No rosemary? No problem—these kitchen-tested substitutes for rosemary deliver similar flavor and aroma, with exact ratios to keep your recipe perfectly balanced.
Whether you’re cooking up a prime rib recipes, seasoning potatoes, or whipping up a hearty soup, rosemary adds a signature piney, earthy aroma. But if you find yourself out of rosemary, there are plenty of rosemary substitutes to use instead.
Tips To Keep In Mind
My #1 Tip – Go easy to start if you need to familiarize yourself with the flavor level of your selected ingredient. You can always add more, but you can’t remove it.
My #2 Tip – Check out my favorite recipes using rosemary: Prime Rib, Rack of Lamb, Teres Major Steak, and Italian Bread Crumbs.
Substitutes for Rosemary
The below recommendations are listed in order of “best to worst.” I’ve also noted ratio recommendations and flavor profiles to help you decide which rosemary substitute works best.
Thyme (Best Overall Substitute)
Thyme is the top choice when substituting for rosemary. It’s slightly minty, earthy, and blends effortlessly into most savory dishes, especially roasted meats and vegetables.
Substitution Ratio:
- 1 teaspoon dried thyme = 1 teaspoon dried rosemary
- 1 tablespoon fresh thyme = 1 tablespoon fresh rosemary
Best For: Roasted meats, stews, potatoes, soups
Sage
Sage has a similarly earthy, slightly peppery flavor, but with a stronger herbal aroma. It works well in stuffing, poultry, and savory baked dishes.
Substitution Ratio:
- ½ teaspoon dried sage = 1 teaspoon dried rosemary
- 1½ teaspoons fresh sage = 1 tablespoon fresh rosemary
Best For: Poultry, pork, stuffing, beans
Marjoram
Milder and sweeter than rosemary, marjoram is a great alternative in delicate dishes where a soft herbal note is preferred.
Substitution Ratio:
- 1½ teaspoons dried marjoram = 1 teaspoon dried rosemary
- 1 tablespoon fresh marjoram = 1 tablespoon fresh rosemary
Best For: Sauces, vegetables, poultry, light soups
Oregano
Oregano is more pungent and peppery than rosemary, but it can stand in for stronger savory recipes where bold flavor is needed.
Substitution Ratio:
- ½ teaspoon dried oregano = 1 teaspoon dried rosemary
- 1 tablespoon fresh oregano = 1 tablespoon fresh rosemary
Best For: Red meats, pasta sauces, grilled vegetables
Tarragon
Tarragon has a slightly anise-like flavor and is not a close match to rosemary, but can be a unique substitute in creamy sauces or chicken dishes.
Substitution Ratio:
- ½ teaspoon dried tarragon = 1 teaspoon dried rosemary
- 1 tablespoon fresh tarragon = 1 tablespoon fresh rosemary
Best For: Chicken, cream-based sauces, eggs
Bay Leaves
Bay leaves don’t mimic rosemary’s texture or taste exactly but can bring a similar earthy aroma when simmered in soups or stews.
Substitution Ratio:
- 1 whole bay leaf = 1 teaspoon dried rosemary (remove before serving)
Best For: Soups, stews, braises
Italian Seasoning
This blend often includes rosemary, thyme, oregano, and basil. It won’t be a one-to-one match but works well in Italian-inspired recipes.
Substitution Ratio:
- 1 teaspoon Italian seasoning = 1 teaspoon dried rosemary
Best For: Pasta, meatballs, marinades
Basil
Basil is sweeter and lacks rosemary’s piney profile but can work in tomato-based dishes or Mediterranean recipes when nothing else is available.
Substitution Ratio:
- 1½ teaspoons dried basil = 1 teaspoon dried rosemary
- 1 tablespoon fresh basil = 1 tablespoon fresh rosemary
Best For: Tomato sauces, salads, pizza
Caraway Seeds
Caraway seeds offer a sharp, earthy flavor but are far from a true rosemary substitute. Use sparingly in breads or cabbage dishes. Caraway seeds should be seen as a last resort.
Substitution Ratio:
- ¼ teaspoon caraway seeds = 1 teaspoon dried rosemary
Best For: Breads, sauerkraut, roasted root vegetables
Here are a few more food substitutions articles for quick reference.