Thyme is the closest substitute for rosemary in most recipes. It shares rosemary’s earthy, slightly piney quality and works in nearly every dish where rosemary is called for. But thyme isn’t your only option. Several herbs can step in depending on what you’re cooking, and some work better than others for specific proteins and cuisines.
Why These Herbs Work as Substitutes
Rosemary gets its distinctive pine-like, slightly medicinal flavor from a combination of aromatic compounds, primarily camphor and a compound that gives eucalyptus its cooling bite. The herbs that substitute best for rosemary share some of these same compounds. That’s not a coincidence: thyme, sage, oregano, marjoram, and savory all belong to the same botanical family as rosemary (the mint family), which means they developed similar aromatic oils. They won’t perfectly replicate rosemary’s bold, resinous punch, but they’ll land in the same flavor neighborhood.
Thyme: The Best All-Purpose Swap
Thyme is the default recommendation for a reason. It shares rosemary’s earthiness and pairs well with the same ingredients: roasted potatoes, chicken, lamb, bread, olive oil. The flavor is milder and more delicate, so your dish won’t taste identical, but it will taste right. Use thyme as a 1:1 swap, whether fresh or dried. If you’re making steak, thyme is an especially good choice because its subtler flavor lets the meat come through more clearly.
Sage for Poultry and Rich Dishes
Sage brings peppery, slightly citrusy notes that complement recipes where rosemary normally appears, particularly with poultry, pork, and butter-based sauces. It’s bolder than thyme and holds up well in long-cooked dishes like braises and roasts. Fresh sage leaves crisped in butter make an excellent finishing touch on dishes that would normally get a rosemary garnish. Be careful with quantity, though. Sage can overpower a dish faster than rosemary does, so start with about two-thirds of what the recipe calls for and adjust.
Oregano, Marjoram, and Savory
These three are your Mediterranean workhorses when rosemary isn’t available. Each brings something slightly different to the table.
Oregano is bold and slightly bitter, making it the best choice for Italian and Mediterranean dishes like tomato sauces, roasted vegetables, and pizza. It won’t mimic rosemary’s piney quality, but it fills the same “robust herb” role in a recipe. Marjoram is oregano’s gentler cousin, sweeter and milder, and it works particularly well in meat dishes where you want herbal warmth without the sharpness. Savory is less common in most home kitchens but blends beautifully into meat preparations and vegetable dishes that call for fresh rosemary.
Best Substitutes by Protein
If you’re mid-recipe and just need a quick answer, here’s what works best for common proteins:
- Chicken: Thyme, sage, basil, or Italian seasoning all work. Thyme is the safest bet, though it’s milder than rosemary. Sage gives you more aromatic punch.
- Lamb: Thyme is the top pick. Peppermint and bay leaf also pair well with lamb’s richness and can fill the herbal gap rosemary leaves behind.
- Steak: Thyme. Its lighter profile lets the beef flavor stay front and center.
- Roasted vegetables: Oregano or savory, especially with root vegetables, potatoes, or squash.
Getting the Ratios Right
If you’re swapping one fresh herb for another, start with a 1:1 ratio and taste as you go. Fresh thyme can replace fresh rosemary measure for measure, though you may want a touch more since thyme is milder.
The trickier situation is converting between fresh and dried. The standard rule is a 3:1 ratio: for every 3 teaspoons of fresh rosemary a recipe calls for, use 1 teaspoon of dried substitute. Woody herbs like rosemary, thyme, and oregano actually taste stronger when dried because the drying process concentrates their oils. So if anything, err on the side of less. Start with slightly under the 3:1 ratio, then adjust.
For ground herbs, you need even less. Half a teaspoon of ground rosemary replaces 3 teaspoons of fresh, and the same conversion applies to ground thyme or sage standing in for fresh rosemary. Ground herbs also release their flavor faster, so add them later in cooking than you would fresh sprigs.
Italian Seasoning as a Shortcut
Italian seasoning blends typically contain thyme, oregano, marjoram, and often rosemary itself. If you’re out of rosemary but have Italian seasoning in your spice rack, it can do the job in a pinch, especially for chicken, pasta sauces, and roasted vegetables. Use about the same amount you’d use of dried rosemary. The blend won’t deliver that single, focused rosemary note, but it will add the herbal complexity your dish needs.