OK so I’ve been getting this question a lot. “How long is a sprig of herbs?” I used to say 2″ but have changed that now to 3-4″.
Cut a 4″ sprig and start with 2-3″ in your dish, then add more if you want after the food is cooking a bit. If you have to substitute dry for fresh, start with a scant (and I mean scant) 1/2 teaspoon. It just depends on how strong the flavor of the herb is. For example, you can go beyond the 4″ or 1/2 teaspoon for parsley and what I consider more mildly flavored herbs, but be careful with herbs like thyme, oregano, rosemary, etc. They tend to be stronger flavored. BTW I know the photo is blurry – I had a nice wooden ruler which would have photographed nicely, but the kids absconded with it…..