Dried Rosemary Substitutes
Fresh Rosemary
Use 1 tbsp fresh (3:1 ratio) for every 1 tsp dried
The best dried rosemary substitutes are fresh rosemary (1 tsp dried = 1 tbsp fresh), thyme (1:1 ratio), or sage (1:1 ratio). For fresh rosemary, use 3 times the amount of dried rosemary.
Compare all 6 dried rosemary substitutes
Find the best substitutes for dried rosemary including fresh rosemary, thyme, sage, and other herbs. Learn proper conversion ratios and when to use each substitute.
Other dried rosemary substitutes
Ranked, with the exact amount to use
Substitutes for Dried Rosemary
2Thyme
Different tasteWhat changes
- Best for
- cooking, marinades, roasting, soups, stews, when you want earthy flavor
Thyme has a milder, more delicate flavor than rosemary. It's less piney but still provides good herbal depth to dishes.
3Sage
Different tasteWhat changes
- Best for
- cooking, stuffing, poultry, pork, when you want earthy, savory flavor
Sage has a more bitter, peppery taste than rosemary. It works well in savory dishes but may not be suitable for sweet applications.
4Oregano
Different tasteWhat changes
- Best for
- Italian cooking, Mediterranean dishes, pizza, pasta sauces, when you want pungent flavor
Oregano has a more pungent, slightly bitter flavor than rosemary. It's excellent in Italian and Mediterranean cuisine.
5Marjoram
Different tasteWhat changes
- Best for
- cooking, soups, stews, when you want mild herbal flavor, delicate dishes
Marjoram is milder and sweeter than rosemary. It's a good choice when you want herbal flavor without the strong piney taste.
6Bay Leaves
Taste and texture differWhat changes
- Best for
- soups, stews, braises, long-cooking dishes, when you want subtle herbal flavor
Bay leaves are removed before serving. They provide subtle herbal flavor that's different from rosemary but works well in many dishes.
7Lavender
Different tasteWhat changes
- Best for
- cooking, marinades, when you want floral notes, French cuisine, herb blends
Lavender has similar piney notes to rosemary but with strong floral undertones. Use very sparingly to avoid overpowering the dish.
8Dried Thyme
Different tasteWhat changes
- Best for
- cooking, spice blends, when you want dried herb convenience, long-cooking dishes
Dried thyme has more concentrated flavor than fresh thyme. It's a good substitute when you need the convenience of dried herbs.
9Herbes de Provence
Close matchWhat changes
- Best for
- French cooking, roasting, marinades, when you want complex herbal flavor, Mediterranean dishes
Herbes de Provence is a blend that includes rosemary, so it's a natural substitute. It provides more complex flavor than rosemary alone.
How it behaves in this recipe
Dried rosemary serves as a convenient, shelf-stable way to add piney, earthy flavor to dishes without the preparation time of fresh herbs. The best substitutes work because they provide similar herbal complexity and appropriate flavor intensity for the specific cooking method. Fresh rosemary provides the most authentic flavor but requires more preparation and has a shorter shelf life.
Cooking tips
- The general rule: 1 teaspoon dried rosemary = 1 tablespoon fresh rosemary (3:1 ratio)
- Fresh rosemary has stronger flavor than dried, so you may need to adjust the amount based on your taste preferences
- When using fresh rosemary, strip the leaves from the woody stems before chopping or using whole
- Fresh rosemary can be used whole in marinades and removed before cooking, or chopped finely for even distribution
- Dried rosemary is more concentrated in flavor, so it's perfect for spice blends and rubs
- For best flavor, add fresh rosemary early in cooking to allow its flavor to develop
- Dried rosemary can be crushed between your fingers to release more flavor before adding to dishes
- Fresh rosemary pairs well with garlic, olive oil, and lemon in marinades and dressings
- Store fresh rosemary in the refrigerator wrapped in damp paper towel for up to 2 weeks
- Store dried rosemary in an airtight container in a cool, dry place for up to 2 years
- For herb blends, dried rosemary works better than fresh as it mixes more evenly with other dried herbs
- Fresh rosemary is best for finishing dishes, while dried rosemary is better for long-cooking dishes
Notes on dried rosemary
- For a quick substitute, use a combination of thyme and sage to mimic rosemary's complex flavor
- Make your own dried rosemary by hanging fresh rosemary sprigs upside down in a cool, dry place
- For emergency situations, use a small amount of pine needles (very sparingly) as they have similar piney notes
- Consider using herbes de Provence blend which includes rosemary and other complementary herbs
- For a different approach, use juniper berries (crushed) for similar piney, resinous flavor