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.