You can use thyme instead of rosemary at a ratio of 1:1. Thyme can replace rosemary at a 1:1 ratio, and the dish turns gentler and warmer for it. The swap works in soups, stews and roasted vegetables, where thyme's mild earthiness is welcome, and it is weakest in a roast, where rosemary's bold pine flavour is the point of the dish.

All amounts in this guide are approximate. Taste as you go, adjust to your dish, and verify with a kitchen scale where weighing matters, because a spoonful can vary with how full it is and how finely the ingredient is ground.

The ratio, in a table

The table below scales the swap from the smallest amount to a full batch. The rule never changes: 1:1.

Rosemary called for Thyme to use Notes
1/4 tsp rosemary 1/4 tsp thyme Start here for a first try
1/2 tsp rosemary 1/2 tsp thyme
1 tsp rosemary 1 tsp thyme The most common amount
1 tbsp rosemary 1 tbsp thyme
2 tbsp rosemary 2 tbsp thyme Taste before adding more

Worked examples

A roast potato tray with no rosemary

A roast potato recipe calls for 1 tablespoon of fresh rosemary tossed with the potatoes, but the rosemary bush is bare. Use 1 tablespoon of fresh thyme instead, stripped from the stems and tossed with the oil. The potatoes come out fragrant and savoury, with a warm, earthy note rather than the piney punch of rosemary. They are less dramatic, but they are still delicious, and the thyme crisps in the oven just as rosemary would.

A white bean soup for lunch

A white bean soup recipe asks for 2 teaspoons of dried rosemary simmered in the broth. Swap in 2 teaspoons of dried thyme, added at the same point. The soup turns gentler and warmer, with a mild herbal depth that suits beans and garlic. Rosemary would have given the soup a bold pine note, while thyme gives it a quieter warmth, and for a light lunch soup the quieter version is the better one.

A focaccia topping

A focaccia recipe calls for a tablespoon of rosemary needles pressed into the dough. Use a tablespoon of fresh thyme leaves instead, scattered over the top with olive oil and flaky salt. The bread bakes up fragrant and golden, with small green flecks of thyme rather than the bold needles of rosemary. It is a subtler focaccia, and it pairs better with soup and salad than the rosemary version, which can dominate a meal.

What changes in the result

The flavour turns gentler, warmer and more earthy, losing the bold, piney punch that defines rosemary. In a soup or a potato tray that is a fine trade, because the dish stays savoury and complete. In a roast leg of lamb, it is a real loss, because rosemary is the flavour the dish is built around, and thyme cannot replace its drama. The texture improves, because thyme leaves are small and soft, while rosemary needles are tough and woody. The colour lightens, with green flecks where the rosemary was dark, and the aroma in the kitchen is softer.

When not to substitute

Do not substitute dried herbs for fresh in salads, garnishes or dishes where the herb is eaten raw. If the recipe depends on rosemary for its defining flavour or structure, do not make the swap at all. Buy the missing ingredient instead, because a substitution that changes the dish into something else is not a substitution worth making.

Where it works best, and where it does not

Thyme shines as a rosemary substitute in soups, stews, roasted vegetables, focaccia and any dish where the herb is a background note. It is at its best in light cooking, where rosemary would have been too strong anyway. It fails in a roast leg of lamb, a roast pork or any dish where rosemary is the star, because the dish loses its defining flavour and becomes merely pleasant. For those dishes, there is no good substitute for rosemary, and it is better to wait until you have it.

How to use it well

Use the same amount, 1:1, because thyme is milder than rosemary and the dish can take the full dose. Strip the leaves from the woody stems, and add the thyme at the same point as the rosemary, early in a stew or a roast. Taste before serving, and if the dish feels flat without rosemary's punch, add a little extra thyme, a clove of garlic, or a squeeze of lemon to lift it. For a roast that really needs rosemary, consider using thyme plus a bay leaf, which adds some of the depth that rosemary would have given.

Frequently asked questions

Can I use thyme instead of rosemary?

Yes, at a 1:1 ratio, in soups, stews, roasted vegetables and focaccia. Thyme is gentler and warmer than rosemary, so the dish will taste milder and less piney. Do not use thyme instead of rosemary in a roast leg of lamb or any dish where rosemary is the star, because the dish will lose its defining flavour.

How much thyme replaces rosemary?

The same amount, 1:1. A recipe calling for 1 tablespoon of rosemary needs 1 tablespoon of thyme, and a recipe calling for 1 teaspoon of dried rosemary needs 1 teaspoon of dried thyme. Because thyme is milder, you can use a little more if the dish tastes flat, but start with the same amount and taste.

Will the dish taste the same?

No. Rosemary is bold, piney and resinous, while thyme is gentle, warm and earthy, so the dish changes character. In a soup or a vegetable tray the change is small and the dish stays good. In a roast the change is large, because rosemary is the flavour the dish is built on. The swap saves a background dish; it does not reproduce a star dish.

What is the best substitute for rosemary?

Thyme is the best all-round substitute, because it is the closest in warmth and it works in the same dishes. Savoury, which is a herb in its own right, is closer in piney flavour but harder to find. A mix of thyme and a bay leaf can come close to rosemary's depth in a stew. For a roast, though, there is no real substitute, and it is worth buying rosemary.

Can I use thyme instead of rosemary on lamb?

You can, but the lamb will taste different. Rosemary and lamb are a classic pair because the herb's piney strength cuts through the richness of the meat, and thyme is too gentle to do that job. The lamb will still be good, especially with garlic and lemon, but it will not taste like the rosemary roast you were planning. If you have any rosemary at all, use it, even a small amount, with thyme making up the rest.

Thyme is milder than rosemary, so you can use the full amount the recipe calls for, and a little more if the dish tastes flat. Thyme leaves are tiny and tender, so there is no need to strip woody stems the way rosemary demands. It works in almost any dish rosemary does, but the result will be gentler and more herbal.

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