Rosemary is a woody herb that tastes warm, piney, and slightly sweet. However, if you can’t eat it or don’t have it on hand, there are a few rosemary substitutes that are just as delicious.

Some people argue that rosemary is essential for traditional Italian cooking. But what if you’re allergic to rosemary, ran out of it, or just don’t like it?
Well, you can still enjoy all your favorite dishes with no compromise in the flavor department. You just have to find the best rosemary substitute to work for what you’re cooking!
What Is Rosemary?
Rosemary, also known as Salvia Rosmarinus or Rosmarinus Officinalis, is an herb taken from the leaves of an evergreen shrub. It’s been used for thousands of years in cooking or as medicine.
Its flavor varies between its fresh and dried forms. Fresh rosemary is bright, piney, peppery, and a little lemony.
Dried rosemary is best described as resinous, woodsy, and slightly sweet with a bitter aftertaste.
Most people associate rosemary with traditional recipes, especially ones that take a long time to cook.
It plays super well in seasoning blends, like Herbes de Provence, and whole sprigs of it can be used as part of a flavorful herb bouquet for basting meats or stewing.
If you just ran out of rosemary for your next recipe, we’ve got nine great rosemary substitutes that do the trick in a pinch!
But first, let’s see how you can substitute fresh rosemary for dried or vice versa.
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How to Substitute Fresh Rosemary for Dried
There’s a difference in flavor intensity between fresh and dried rosemary, where the dried stuff packs a bigger punch than the fresh.
This is important when substituting one for the other; you don’t want to end up with an overpowering rosemary flavor in your next chicken bake!
You can substitute one teaspoon of dried rosemary with one tablespoon of fresh rosemary. Similarly, one teaspoon of fresh rosemary equals 1/4 teaspoon of dried rosemary.
You should also be careful that dried rosemary is tough and woody, unlike the relatively tender fresh leaves.
So you should either let it cook down in a stew or sauce for enough time to break down or pop it in a spice grinder for a few seconds to pulverize it before adding.
So, without further ado, let’s count down our rosemary substitutes!
9 Best Rosemary Substitutes
Since fresh and dried rosemary have different flavor profiles, we’ll mention both fresh and dry conversion rates with each substitute.
Substitute | Ratio (Fresh) | Ratio (Dried) |
---|---|---|
Thyme | 1:1 | 1:1 |
Sage | 1:2 | 1:4 |
Oregano | 1:1 | 1:2 |
Italian Seasoning Blend | – | 2:1 |
Summer Savory | 1:1 | 1:1 |
Winter Savory | 1:1 | 1:1 |
Marjoram | 1:1 | 1:1 |
Bay Leaves | 1:1 (1 Bay leaf = 1 Rosemary Sprig) | – |
Herbes De Provence | – | 1:2 |
Thyme

This herb is the closest to rosemary in its fresh and dried forms. Thyme is another woody, piney herb with a nice peppery, lemony kick in its fresh state.
Thyme pairs well with everything you use rosemary for, from quick-seared beef and fish to long-simmering soups and stews.
We loved the flavor boost fresh thyme added to our air fryer turkey breast, and it truly shines in combination with garlic!
Sprigs of thyme can also be used as a garnish, much like rosemary sprigs.
Substitute fresh thyme for fresh rosemary in a 1:1 ratio; the same ratio goes for dried thyme and rosemary.
Sage

Sage is another herb you usually associate with traditional cooking, especially holiday staples like Thanksgiving stuffing (or dressing).
Sage has a more prominent flavor yet still shares most of the hallmarks of fresh rosemary.
Try using sage in this yummy instant pot squash soup and I’m sure it will become a new family favorite, especially during the cold season.
Just keep in mind that dried sage is a lot more potent than fresh! So using it instead of dried rosemary should be approached with care.
Substitute fresh sage for fresh rosemary in a 1:2 ratio and dried sage for dried rosemary in a 1:4 ratio.
Oregano

Oregano is a wonderful herb with a distinct flavor similar to thyme, yet a lot stronger and more peppery.
It’s a staple in cuisines with many contending flavors, like Mexican cuisine and a popular ingredient used on pizza.
Speaking of, this portobello mushroom pizza is just the thing to eat when you’re craving the carby treat but you want to actually skip the carbs!
You can use dried oregano in dishes that require a lot of simmering and stewing. It differs from rosemary but has a nice, complimentary quality to most dishes that use it.
Substitute fresh oregano for fresh rosemary in a 1:1 ratio and dried oregano for dried rosemary in a 1:2 ratio.
Italian Seasoning Blend

Ever looked into your spice cabinet and found an almost-full jar of Italian seasoning blend you used for a single recipe and then totally forgot about it?
Well, you’re missing out big time!
Italian seasoning has a lot of bright, piney flavors thanks to its blend of oregano, basil, thyme, and rosemary.
It also perfectly captures the beauty of Italian cuisine with its fresh flavors that are often paired with rich elements like cheese and thick sauces.
Looking for ways to use up that Italian seasoning jar? Try these satisfying keto pizza rolls, our easy crustless Caprese quiche, or this versatile homemade spaghetti sauce.
You can substitute Italian seasoning for dried rosemary in a 2:1 ratio since it’ll be weaker than pure rosemary. You should get the same or a very similar outcome to using dried rosemary in almost any recipe.
Summer Savory

