Cooking without sage can be a bummer. But guess what? We mess up our recipes all the time and have to find quick replacements. Who has that kind of time? That’s where these seven easy sage substitutes come in handy.
We’re talking about herbs you probably already have in the pantry. Sometimes we pick thyme or maybe some rosemary. Other times, we reach for marjoram. We’ll also tell you about lesser-known options.
Let’s skip the drama. We need solutions fast, right? Try these substitutes, and you won’t miss a beat in your cooking. Let’s get it on!
7 Easy Substitutes for Sage
While sage has a unique flavor, these herbs and spices can provide similar flavors in your dishes:
1 – Rosemary
First, rosemary has a sharp, piney flavor. We love it for its fragrant and slightly peppery taste. It’s great for hearty dishes. Think roasts, stews, and even bread. If you’re out of sage, try using rosemary at a 1:1 ratio.
Rosemary’s strength makes it versatile. It’s super easy to find and use. Note, though, that it’s more intense than sage. So, you might want to use a bit less in lighter dishes.
Want more options for rosemary substitutes? Check out our detailed guide here for more ideas.
2 – Thyme
The next up is thyme. We’re talking about an herb that’s slightly earthy with a hint of mint.
Compared to sage, thyme is milder but still herbaceous. It’s got that subtle woodiness but with less punch.
We’d say it pairs well with soups and sauces. You might want to use thyme at a 1.5:1 ratio to sage for a closer flavor match.
A personal favorite is thyme sprinkled on roast chicken. It brings a lightness to the dish.
Want more options for thyme substitutes? We’ve got you covered.
3 – Marjoram
Next up is marjoram. It’s got a sweet, citrusy flavor that’s both floral and woodsy. We find it great for meats and veggies.
Compared to sage, marjoram is milder and more delicate. Use marjoram at a 1.5:1 ratio to sage for a smoother flavor balance. We love it sprinkled on roasted potatoes, bringing a subtle brightness.
Marjoram is also a fantastic addition to tomato sauces. Its sweetness complements the acidity perfectly. Want more options? Check out our detailed guide about substitutes for marjoram for more ideas.
4 – Poultry Seasoning
The taste of poultry seasoning is warm and savory. It has a blend of sage, thyme, and marjoram that makes it perfect for stuffing. Use it at a 1:1 ratio to sage. This seasoning is great for roasted chicken and turkey.
We find it a convenient mix. The mix is already balanced, so no need to reach for multiple spices.
This blend is excellent for those who love well-seasoned meats. You might want to read more about poultry seasoning substitutes. It’s a staple in our pantry!
5 – Oregano
Next, we have oregano. Oregano boasts a bold, earthy flavor with a hint of pepperiness. It’s more robust than sage, perfect for dishes that need a little spice.
Oregano is a staple in Mediterranean cuisine. Its slightly bitter edge pairs wonderfully with tomatoes and meats. Use it at a 1.5:1 ratio to sage for a stronger taste.
We love adding oregano to our tomato sauces. The balance it brings is unmatched. For more ideas, check out our detailed guide on oregano substitutes.
6 – Bay Leaves
One of the classic herbs, bay leaves bring a subtle and aromatic flavor to your dishes. They have a slightly bitter and floral taste, often compared to oregano and thyme mix.
We love using them in soups and stews. Bay leaves’ flavor is more mellow than sage.
Use them at a 1:1 ratio to sage. Including bay leaves can make your roast and braises richer. You might find bay leaves useful for making sauces more flavorful.
If you’re curious, check out our detailed bay leaves substitutes guide.
7 – Savory
Next, we have savory. This herb has a strong, peppery bite, almost like a mix of thyme and mint. It’s great for bean dishes and stuffing.
Try a 1:1 ratio of savory to sage. It’s milder, so it might need more in some recipes. We usually sprinkle it on roasted veggies or add it to stews.
Savory is a staple during winter time. It adds depth to our hearty meals.
Want to know more? Check out our guide on summer savory substitutes for other ideas.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.