Fresh and dried herbs
Substitutes for rosemary
How to swap fresh and dried rosemary, and what to use when you have neither. Rosemary dries well, so dried works in most cooked dishes.
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In place of fresh rosemary
Dried rosemary
- How much
- 1 tsp dried for each 1 tbsp chopped fresh (a third as much)
- How
- Crumble it between your fingers and add it early, with the liquid or the onions, so it has time to soften and give up its flavor.
- What changes
- Strong and piney; the dried needles are sharp, so crush or chop them first.
-
In place of dried rosemary
Fresh rosemary
- How much
- 1 tbsp chopped fresh for each 1 tsp dried (three times as much)
- How
- Add most of it near the end of cooking and a little more just before serving.
- What changes
- Bright and resinous; chop it fine.
-
In place of fresh rosemary
Fresh thyme
- How much
- The same amount
- What changes
- Milder and less piney.
- Best in
- Roasts, potatoes, bread.
-
In place of fresh rosemary
Fresh sage
- How much
- Half as much
- What changes
- Earthier and softer.
- Best in
- Pork, poultry, squash.
-
In place of dried rosemary
Dried thyme or Italian seasoning
- How much
- The same amount
- What changes
- Less piney.
- Best in
- Roasts, soups.
Good to know
- A rough guide for leaves: 1 tbsp chopped fresh herbs, 1 tsp dried, ½ tsp ground (for herbs sold ground).
Simmerbee recipes with rosemary (13)
- Classic Lamb Shepherd's Pie
- Classic Pasta e Fagioli
- Extra-Crispy Garlic Rosemary Roasted Potatoes
- Garlic Mustard Herb Pork Loin Roast
- Garlic Rosemary Lamb Chops
- Herb Butter Roast Chicken
- Herb-Butter Roast Turkey
- Herb-Crusted Prime Rib Roast
- Herb-Crusted Roasted Pork Tenderloin
- Lemon-Herb Roast Leg of Lamb
- One-Pot Chicken Cacciatore
- Red Wine Braised Short Ribs
- Rosemary Sea Salt Focaccia
On those recipes, tap Swaps next to the ingredient for the short version.