Herb Substitutes / Replacements

If you run out of a particular herb that is called for in a cooking recipe or you just want to try to vary a recipe some, you can try substituting an herb or herb mixture for another. The herb substitution will likely change the flavor of the original recipe and the herb you substitute may be stronger, so start slow by replacing only a portion and working your way up if more is needed.

Herb Substitutions in Cooking
Basil oregano or thyme
Chervil tarragon or parsley
part dried parsley plus small amt of dried sage
Chives green onion, onion, or leek
Cilantro parsley
Italian Seasoning blend of any of these: basil, oregano, rosemary, and ground red pepper
equal parts basil, oregano, marjoram, rosemary, sage and thyme
Marjoram basil, thyme, or savory
Mint basil, marjoram, or rosemary
Oregano thyme, basil, or marjoram
Parsley chervil or cilantro
Poultry Seasoning sage plus a blend of any of these: thyme, marjoram, savory, black pepper, rosemary
3 parts sage and 1 part ground thyme
Rosemary thyme, tarragon, or savory
Sage poultry seasoning, savory, marjoram, or rosemary
Savory thyme, marjoram, or sage
Tarragon chervil, fennel seed (dash), or aniseed (dash)
Thyme basil, marjoram, oregano, or savory


You also might find it helpful to review Common Herbs and Their Uses in Cooking Recipes for some of the more classic herb combinations.

Dried herbs to fresh herbs:
If you don’t have a fresh herb, the general rule of substituting a dry herb for a fresh herb is 1 to 3 as dried herbs are more concentrated. So if a recipe calls for 1 tablespoon fresh chopped parsley and you need to substitute dried parsley, try using 1 teaspoon of dried.

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