I needed this when I first started cooking from scratch a few years ago and still have to check the ratio once in a while. Martha Stewart had the answer of course, along with how to store the herbs and uses for a few of the most commonly used.
“When cooking with fresh and dry herbs, there is a general rule when it comes to the ratio of fresh to dry. Because dried herbs are generally more potent and concentrated than fresh herbs, you’ll need less — typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.”