Sage is one of those herbs that feels like autumn in a leaf. With its earthy, slightly peppery flavor and soft, aromatic notes, it shows up in Thanksgiving stuffing, roasted meats, and rich pasta sauces. But if you’re in the middle of cooking and realize you don’t have sage, don’t panic. I’ve been there while prepping holiday dishes, and trust me—there are plenty of herbs that can fill in without your recipe missing a beat.
Why Look for a Sage Substitute?
Sage brings depth and a savory warmth that balances hearty foods like pork, poultry, beans, and creamy sauces. Fresh or dried, it’s distinct but not irreplaceable. The trick is to find substitutes that echo sage’s earthy backbone or provide a complementary twist.
1. Marjoram
Marjoram is one of the closest substitutes for sage. It’s mild, slightly sweet, and herbaceous, making it perfect for poultry, vegetables, and sauces. Use it in equal amounts as fresh sage. If you’re replacing dried sage, use a little more marjoram since it’s gentler in flavor.
2. Thyme
Thyme has an earthy, woodsy flavor that makes it an excellent stand-in. It’s especially good in soups, stews, and roasted dishes. Swap thyme for sage in equal amounts, but keep in mind thyme is less peppery and more lemony. Personally, I like thyme in bean soups when I don’t have sage—it keeps things savory and balanced.
3. Rosemary
Rosemary is stronger than sage, with a pine-like aroma and bold flavor. It works best in roasted meats, potatoes, and hearty breads. Use half the amount of rosemary as sage to avoid overpowering your dish. A little goes a long way, but it brings wonderful depth.
4. Oregano
Oregano is a bit sharper and more robust, but it fits well in Mediterranean dishes where sage would normally shine. Use it in tomato sauces, marinades, and roasted vegetables. Start with half the amount and add more if needed—oregano can quickly dominate a dish.
5. Savory (Summer or Winter)
Savory is an underrated herb that has a peppery, slightly bitter flavor similar to sage. It’s fantastic in beans, stuffing, and meats. Use it in equal amounts as sage. If you’ve never cooked with savory, this is a good excuse to try—it’s like sage’s less-famous cousin.
6. Poultry Seasoning
If you’re cooking turkey, chicken, or stuffing, poultry seasoning is a lifesaver. It usually contains sage, thyme, marjoram, and rosemary. Use it in the same amount as sage, keeping in mind it’s a blend, so the flavor will be more complex. I’ve used poultry seasoning as a last-minute fix during the holidays, and nobody knew the difference.
7. Basil (for Freshness)
Basil isn’t an exact match, but in pasta sauces, soups, or vegetable dishes, it can bring a bright herbal note to replace sage. Use it in equal amounts, but add it near the end of cooking since basil loses flavor with long heat exposure.
Tips for Substituting Sage
- Fresh vs. dried: One teaspoon of dried sage equals about one tablespoon of fresh sage. Adjust substitutes the same way.
- Strong herbs like rosemary and oregano need less—start with half the amount.
- Blends (like poultry seasoning) work best in traditional dishes like stuffing or roasted meats.
Final Thoughts
Sage might be a holiday staple, but your recipe won’t fall apart without it. Marjoram and thyme are the closest matches, rosemary adds boldness, and poultry seasoning gives you the flavor balance of sage without the stress. Personally, thyme is my go-to substitute—it’s always in my kitchen and blends into just about everything. So next time your sage jar is empty, grab one of these seven substitutes and keep your dish delicious.
