✔ Updated · 18 swaps ranked, with ratios and best uses
No rosemary for your roast potatoes or lamb? No stress: a few pantry herbs bring that same woody, piney warmth, and here are 18 of them with exact ratios.
The best substitute for rosemary is thyme: swap it 1:1, fresh for fresh or dried for dried. If you only have dried rosemary, use 1 teaspoon dried for every 1 tablespoon of fresh. Sage (use half as much), savory and marjoram are also great swaps, especially with chicken, pork, lamb and roast potatoes. Herbes de Provence works 1:1 in most savory dishes.
- Closest flavor: thyme 1:1, or half thyme and half sage.
- Fresh to dried: 1 tbsp fresh = 1 tsp dried rosemary.
- 1 sprig = about 1 tsp fresh leaves = about 1/2 tsp dried.
- Strong herbs (sage, tarragon): use half the amount.
What Does Rosemary Taste Like?
Rosemary is a woody Mediterranean herb with a bold, piney, slightly peppery and lemony flavor. It loves high heat and long cooking, which is why it shines in roasts, focaccia, potatoes and lamb.
So the best swaps are other sturdy, earthy herbs that can handle heat. Delicate herbs like basil or parsley work too, but they taste different, so save them for lighter dishes.
Best Rosemary Substitutes, Ranked
1. Dried Rosemary
Out of fresh? Use 1 teaspoon dried for every 1 tablespoon of fresh. Crush it between your fingers first to wake up the oils.
2. Thyme
The best overall swap: earthy, woody and a little minty. Use 1:1 in roasts, stews, chicken, potatoes and veggies.
3. Sage
Piney and earthy like rosemary but stronger. Use half as much in pork, poultry, stuffing and butternut squash.
Get the recipe →4. Thyme and Sage Blend
Our favorite DIY swap. Mix equal parts thyme and sage and use 1:1 for rosemary. It gets impressively close in roast chicken.
5. Savory
Peppery with a thyme-like edge. Use 1/2 teaspoon per teaspoon of rosemary in beans, meats, eggs and stuffing.
6. Marjoram
Mild, sweet and lightly piney. Use 1:1 in poultry, sausage, mushrooms and tomato sauces. Add it near the end of cooking.
7. Oregano
Bold and slightly bitter. Use about 3/4 the amount in Italian and Greek dishes, roast lamb and tomato sauces.
8. Herbes de Provence
A French blend that often includes rosemary, thyme and savory. Use 1:1 in roast chicken, potatoes and veggies.
9. Italian Seasoning
Usually basil, oregano, thyme and rosemary. Use 1:1 in pasta sauces, focaccia, meatballs and roast veg.
10. Poultry Seasoning
Sage, thyme, marjoram and often rosemary in one jar. Use 1:1 in chicken, turkey, gravy and stuffing.
11. Tarragon
Bittersweet with a gentle licorice note. Use half the amount in chicken, fish and creamy sauces.
Get the recipe →
12. Bay Leaves
Use 1 bay leaf in place of 1 rosemary sprig in soups, stews, braises and sauces. Remove it before serving.
13. Za'atar
A Middle Eastern blend of thyme or oregano, sumac and sesame. Use 1:1 on roast lamb, chicken, flatbreads and potatoes.
14. Mint
A classic partner for lamb. Use about half as much dried mint, or 1:1 fresh, in lamb, peas and yogurt sauces.
15. Juniper Berries
Piney and resinous, much like rosemary. Crush 2 to 3 berries per sprig for game, pork, braises and sauerkraut.
16. Culinary Lavender
Floral and piney. Use just a pinch, about 1/4 the amount, in shortbread, lemonade or roast lamb. Too much tastes soapy.
17. Basil
Sweeter and softer, best in tomato and Italian dishes. Use 1:1 dried or about double fresh, added at the end.
18. Parsley
Mild and fresh, it won't mimic rosemary's flavor but adds green color and freshness. Use 1:1 as a garnish swap.
