Fresh Herbs to Dry Herbs Substitution Chart
 

I've bookmarked this, and I plan on exploring more of his site when I have time.

Ratio Chart for Converting Fresh Herbs to Dried Herbs

Disclaimer - I haven't tried any of them yet. ;)

I have a long relationship with herbs, starting with picking parsley from the garden for my mother. My first garden was a herb garden. This article is interesting and helpful, but also, I think, a little overwhelming. My general rule is about twice as much fresh green herb as dried, and always taste as you go along. Don't be afraid to add more if you feel the dish needs it. I agree with the author that the age of dried herbs plays a strong role. If your dried herbs don't smell like much at all, throw them away. But don't go overboard, and replace all your dried herbs every 6 months (as I have seen suggested). And do not store your herbs & spices near the stove! Spices that are used both fresh and dried, like garlic or ginger, have different rules as, in my opinion, they are not usually interchangeable. Dried & fresh ginger, in particular, are essentially different ingredients, and might both be used in the same recipe with different effect.

Just potted up parsley to go to window , on 5 shelved racks.
Garlic harvested in summer. Some replanted in kate fall, rest still in wrappers into the freezer in old peanut butter jars.

Last of dill seed dried and seeds removed...lookin for the right jar.

Parsley is a remarkable plant! I had a pot outdoors all summer & didn't give up on it until there had been several frosts. I set the pot down so the deer could nibble what was left - which they did with enthusiasm.

About a month (and several hard freezes) later my husband brought the pot in to use the soil for another plant. He set it in a corner and forgot about it. A couple weeks later I noticed that the parsley was growing! He repotted it for me and put it in the kitchen windowsill. It's doing great. First winter I've ever had fresh parsley (I have no green thumbs).