How do I substitute fresh herbs for one another?

Q: Is it OK to substitute parsley for other fresh herbs in ground turkey meatballs? I’ve got a bunch to use up and don’t want to make pesto. And I would appreciate general advice on swapping out fresh herbs for one another.

A: The good news is that fresh herbs are among the easiest swaps to make in a recipe. Functionally, you don’t have to worry about much changing. Mostly they’re there for flavor.

That being said, I tend to substitute like with like. Tender herbs for tender herbs and woody with woody. So if a recipe calls for parsley, go for anything else leafy and tender — cilantro, basil, dill, mint, tarragon, chives. If it calls for something woody — thyme, sage, rosemary, lavender — stick with one of those.

There is some wiggle room here, as long as you think it through. In those meatballs, for example, you could mince rosemary or thyme leaves, to avoid biting into anything tough. And use less since they tend to be more potent.

While we’re talking about herb substitutions, we might as well address dried herbs. If you’re looking to substitute dried for fresh, the general rule is to use one-fourth to half the amount dried as fresh, because dried herbs tend to have a more concentrated flavor.

Of course, this works only in some circumstances. You wouldn’t want to employ dried in a pesto or salad where fresh leaves are key, but in these meatballs, dried parsley would work in, well, a pinch.