If you’re out of the fresh herbs that you need for a recipe, dried herbs can do the trick. However, dried herbs have a more concentrated flavor, so the quantity you add will differ.

On her website, Rachael Ray offers conversions. 1 teaspoon of dried herbs will be a sufficient replacement for 1 tablespoon (or “a scant palmful”) of fresh ones.

However, certain herbs should never be used dried because they lose their flavor or moisture when exposed to high heat. These include chives, parsley, and tarragon.

On the flip side, some herbs deliver better flavors and nuance when dried, including oregano, thyme, bay leaves, and rosemary.