The best substitute for rosemary is thyme. The pH level of rosemary leaves is 5.0, while the pH level of thyme leaves is 6.9. This difference in levels makes them an easy substitute for one another when they are in dried form. It still allows them to maintain their flavors.
Thyme can also be used fresh or dried. Since rosemary is most often used in cooking as a fresh herb, substitute one or two teaspoons of dried thyme leaves or three to four tablespoons of fresh thyme springs.
Rosemary can be used as a substitute for almost any recipe that suggests using thyme/thyme leaf, except for certain fish dishes where the strong flavor of rosemary isn’t appropriate.
It is a versatile herb used in many dishes from meat to vegetables. Rosemary has a distinct pine-like flavor, so there are few good substitute options. There are a couple of herbs that have a similar flavor but are not an exact substitute.
A general substitute would be any citrus herb such as lemon thyme or lemon balm, which do have a mint family lineage and thus share some taste with rosemary too.
Rosemary’s strong flavor also means that it would likely not add much to most recipes calling for marjoram or oregano. However, if you’re willing to experiment, it’s possible that your favorite recipes might taste better with a few sprinkles of rosemary added in.
Rosemary is a herb that is often used in Middle Eastern, Latin, Mediterranean, Spanish, and Portuguese cooking. Its fragrant flavor adds a wonderful dimension to rice dishes like risotto and paella. You can substitute 1 tablespoon of dried rosemary with 2 tablespoons of fresh mint or vice versa depending on what you are preparing.
Other Best Substitutes For Rosemary
Marjoram is a substitute for rosemary used most often in Mediterranean cooking. In traditional Italian cuisine, marjoram is the primary substitute for rosemary. Despite being similar to oregano and having a strong flavor, Marjoram does not have the same taste as rosemary.
Use 1 teaspoon dried marjoram in place of 1 tablespoon of chopped fresh rosemary leaves. Marjoram can be grown as a houseplant and adds stunning flavors to stuffings and sauces. The plant should do well indoors throughout the year and will produce flavorful leaves at any time (be sure to cook them first).
Basil is another substitute for rosemary. It has a milder flavor than marjoram so consider adding additional quantities if using basil as part of the substitute. Basil does still have strong overtones, though, so it will not be an exact substitute. Use basil sparingly until you can assess how much you need to achieve the same flavor as the recipe intended.
Parsley is also known as one substitute for rosemary, especially in Italian cuisines. Parsley can be chopped very finely and used to garnish food, or added near the end of the cooking process. This way parsley would not be cooked much, and it still would have the same taste as Rosemary.
Dill weed is going to be the closest substitute available due to its similar texture and appearance of fresh leaves. Dill is also part of the mint family along with basil and oregano. However, it is less pungent than oregano, therefore it works well as a substitute for most recipes calling for rosemary.
Oregano is a popular substitute for rosemary. Oregano is a hardy perennial plant that grows best in dry, sunny conditions. The name Oregano comes from the Greek word “oregein” meaning to excite and “ganos” meaning joy. So oregano means to excite the appetite and was first known as an herb of the rich and famous famously used by ancient Greeks on lamb before roasting. Oregano oil has also long been recognized for its powerful antibacterial qualities.
Sage A Good Substitute For Rosemary
Sage is another substitute for rosemary- especially when the recipe calls for savory. Savory comes from the same plant family as marjoram and oregano. So, they share strong overtones that make them all substitute for each other interchangeably. When substituting sage for rosemary remember that rosemary is most commonly used in French and Italian dishes, while the substitute for rosemary, savory, is used in more English cuisine.
Sage can be enjoyed dried or fresh. It is often dried before use substitute one tablespoon of fresh sage leaves for one teaspoon of dried leaves.
What You Should Know
It is important to substitute ingredients in a recipe since it might alter the taste of the dish. Remember, a substitute needs to have a similar texture and flavor intensity as the listed ingredient in order not to disrupt the balance of flavors.
A substitute should complement other ingredients available, yet give enough taste for people expect from the original herb or spice used in the recipe. It is always good practice to add substitute herbs towards the end of preparation time.
This way you will avoid getting unpleasant burnt flavor from the over-cooked herb or spice flavor while still achieving desired taste results necessary for your dish. This substitution tip will prevent overpowering substitute taste and keep the substitute fresh-tasting.
If the substitute is going to be added early in the cooking process, it should be at least minced finely with a sharp knife or grated on a Microplane along with salt and any other ingredients that are usually grated such as garlic, ginger, or onion. This will help the substitute blend more evenly into your dish.
In addition, it might be necessary to decrease the number of substitutes used since stronger herbs have more flavor than those listed in the recipe as substitute options. You can determine how many substitutes you need by experimenting with small amounts until you achieve desired results.
Remember that all herbs and spices have subtle differences in their flavors and tastes. Some may even vary depending on the growing conditions of certain areas, the time of year harvested.
The substitute that works best in a dish might be different from one recipe to another. However, in most cases substitute will not alter the taste or flavor of a dish very much. Knowing about substitute options for rosemary will ensure tasty results in your cooking.