Thyme Substitute: 8 Herbs to Use Instead of Thyme

Out of thyme? The closest thyme substitutes are other herbs from the mint family, Lamiaceae: oregano, marjoram and savory. Herb blends that already contain thyme, such as herbes de Provence, are also a good swap. Use the list below to match the substitute to the dish.

Best substitutes for thyme

1. Oregano. The most widely available swap, especially in tomato sauces, roast vegetables, beans and grilled meat. Dried Greek oregano is bold, so use about half as much as the thyme in the recipe, then add more to taste. Our dried Greek oregano comes in an 80 g jar.
2. Marjoram. A close relative of oregano with a milder, sweeter flavour. Use the same amount as thyme. (Out of marjoram too? See marjoram substitutes.)
3. Savory. Summer or winter savory has a peppery, thyme-like taste and suits beans, lentils and stews. Use the same amount.
4. Herbes de Provence. Usually contains thyme with herbs such as rosemary, savory and marjoram. Use the same amount, and check the label: some blends include lavender.
5. Italian seasoning. Typically oregano, basil, marjoram, thyme and rosemary. Good in tomato dishes and soups.
6. Greek seasoning. Oregano-led with garlic and pepper. Good for meat, potatoes and vegetables. Make your own with our Greek seasoning recipe.
7. Rosemary. Stronger and more resinous. Use about half as much, finely chopped, in roasts and potatoes.
8. Sage or basil. Not close in flavour, but they can carry a dish: sage with pork, poultry and squash; basil with tomatoes.

How much to use: fresh and dried

University extension services use a simple rule of thumb: 1 tablespoon of chopped fresh herbs = 1 teaspoon of dried leaf herbs = ¼ teaspoon of ground herbs. Dried herbs are stronger, so you need less. If a recipe calls for 1 tsp of dried thyme and you only have fresh thyme, use about 1 tablespoon of fresh leaves. For more on dried herb formats, see whole leaves vs ground oregano. To dry your own thyme or oregano, follow how to dry oregano and thyme.

Recipe calls for	Use instead
1 tsp dried thyme	½–1 tsp dried oregano or marjoram, or 1 tsp herbes de Provence
1 tbsp fresh thyme leaves	1 tsp dried thyme, or 1 tbsp fresh marjoram or oregano
½ tsp ground thyme	About 2 tsp dried leaf thyme, or about 1 tsp dried Greek oregano

Choose by the dish

• Tomato sauces and pizza: oregano or Italian seasoning.
• Roast chicken and potatoes: oregano with a little rosemary, or Greek seasoning.
• Beans, lentils and stews: savory or marjoram.
• Soups and stocks: marjoram, or a bay leaf with parsley.
• Fish: marjoram, or a little dill or fennel seed for a different direction.

Thyme, oregano and thyme honey

Thyme and oregano are different herbs, even though they can stand in for each other. Learn more in Greek thyme: what it is and cooking ideas and Greek oregano vs regular oregano. Thyme honey is honey from bees that forage on thyme flowers; it’s not a substitute for the herb. See Greek thyme honey. Lemon thyme is a citrus-scented thyme of its own; see lemon thyme for how it differs from common thyme.

Browse herb guides in our dried Greek oregano collection.

Sources

• Oregon State University Extension: Drying herbs
• Penn State Extension: Preserving herbs by drying
• Michigan State University Extension: Tips for using and preserving fresh herbs

Thyme substitute: frequently asked questions