— Shonda McKnight

So here is, uh, three tablespoons of cilantro. I I use a lot of cilantro in my house. And here is it's equivalent in dry form, which would be one tablespoon. So it's three to one. That's the general rule of thumb that I would go by for especially things like dill, parsley, cilantro, um, there are other specific ones for, you know, using coriander seeds versus using a powder, et cetera. But for the greens it's three to one. When you, when they are dehydrated, you lose about two thirds of the liquid. So, um, my own preference is, and maybe next time we do a live event, I'll show you what I do to keep, um, my greens fresh in the freezer so that when I am making something, it has a little bit better flavor. And we all know that any leafy green, if not preserved properly in the refrigerator, can look like a science experiment.