What Is a Substitute for Rosemary?
QUICK ANSWER
The best rosemary substitutes: thyme (1-to-1, similar woody-earthy profile), sage (use 1/2 the amount because sage is stronger), tarragon (1-to-1 with anise notes), or herbs de Provence blend (1-to-1, already contains rosemary). For pine-forward flavor specifically, fresh thyme works best.
Rosemary is one of the most distinctive culinary herbs, with strong pine and resinous notes. The right substitute depends on the cuisine: Italian, French, and Mediterranean recipes use rosemary differently. Most woody herbs (thyme, sage) work as substitutes, but the dish will shift slightly in character.
What's the best rosemary substitute?
Thyme is the closest 1-to-1 rosemary substitute. Both are woody Mediterranean herbs with similar earthy depth. Use 1 teaspoon of dried thyme for 1 teaspoon of dried rosemary, or 1 tablespoon of fresh thyme for 1 tablespoon of fresh rosemary.
Thyme is milder than rosemary, so the substitute gives a gentler result without rosemary's pine notes. For dishes where rosemary's strength is overwhelming, this can actually improve the recipe. For dishes where rosemary's pine flavor is the point (rosemary-roasted potatoes, focaccia), thyme works but doesn't fully replicate the effect.
Can you use sage as a rosemary substitute?
Yes, but use less. Sage is more pungent than rosemary, so use 1/2 the amount: 1/2 teaspoon of dried sage for 1 teaspoon of dried rosemary. The flavor shifts toward earthy and slightly minty, which works in poultry dishes and some Italian recipes.
For rosemary-forward Italian recipes (porchetta, rosemary-garlic chicken), sage is a reasonable substitute because both herbs pair similarly with pork, chicken, and Mediterranean vegetables. For lamb specifically, rosemary is the classic herb; sage works but creates a different flavor profile.
What about herbs de Provence or Italian seasoning?
Herbs de Provence already contains rosemary along with thyme, oregano, savory, and other Mediterranean herbs. Use 1 teaspoon of herbs de Provence for 1 teaspoon of rosemary. The result has more layers than rosemary alone but works in any Mediterranean recipe.
Italian seasoning typically contains rosemary plus oregano, basil, thyme, and marjoram. It substitutes 1-to-1 for rosemary in Italian-American recipes (pizza, pasta sauces, meatballs). The flavor is herbal-forward rather than rosemary-specific, but it covers the role.
When does the rosemary substitute fail?
For rosemary-forward recipes (rosemary focaccia, rosemary lamb, rosemary-infused olive oil), rosemary is the defining flavor. No substitute fully replicates the specific pine-resinous notes. Thyme is the closest match but produces a noticeably different result.
For rosemary as one ingredient among many (Italian roasts, Mediterranean stews, herb-crusted meats), substitutes work fine because rosemary isn't the only flavor carrying the dish. For dried rosemary in commercial blends (Italian seasoning, herbs de Provence), the small amount of rosemary in the blend is rarely missed if you substitute one blend for another. For rosemary tea or rosemary-infused recipes specifically, fresh rosemary is hard to fully replace.
Rosemary substitutes: thyme (1-to-1, closest match), sage (use 1/2 amount, stronger), tarragon (1-to-1, anise notes), or herbs de Provence/Italian seasoning (1-to-1, already contains rosemary). For rosemary-forward recipes like focaccia or roasted lamb, fresh rosemary is hard to fully replicate.
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