In a lot of cases you can substitute fresh herbs with dried. However, as herbs dry, the flavours concentrate and change in flavour. A general rule is to use one third of the quantity of fresh herbs that is required. For example use one teaspoon of dried herbs in a recipe that calls for one tablespoon of chopped fresh herbs.
A good idea is to add a minimum amount at the start of the cooking process and add more until you reach your desired flavour.