If you’ve ever been halfway through a recipe only to realize your thyme jar is empty, you’re not alone. I’ve had to make quick swaps many times, and the good news is that thyme, while unique, has a handful of reliable stand-ins. Thyme has a delicate earthy flavor with hints of mint and lemon, and it’s often used in soups, meats, and vegetable dishes. When it’s missing, you don’t have to toss out your cooking plans—there are several herbs that can step in beautifully. Let’s look at the best thyme substitutes, how they compare, and when to use them.
Why Do You Need a Thyme Substitute?
Thyme belongs to the mint family, and its subtle, earthy taste makes it a go-to herb in Mediterranean, French, and American cooking. Whether you’re seasoning roasted chicken, simmering a stew, or flavoring vegetables, thyme adds warmth without overpowering other flavors. If you don’t have fresh or dried thyme, choosing the right replacement depends on whether you want something herbal, citrusy, or slightly peppery.
1. Oregano
Oregano is one of the closest substitutes for thyme. Both herbs belong to the same family and share earthy, slightly bitter notes. Oregano is stronger and more robust, so if your recipe calls for one teaspoon of thyme, use about two-thirds of a teaspoon of oregano instead. It works perfectly in Italian sauces, marinades, and roasted dishes.
2. Marjoram
Marjoram is often described as oregano’s milder cousin. It has a sweeter, more delicate flavor that makes it one of the best thyme alternatives. It shines in soups, salads, and poultry dishes where you want a gentle herbal taste. If you have marjoram in your pantry, you can use it as a one-to-one replacement for thyme.
3. Basil
Basil isn’t an exact match, but it can add a refreshing twist in place of thyme. It’s sweeter, with a mild peppery kick and hints of clove. Basil works especially well in tomato-based dishes, pasta sauces, and grilled vegetables. Just remember it can change the overall flavor, so it’s best when thyme isn’t the star of the recipe.
4. Rosemary
Rosemary is more pungent than thyme, but it can fill the gap if used sparingly. Its pine-like flavor pairs well with roasted meats, potatoes, and bread. Because rosemary is stronger, use half the amount the recipe calls for. I often reach for rosemary when roasting chicken or potatoes—it’s not the same, but it’s delicious in its own way.
5. Tarragon
Tarragon has a light anise or licorice flavor, making it a bolder substitute. It’s best in creamy sauces, fish, or chicken recipes. Since its taste is more distinct, use it carefully and in smaller amounts. A pinch of tarragon can lift a dish that would normally rely on thyme’s subtle notes.
6. Savory (Summer or Winter)
Savory is one of those underrated herbs that many cooks forget about. Both summer savory and winter savory have peppery, earthy flavors close to thyme. If you happen to have savory in your spice rack, you can use it in a one-to-one ratio. It works great in bean dishes, sausages, and roasted vegetables.
7. Italian Seasoning Blend
If you have no single herb handy, grab an Italian seasoning blend. These mixes often contain thyme along with oregano, basil, rosemary, and marjoram. It won’t give you just thyme’s flavor, but it will add a balanced herbal taste. Use it in soups, pasta, and meat dishes for a well-rounded substitute.
8. Herbes de Provence
This French herb blend usually includes thyme, rosemary, oregano, and sometimes lavender. If your recipe calls for thyme, Herbes de Provence is a lovely option. It brings a floral, earthy depth that works especially well in roasted meats and vegetables. Just keep in mind the lavender can make the flavor slightly sweeter.
9. Dill (in specific dishes)
Dill is a bit of a wild card. It doesn’t taste like thyme, but in some soups, fish dishes, and potato recipes, its fresh and grassy flavor can work as a stand-in. Use it when you want brightness rather than earthy depth.
Tips for Using Thyme Substitutes
- Fresh vs. dried: If you’re substituting fresh herbs for dried thyme (or the other way around), remember the conversion: one teaspoon dried equals about three teaspoons fresh.
- Start small: Many substitutes are stronger than thyme, so begin with less and adjust as needed.
- Think about the dish: Rosemary is great for roasted meats, oregano for sauces, and marjoram for lighter soups.
Final Thoughts
Running out of thyme isn’t the end of your recipe—it’s just an opportunity to be creative. I’ve personally had success swapping thyme with oregano in tomato sauces, rosemary in roasted chicken, and marjoram in soups. Each herb brings its own charm, so the trick is picking the one that fits your dish best. Next time you find your thyme jar empty, you’ll have nine solid substitutes ready to step in.
