The best thyme substitutes depend on what you're cooking

If you've run out of thyme or don't have it on hand, oregano, marjoram, and savory are your closest matches—they have similar warm, slightly minty flavors and work in nearly the same amounts. For dishes where thyme plays a supporting role rather than the main herb, you can also use rosemary, tarragon, or even basil, though each will shift the flavor slightly.

The best choice depends on what you're making and which herbs you actually have in your kitchen right now. A one-to-one swap works for oregano and marjoram in almost any recipe, but rosemary needs a lighter hand because it's stronger, and basil works best in Mediterranean or tomato-based dishes where its sweetness fits the other flavors.

Key Takeaways

  • Oregano and marjoram are the most direct replacements for thyme and can be used in equal amounts in most recipes.
  • Savory has a similar earthy flavor to thyme and works well in soups, stews, and bean dishes.
  • Rosemary is stronger than thyme, so use about half the amount and taste as you go.
  • Fresh herbs are milder than dried ones, so if you're substituting fresh for dried (or vice versa), adjust the amount—use three times as much fresh herb as you would dried.

Oregano: the closest flavor match

Oregano is your first choice if you want a substitute that tastes most like thyme. Both are warm and slightly peppery, and oregano works in the same quantities—if a recipe calls for one teaspoon of dried thyme, use one teaspoon of dried oregano. The flavor is nearly identical in soups, stews, roasted vegetables, and meat dishes.

Fresh oregano is milder than dried, just like fresh thyme, so the swap works equally well whether you're using dried or fresh. Oregano is common enough that most home cooks have it on hand, making it the easiest reach when thyme runs out.

Marjoram: subtle and slightly sweet

Marjoram is oregano's milder cousin and tastes very close to thyme—slightly sweet, warm, and a bit earthy. Use it in equal amounts to thyme in any recipe. It's particularly good in chicken dishes, potato recipes, and vegetable soups where you want the herb flavor to be present but not aggressive.

The main drawback is that marjoram is less common in home kitchens than oregano, so you may not have it available. If you do, though, it's one of the most seamless swaps you can make.

Savory: earthy and peppery

Summer savory and winter savory are both good thyme replacements, though winter savory is stronger and more peppery. Use them in equal amounts to thyme, especially in bean dishes, soups, and stews where thyme is traditionally used. Savory has an earthy, slightly peppery taste that complements the same foods thyme does.

Winter savory is more assertive than thyme, so if you're using it for the first time in a dish, start with three-quarters of the amount the recipe calls for and taste before adding more. Summer savory is gentler and closer to thyme's strength.

Rosemary: use half the amount

Rosemary is stronger and more piney than thyme, so it requires a lighter hand. If a recipe calls for one teaspoon of thyme, use half a teaspoon of rosemary and taste the dish before adding more. Rosemary works well in roasted meats, potatoes, and hearty soups, but its bold flavor can overpower delicate dishes.

Rosemary is also woodier than thyme, so it's best in cooked dishes rather than fresh applications like salads or garnishes. If you're making something where thyme would be subtle, rosemary may be too strong even at half strength—in that case, try oregano or marjoram instead.

Tarragon and basil: for specific dishes

Tarragon has a slightly licorice-like flavor that's quite different from thyme, but it works in chicken dishes, fish, and light sauces where thyme might appear. Use about the same amount as you would thyme, though tarragon's flavor is more distinctive, so taste as you add it. Tarragon is best in French-style cooking and works particularly well with eggs and cream sauces.

Basil is sweeter and more aromatic than thyme and works best in Mediterranean dishes, tomato-based recipes, and pasta sauces. It's not a good match for soups or stews where thyme would normally go, but it's excellent in dishes with tomatoes, garlic, and olive oil. Use about the same amount as thyme, though basil's flavor is stronger when fresh, so adjust accordingly.

Converting between fresh and dried herbs

If a recipe calls for dried thyme but you only have fresh (or the other way around), the amount matters. Fresh herbs are milder and contain more water, so you need roughly three times as much fresh herb as you would dried. If a recipe calls for one teaspoon of dried thyme, use about one tablespoon of fresh thyme instead.

When converting dried to fresh, divide the dried amount by three. So if you're substituting fresh oregano for one teaspoon of dried thyme, use about one tablespoon of fresh oregano. This ratio works for most herbs, though some variation is normal—taste the dish and adjust if needed.

Frequently Asked Questions

Can I use Italian seasoning instead of thyme?

Italian seasoning is a blend that usually contains thyme, oregano, basil, and marjoram, so it will work in a pinch. Use about the same amount as the recipe calls for thyme, though the flavor will be more complex and less purely thyme-like. It works best in Italian dishes and tomato-based recipes.

What if I'm making a recipe where thyme is the main flavor?

If thyme is the star of the dish (like in a thyme-focused sauce or herb bread), oregano or marjoram are your best bets because they taste most similar. Avoid rosemary, which is too strong, and basil, which tastes quite different. Stick with one-to-one substitution and you'll get a very close result.

Is dried thyme stronger than fresh thyme?

Yes, dried thyme is more concentrated than fresh thyme because the water has been removed. That's why recipes typically call for less dried herb than fresh. If you're swapping one for the other, use three times as much fresh as you would dried.

Can I mix multiple herbs if I don't have one substitute?

Yes. If you have half a teaspoon of oregano and half a teaspoon of marjoram, you can combine them to equal one teaspoon of thyme. Mixing herbs works well as long as you're combining ones with similar flavor profiles—don't mix rosemary with basil, for example, as their tastes are too different.