According to marthastewart.com, a general rule of thumb is 1 tablespoon fresh herb equals 1 teaspoon dry.

Here are some common conversions I find myself checking frequently.

	In freezing juices for use as ingredients, 1 average ice cube equals approx. 2 tablespoons.
	BEANS (MOST): 1 POUND DRY = 2 CUPS DRY = 6 CUPS COOKED = 4 CANS DRAINED RICE (MOST): 1 POUND DRY = 2.5 CUPS DRY = 7.5 CUPS COOKED
	One pound fresh greens = 6 cups fresh greens = 1 cup cooked
	14 Average fresh tomatoes = 1 quart canned
	1 whole lemon or lime = 1 tablespoon juice
	1 oz. popcorn kernels = 2 tablespoons = about 4 cups popped

HERBS AND SPICES

Plant	whole	fresh/chopped	ground/dry
basil	*	2 tsp	1 tsp
cardamom	6 pods	*	1 tsp
cinnamon	1 stick	*	1/2 tsp
clove	1 tsp	*	3/4 tsp
cumin	1 tsp	*	1/2 tsp
garlic	1	1 tsp	1/2 tsp
ginger	1"	1 TB
mint	*	1 TB	1 tsp
mustard	1 TB	*	1 TB powder
onion	3 avg	1 cup, 3 TB dry	1 TB powder
parsley	1/4 cup	1.5 TB	*
pepper	1 TB	*	1 1/2 tsp
rosemary	1 sprig	1 tablespoon	1 tsp
turmeric	1"	1 TB	1 tsp

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No-Salt Soy sauce Replacement 1 cup chopped onion 5 cloves chopped garlic 1 cup vinegar Marinate, heat and strain Lasts about a month in the fridge