One small sprig of rosemary converts to 1/2 a teaspoon of dried rosemary.
Typically, 1 tablespoon of fresh rosemary leaves can be roughly equivalent to 1 teaspoon of dried rosemary.
1 tablespoon fresh rosemary equals 1 teaspoon dried
For rosemary, the ratio is three to one, fresh chopped to dried. So if your recipe calls for 2 tsp. of dried rosemary and you would rather use fresh, you will need three times as much, or two tablespoons of fresh chopped rosemary leaves.
4 tsp of dried rosemary equals 1/4 cup fresh.
Approximately one teaspoon of dried rosemary equals one tablespoon of fresh. (Approx. 1 tsp dry = 1 Tbsp fresh)
Usually about three times as much, but if a recipe calls for fresh, do your best to use fresh. Dried rosemary is one of those herbs that does not do very well dried. Fresh vs dried makes a huge difference. Also, depending on the recipe, if you're using dried rosemary, don't leave it in the food. Let it sit to soak the flavor in and then strain/take it out.
As much as you want, - a "large" sprig could be any size, you are seeing it, not us.
1 teaspoon ground = 1 tablespoon fresh. Ground or dried herbs are actually stronger than their fresh counterparts.
1 1/2 teaspoons dried marjoram equals 6 teaspoons of fresh. when using any dried herbs, us 1/4 of the amount stated for fresh herbs.
For fresh rosemary substitute 1/4 tsp dried rosemary for each tsp fresh required Or equal amounts of oregano OR basil. For dried rosemary substitute: Dried savory, tarragon, or thyme.
When herbs are dried, the oils which create the flavor and aroma are concentrated in the material that remains when the water is removed. Dried herbs are therefore stronger than fresh ones. Try using half as much dried as fresh or twice as much fress as dried and adjust to taste.
It takes about 4 weeks. After harvesting rosemary stems, hang in a group of 8, and hang in a dry, dark place. Then store in a air tight jar.