Rosemary is one of those herbs that brings instant character to a dish. With its pine-like aroma and earthy, slightly peppery flavor, it makes roasted potatoes irresistible, turns bread into something special, and takes lamb or chicken to another level. But what if your rosemary jar is empty or you don’t have fresh sprigs on hand? I’ve been there while prepping a roast, and the good news is there are several herbs that can step in as rosemary substitutes without leaving your dish flat.
Why Look for a Rosemary Substitute?
Rosemary has a bold, woody flavor, and a little goes a long way. It’s commonly used in Mediterranean dishes, roasted meats, vegetables, and soups. If you don’t have it, the trick is to find substitutes that bring either similar earthiness or a different herbal note that still complements the dish.
1. Thyme
Thyme is one of the best rosemary substitutes. It has an earthy, slightly minty flavor that works well in the same types of dishes. It’s gentler than rosemary, so you can use equal amounts without overpowering the recipe. Thyme is especially good in soups, stews, roasted vegetables, and poultry.
2. Sage
Sage has a bold, earthy flavor with peppery and slightly bitter notes. It’s stronger than thyme but still makes a great rosemary alternative in roasted meats, stuffings, or bean dishes. Use about half the amount of sage compared to rosemary so it doesn’t dominate the dish.
3. Oregano
Oregano has a robust, peppery taste that can stand in for rosemary in Mediterranean dishes, pasta sauces, and roasted vegetables. It’s less woody but still flavorful. Use equal amounts, but be aware that oregano brings a different kind of warmth to a dish.
4. Marjoram
Marjoram is gentler than oregano, with a sweet and citrusy undertone. It works well in vegetable dishes, soups, and poultry. Replace rosemary with marjoram in equal amounts if you want a lighter, less dominant herbal note.
5. Tarragon
Tarragon has a slight licorice flavor with herbal depth, making it a unique but effective rosemary substitute. It works particularly well in chicken, fish, and creamy sauces. Start with half the amount, since tarragon’s flavor can be distinct and may alter the dish’s overall character.
6. Basil
Basil isn’t similar in flavor to rosemary, but it adds freshness and brightness to recipes. It works best in pasta sauces, soups, and Mediterranean-inspired dishes. Use it in equal amounts, but add it toward the end of cooking so it doesn’t lose its flavor.
7. Italian Seasoning
If you’re looking for a convenient fix, Italian seasoning is often a blend of rosemary, thyme, oregano, and other herbs. It won’t give you pure rosemary flavor, but it’s balanced and works beautifully in pasta sauces, roasted vegetables, and marinades. Use it in the same amount as rosemary.
Tips for Using Rosemary Substitutes
- Fresh vs. dried: If your recipe calls for fresh rosemary but you only have dried substitutes, remember that dried herbs are more concentrated—use about one-third of the amount.
- Match the dish: Choose thyme or sage for roasts, oregano or basil for Italian dishes, and tarragon for chicken or fish.
- Go easy: Rosemary is bold, but some substitutes (like sage or tarragon) can still overpower if you’re heavy-handed.
Final Thoughts
Rosemary may be one of a kind, but it’s not the end of the world if you don’t have it. Thyme and sage are the closest in savory depth, oregano and marjoram bring Mediterranean flair, and Italian seasoning makes life easy. Personally, thyme is my go-to—it’s versatile, always in my pantry, and never lets me down. Next time you’re out of rosemary, one of these seven substitutes will keep your cooking just as flavorful.
