You can use rosemary instead of thyme at a ratio of 1:1 (rosemary is stronger — use a little less). Rosemary can stand in for thyme at a 1:1 ratio, but it is a stronger herb, so use a little less: rosemary's piney, resinous flavour can overpower a dish that only wanted thyme's gentle warmth. The swap works in roasts and stews, where both herbs belong, and it needs a careful hand.

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 is stronger — use a little less).

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

Worked examples

A roast chicken with no thyme

A roast chicken recipe calls for 1 tablespoon of fresh thyme tucked under the skin, but the thyme plant is bare. Use 2 teaspoons of rosemary instead, chopped fine and rubbed in with the butter, which is a little less than the full amount, because rosemary is stronger. The chicken comes out fragrant and piney, with a deeper, more resinous flavour than thyme would have given. It is a different chicken, but a good one, and the rosemary suits the roast just as well.

A beef stew for a winter evening

A beef stew recipe asks for 2 teaspoons of dried thyme stirred into the stock. Swap in 1 1/2 teaspoons of dried rosemary, crushed well, added at the same point. The stew turns deeper and more aromatic, with a piney warmth that suits beef and red wine. The rosemary needs the long simmer to soften, just as the thyme did, so the timing stays the same and the stew tastes complete.

A lentil soup that needs an herb

A lentil soup calls for 1 tablespoon of fresh thyme stirred in near the end. Use 2 teaspoons of fresh rosemary, chopped very fine, stirred in at the same point. The soup gains a piney, savoury note that lifts the earthy lentils, and the rosemary's strength means a smaller amount does the work of the thyme. Taste before serving, because rosemary can turn bitter if you use too much in a light soup.

What changes in the result

The flavour turns stronger, piney and more resinous, because rosemary is one of the most assertive herbs in the kitchen, while thyme is one of the gentlest. A dish made with rosemary tastes bolder and more aromatic, which suits a roast or a stew but can overwhelm a delicate soup. The texture changes too: rosemary needles are tough and woody, while thyme leaves are small and soft, so the rosemary must be chopped very fine or used as a sprig that gets fished out. The colour darkens slightly, and the aroma fills the kitchen more than thyme ever does.

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 thyme 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

Rosemary shines as a thyme substitute in roasts, stews, braises and grilled meats, where its strength is an asset and the dish can carry it. It is at its best in winter cooking, when the dishes are rich and the herbs need to stand up to them. It fails in delicate soups, fish dishes and light sauces, where rosemary's piney punch overwhelms the dish and thyme's gentleness was the point. In those dishes, use marjoram or parsley instead, or leave the herb out entirely.

How to use it well

Use a little less than the recipe says, about three quarters of the thyme amount, because rosemary is stronger. Chop fresh rosemary very fine, or crush dried rosemary well, so the needles do not stay woody in the dish. Add it at the same point as the thyme, early in a stew or a roast, so it has time to soften. Taste before serving, and if the dish tastes too piney, add a squeeze of lemon or a pinch of sugar to balance it. Never use whole rosemary needles as a garnish in a dish that called for thyme, because they are tough and unpleasant to chew.

Frequently asked questions

Can I use rosemary instead of thyme?

Yes, at a 1:1 ratio, but use a little less, about three quarters of the amount, because rosemary is stronger than thyme. The swap works in roasts, stews and grilled meats, where rosemary's piney flavour suits the dish. Do not use rosemary instead of thyme in delicate soups or fish dishes, where it will overpower everything else.

How much rosemary replaces thyme?

About three quarters of the thyme amount. A recipe calling for 1 tablespoon of thyme needs about 2 teaspoons of rosemary, and a recipe calling for 1 teaspoon of thyme needs about 3/4 teaspoon of rosemary. Rosemary is more concentrated in flavour, so a full 1:1 swap can make the dish taste too piney.

Will the dish taste the same?

No. Thyme is gentle, warm and earthy, while rosemary is bold, piney and resinous, so the dish changes character. In a roast or a stew the change is welcome, because the dish gains depth. In a light soup the change can be too much, and the rosemary dominates. The swap saves a robust dish; it does not reproduce a delicate one.

Should I chop the rosemary fine?

Yes, very fine. Rosemary needles are tough and woody, and whole needles stay hard in a finished dish, while thyme leaves are small and soft. Chop fresh rosemary with a sharp knife until it is almost a powder, or crush dried rosemary in a pestle and mortar. For a stew or a stock, you can use a whole sprig instead and fish it out at the end.

Can I use rosemary instead of thyme on fish?

Not usually. Rosemary's strong, piney flavour overwhelms most fish, while thyme's gentleness suits it. For a fish dish that calls for thyme, use parsley, dill or a little lemon zest instead. Rosemary works on oily fish such as mackerel, where its strength matches the fish, but it is the wrong herb for white fish.

Rosemary is far stronger than thyme, so use about half the amount the recipe calls for and taste before adding more. Strip the leaves from the woody stem — the stem never softens, even after hours of cooking. Rosemary suits roast meats and potatoes best; in delicate dishes it can easily take over.

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