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
|oregano or thyme
|tarragon or parsley
part dried parsley plus small amt of dried sage
|green onion, onion, or leek
|blend of any of these: basil, oregano, rosemary, and ground red pepper
equal parts basil, oregano, marjoram, rosemary, sage and thyme
|basil, thyme, or savory
|basil, marjoram, or rosemary
|thyme, basil, or marjoram
|chervil or cilantro
|sage plus a blend of any of these: thyme, marjoram, savory, black pepper, rosemary
3 parts sage and 1 part ground thyme
|thyme, tarragon, or savory
|poultry seasoning, savory, marjoram, or rosemary
|thyme, marjoram, or sage
|chervil, fennel seed (dash), or aniseed (dash)
|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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