Herb and Spice Substitutions

Linda’s Note: I took a class called  Put a Little Spice in Your Life class with Barbara Hotaling, owner of Paya’s Restaurant in Dubois, Wyoming.  She gave us a CD she had downloaded from the West Virginia University Extension Service It’s free and available for you to copy.  Here is an excerpt from that file:

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FRESH OR WHOLE SEASONING	DEHYDRATED SEASONINGS
l/3-cup sliced fresh onion	l/4-cup onion flakes
l/2-teaspoon minced fresh garlic	l/4-teaspoon instant minced garlic
1 clove garlic	l/8-teaspoon garlic powder
l/2-cup diced fresh celery	l/4-cup celery flakes
l/2-cup diced fresh pepper	l/4-cup Bell pepper flakes
l/2-cup diced peppers, onion, celery and carrots	l/4-cup mixed vegetable flakes
l/2-to 1 cup fresh parsley	l/4-cup instant parsley flakes
l/2-to 1 cup chopped fresh ginger	l/4-teaspoon ground ginger
1 teaspoon grated fresh lemon or orange peel	1 teaspoon dried lemon or orange peel or l/2-teaspoon lemon or orange extract
l/4-cup chopped fresh mint	1 tablespoon dried mint
1 whole bay leaf	1 teaspoon cracked bay leaf

DRIED HERBS

l/2-teaspoon dried = l/4-teaspoon ground = 2 to 3 teaspoons freshly minced