Rosemary Substitute Ratios
| Substitute | Replaces 1 tbsp fresh rosemary (1 tsp dried) | Best for |
|---|---|---|
| Dried rosemary | 1 tsp | Anything |
| Thyme | 1 tbsp fresh or 1 tsp dried | Roasts, chicken, potatoes, stews |
| Sage | 1 1/2 tsp fresh or 1/2 tsp dried | Pork, poultry, stuffing |
| Savory | 1 1/2 tsp fresh or 1/2 tsp dried | Beans, meats, eggs |
| Marjoram | 1 tbsp fresh or 1 tsp dried | Poultry, sausage, sauces |
| Oregano | 2 tsp fresh or 3/4 tsp dried | Lamb, Italian and Greek dishes |
| Herbes de Provence | 1 tsp | Roasts, vegetables |
| Tarragon | 1 1/2 tsp fresh or 1/2 tsp dried | Chicken, fish, cream sauces |
| Bay leaf | 1 leaf per sprig | Soups, stews, braises |
| Juniper berries | 2–3 crushed berries | Game, pork, braises |
Best Substitute by Dish
- Roast potatoes: thyme, herbes de Provence or a thyme and sage blend. Toss with garlic and olive oil for that crispy, herby crunch.
- Lamb: thyme, oregano, mint or za'atar.
- Chicken and turkey: thyme, sage, poultry seasoning or tarragon.
- Pork: sage, thyme or juniper berries.
- Focaccia and bread: thyme, oregano or Italian seasoning.
- Soups and stews: thyme plus a bay leaf.
- Fish: tarragon, thyme or marjoram.
Fresh vs Dried Rosemary
Dried herbs are more concentrated, so use about one-third as much: 1 tablespoon of fresh rosemary equals 1 teaspoon of dried. One fresh sprig (about 4 inches) gives roughly 1 teaspoon of chopped leaves, or about 1/2 teaspoon dried.
Dried rosemary needles are tough, so crush or grind them, or add them early in long-cooked dishes so they soften. To keep fresh rosemary longer, wrap sprigs in a damp paper towel and refrigerate them in a bag for up to 2 weeks, or freeze them whole.
Tips for Swapping Rosemary
- Start small. Add three-quarters of the amount, taste, then adjust. My mum's rule still works: taste as you go.
- Match the cooking time. Woody herbs (thyme, sage, savory) go in early; soft herbs (basil, parsley, tarragon) go in at the end.
- Bloom dried herbs. Warm them in a little oil or butter for 30 seconds to release their aroma before adding other ingredients.
- Check blends for salt. Some seasoning mixes contain salt, so reduce the salt in your recipe.
More Herb and Spice Swaps
Missing another herb? See our guides to sage substitutes, tarragon substitutes, fennel substitutes and cardamom substitutes. Cooking lamb? Here are the best vegetables that go with lamb.
Frequently Asked Questions
What is the best substitute for rosemary?
Thyme is the best substitute for rosemary. It has a similar earthy, woody flavor and swaps 1:1, fresh for fresh or dried for dried. Sage is also close but stronger, so use half as much. For the closest match, mix equal parts thyme and sage.
How much dried rosemary equals fresh?
Use 1 teaspoon of dried rosemary for every 1 tablespoon of fresh rosemary. One fresh sprig is about 1 teaspoon of chopped leaves, which equals roughly 1/2 teaspoon of dried rosemary. Crush dried rosemary before using it so the tough needles soften and release their flavor.
Can I use thyme instead of rosemary?
Yes. Thyme is the most popular alternative to rosemary because both are woody Mediterranean herbs with earthy, slightly minty flavors. Use the same amount in roasts, potatoes, chicken, stews and vegetables. Thyme is a little milder, so add a pinch more if you want a stronger herb flavor.
What can I use instead of rosemary for lamb?
Thyme, oregano, mint and za'atar are the best rosemary alternatives for lamb. Use thyme 1:1, oregano at about three-quarters of the amount, and mint at about half the amount if dried. A little garlic and lemon with any of these gives lamb that classic Mediterranean flavor.
Can I use Italian seasoning instead of rosemary?
Yes. Italian seasoning usually contains basil, oregano, thyme and often rosemary, so it works 1:1 in pasta sauces, focaccia, meatballs and roasted vegetables. It is less piney than straight rosemary. Check the label for salt and adjust the salt in your recipe if needed.
