What to use instead of thyme when you run out in the kitchen

Thyme is one of the oldest documented herbs and appears in classic sausage sauce, lemon chicken, sautéed mushrooms, baked salmon, and fried eggs. If you run out, it's good to know what you can substitute it with, because other herbs also enhance the flavor and prevent the dish from being bland.

The desired effect is to mimic earthy tones, floral notes, a touch of menthol, and a hint of citrus. Oregano is a good option: like thyme, it belongs to the Lamiaceae (mint) family, so it contributes menthol and earthy elements, as well as spicy nuances. It's substituted in a 1:1 ratio. When substituting fresh thyme for dried, the ratio is 1:3 (dried to fresh).

Marjoram is a slightly sweeter and more delicate substitute if you're looking for a less spicy alternative, and it's used in a 1:1 ratio, both fresh and dried. If you want to accentuate the floral notes of thyme, rosemary works well because it also reflects citrus and woody nuances; it's even ideal for loose-leaf tea. Many sources recommend swapping them in equal parts, but it's best to start with half rosemary and add more if needed, as its floral notes can be quite intense.

For a fresh substitute that blends subtly into salads and sauces, a 1 to 1 ratio of your chosen herb is a good alternative.

If you have dried spice blends on hand, those work too. Italian seasoning typically includes thyme, basil, rosemary, oregano, and marjoram, combining the earthy flavor of thyme with the sweetness of basil. It's good on pizza, meatballs, or pasta sauces, in a 1:1 ratio. Herbes de Provence also contains thyme, and za'atar does too, though it might seem unlikely: it has a slightly nutty flavor, citrusy notes from sumac, and woody undertones, and works well as a dry rub for meats or to enhance eggs.

You don't have to run out of thyme to try these alternatives; they also serve to enhance the flavor of traditional cooking.