaves between your palms over the pot. Breaking them releases the oils that give the flavor.
- Mexican oregano is a different plant with a citrus note. If the recipe names it, dried Mexican oregano converts the same way: 1 teaspoon dried per tablespoon fresh.
Questions
4 questionsHow much dried oregano equals 1 tablespoon of fresh?
1 teaspoon. The rule is three parts fresh to one part dried, so 2 tablespoons of fresh oregano is 2 teaspoons dried, and ¼ cup fresh is 4 teaspoons dried.
How do I substitute fresh oregano for dried?
Go the other way: use 1 tablespoon of chopped fresh oregano for each teaspoon of dried, and add it in the last 5 to 10 minutes of cooking so the flavor does not cook off.
A recipe calls for a sprig of fresh oregano. How much dried is that?
Sprigs vary, so start with ½ teaspoon of dried oregano for a sprig, taste once the dish has simmered, and add more if it needs it.
Is dried oregano as good as fresh?
In cooked dishes, yes. Oregano is one of the herbs that dries well, and many pizza and tomato sauce recipes prefer dried. Fresh is the better choice only where the leaves are eaten raw, such as over a salad, grilled fish or a finished pizza.