Oregano is a pantry hero. Its bold, peppery, and slightly bitter taste gives depth to Italian sauces, Mediterranean salads, Mexican salsas, and roasted meats. But what happens when you’re mid-recipe and realize your oregano jar is empty? I’ve been there more times than I’d like to admit, and the good news is you don’t have to give up on flavor. There are plenty of herbs that can step in as oregano substitutes and still keep your dish delicious.
Why Look for an Oregano Substitute?
Oregano belongs to the mint family and carries a strong, earthy flavor that balances well with tomatoes, garlic, and olive oil. If you’re out of it, you’ll want something that matches its intensity without overwhelming your dish. Some substitutes are close cousins with a similar flavor, while others bring a fresh twist that works just as well depending on what you’re cooking.
1. Marjoram
Marjoram is oregano’s gentler sibling. It has a sweeter, milder taste with the same herbal notes. Because it’s less pungent, you can use it in a one-to-one ratio, or even a little more than the recipe calls for. Marjoram works beautifully in soups, salad dressings, and Mediterranean dishes where oregano usually shines.
2. Basil
Basil has a sweeter, peppery flavor that pairs well with tomatoes and garlic, just like oregano. While it’s not an identical match, it fits right into pasta sauces, pizzas, and fresh salads. If you’re making Italian food, basil is often the easiest swap that keeps your dish balanced.
3. Thyme
Thyme is earthier and slightly minty, making it a strong stand-in for oregano in roasted meats, vegetables, or soups. Because thyme has a subtle flavor, you can use it in equal amounts without overpowering your recipe. I often use thyme when I’m seasoning roasted chicken and don’t miss oregano at all.
4. Rosemary
Rosemary has a stronger, pine-like taste, so use it sparingly as an oregano substitute. It works best in roasted meats, potatoes, and bread recipes. If you go with rosemary, start with half the amount of oregano your recipe calls for and adjust as you taste.
5. Tarragon
Tarragon has a slight licorice flavor that’s different from oregano but still adds complexity to sauces and meats. It’s especially good in chicken and fish dishes. Since its flavor can be distinct, use less than the recipe calls for and build it up slowly.
6. Italian Seasoning
If you have a jar of Italian seasoning, you’re in luck—it usually contains oregano, basil, rosemary, and thyme. While it’s a blend rather than a single herb, it works wonderfully in pasta sauces, marinades, and casseroles. Use it as a one-to-one swap, and your dish will still have that Mediterranean flair.
7. Sage
Sage is more robust and slightly peppery, which makes it a bolder replacement for oregano. It’s best used in hearty dishes like stews, stuffing, or roasted meats. If you’re cooking something rustic and warming, sage can do the trick.
8. Dill (for a fresh twist)
Dill doesn’t taste like oregano, but if you’re making salads, fish, or potato dishes, its bright, fresh flavor can stand in. It won’t fool anyone into thinking it’s oregano, but it will give your dish a lively herbal lift.
Tips for Substituting Oregano
- Fresh vs. dried: If you’re swapping fresh for dried herbs, remember that one teaspoon dried equals about three teaspoons fresh.
- Start small: Some substitutes like rosemary or tarragon can overpower quickly.
- Match the dish: Basil for Italian, marjoram for Mediterranean, thyme for roasts—it’s all about picking the right fit.
Final Thoughts
Running out of oregano isn’t the end of the world—it’s a chance to get creative. Marjoram is the closest match, basil works wonders in Italian cooking, and thyme blends seamlessly into roasted dishes. I’ve personally used Italian seasoning as a quick fix more times than I can count, and it always saves the day. So next time your oregano jar is empty, grab one of these eight substitutes and keep your meal flavorful.