Summer Savory is a spice that’s not super popular nowadays because it comes from an annual plant that dies off yearly.
Yet, it has a delicious aroma and flavor that can work very well with rosemary-forward recipes.
It shares the peppery, lemony quality of fresh rosemary and can be used the same way in grilled meat marinades.
Substitute fresh summer savory for fresh rosemary in a 1:1 ratio, and the same goes for dried summer savory and rosemary.
Winter Savory

Unlike summer savory, winter savory is a perennial plant that grows year long, but that doesn’t seem to have helped its popularity.
It has a similar flavor profile to summer savory but also the added benefit of a bitter, slightly resinous aftertaste that mimics rosemary.
Winter savory works great in soups, stews, and traditional recipes like stuffings and casseroles.
Substitute fresh winter savory for fresh rosemary in a 1:1 ratio, and the same goes for dried winter savory and rosemary.
Marjoram

Thanks to its similarly delicate yet noticeable presence, marjoram is an excellent substitute for rosemary.
It has many of the same flavors as rosemary, just in a sweeter, more subdued way.
Use marjoram the same way you would use rosemary, fresh and dried. It will impart a certain citrusy quality to the dish, brightening everything up.
Substitute fresh marjoram for fresh rosemary in a 1:1 ratio, and the same goes for dried marjoram and rosemary.
Bay Leaves

Bay Leaves are a staple in any broth, soup, or stew recipe that’s ever been made.
Although it might seem like it doesn’t do much, it does a lot of, quite literal, heavy lifting.
The piney, minty flavor it provides is the perfect accompaniment to rich, fatty flavors. Similar to a sprig of rosemary in a stew, it brightens everything up really well.
Just don’t forget to fish them out before serving the food, as bay leaves are inedible and can be quite dangerous to swallow.
I just couldn’t imagine my white bean soup, or black bean soup without a touch of the excellent flavor bay leaves bring in!
Substitute fresh bay leaves for fresh rosemary in a 1:1 ratio, which is about one bay leaf for every sprig of rosemary.
Herbes de Provence

Last but not least, we come to the fragrant, almost floral Herbes de Provence. It’s a delicious French seasoning blend that combines rosemary’s aromatic, resinous qualities with complimentary flavors like lavender and chervil.
If you use rosemary in your marinades or dry rubs, use Herbes de Provence instead, and thank us later!
This blend works really well in dishes like these simple but highly enjoyable Mediterranean roasted vegetables, roasted gold potatoes, or as one of the many variations you can try of these quick and easy roasted beets and carrots.
You can substitute Herbes de Provence for dried rosemary in a 1:2 ratio since it’s more potent than pure rosemary.
All of your substitutes needs all in one handy reference spot! Comprehensive list substitutes here or to print off for your own menu binder. You to find an ingredient option that will allow you to not run out to the store or you may find a flavor combination you love even better than the original. Garlic Powder Substitute, Cojita Cheese Substitute, Parsley Substitute, Green Chilis Substitute, Italian Seasoning Substitute, Mustard Seed Substitute, Cilantro Substitute, Sriracha Substitute, White Pepper Substitute, Onion Powder Substitute, Five Spice Substitute, Turmeric Substitutes, White Wine Vinegar, Cardamon Substitute, Parsley Substitute, Cremini Mushroom Substitute, Egg Yolk, Leeks, Egg Wash, Coconut Cream, Tomato, Stewed Tomatoes, Coconut Sugar, Palm Sugar, Hoisin, Adobo, Chili Sauce, Oyster Sauce, Escarole, Watercress, Rice Wine Vinegar, Ketchup, Tomato Puree, Tomato Paste, Lemongrass, Chervil, Cheesecloth, Worcestershire Sauce, Fennel, Dark Soy Sauce.
Recipes with Rosemary
Air Fryer Cornish Hen – An entree that can be done in 30 minutes? Yes, please! This recipe uses Herbes de Provence as a fragrant dry rub for the Cornish hen. You can use just rosemary, as well.
Easy No-Knead Dutch Oven Bread – This recipe for sea salt and rosemary no knead bread gives you the essence of rosemary’s flavor in an airy, crusted bite. It doesn’t get better than this!
Slow Cooker Beef Stew – Other than the fact this is a dump-and-go type of recipe, we all know beef and rosemary are a match made in heaven. We used dried rosemary in this recipe but you can always substitute with the fresh variety.
F.A.Q.
Yes! Basil has a sweeter and more floral flavor compared to rosemary and can be used as a substitute in equal ratios for both fresh and dried versions.
Be sure to add fresh basil close to the end of the cooking process. The soft and delicate leaves can lose their color and flavor when cooked for too long.
In contrast, fresh rosemary and other herbs with sturdier leaves can tolerate longer cooking times and should be added at the start of the process or halfway through.
Yes, there is. Unfortunately, rosemary can cause an allergic reaction called contact dermatitis, which causes skin irritation when touching the herb.
Rosemary has been used for thousands of years in a medicinal context. It increases urination frequency, in turn dropping blood pressure.
It also has some blood-thinning effects similar to aspirin.
However, these natural properties of rosemary can cause some drug interactions, so be sure to check if the amount you use is safe with your medications.
Conclusion
Finding a rosemary substitute that gives you a similar effect might sound like a tall order. However, many herbs have similar qualities to both fresh and dried rosemary.
They can bring so much to the recipe, so you don’t have to hurry to the store because you ran out of rosemary.
Try out one of those nine substitutes for rosemary, and who knows? Maybe you’ll come out with a new favorite herb!
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.


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