Substitute for Rosemary
A fragrant, pine-like herb used with roasted meats, potatoes, bread, and Mediterranean dishes.
The Best Substitute
The Professor's top pick for replacing rosemary is Thyme at a ratio of 1 teaspoon thyme = 1 teaspoon rosemary. This works well for roasted meats, potatoes, soups, bread. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Thyme
Flavor impact: More subtle and less assertive. Both pair well with the same proteins and vegetables.
Dairy-free
Thyme and rosemary are the most interchangeable herb pair. They grow in the same climates, pair with the same foods, and show up in the same cuisines. Thyme is just quieter.
Frequently Asked Questions
Yes. Use 1 teaspoon dried for every 1 tablespoon fresh. Crush dried rosemary between your fingers before adding to release its oils.
The Bottom Line
If you are out of rosemary, the best all-around substitute is thyme. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role rosemary plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology