depends upon the recipe you are making, and also the reason you are subbing for thyme. If you could provide a few more details, we could give more informed suggestions.
I think the answer to this question depends entirely on the recipe you're using. If it were me and the recipe called for less than 1/2 tsp or so of thyme--and presuming there are other aromatics and seasonings in the mix-- I'd probably just leave it out and not worry. Rosemary and sage both have very different flavor profiles and could easily throw everything else off.
Za'atar blend. It's lately featured more and more in American recipes, slightly exotic but available in some grocery stores and Middle East specialty stores.
Main green herbal note comes from thyme, Mediterranean savory, oregano and/or hyssop. Also usually has some salt, sumac (a slightly sour powder) and sesame seeds. So in the same flavor zone as thyme.
If you do get it and have some around, great on salads and on grilled pita bread with some olive oil, as a snack.
You could use another herb you like -- rosemary or sage would likely work, though definitely scale back if you use rosemary. If you don't have any fresh herbs, you could use a dry blend like poultry seasoning or herbes de provence.
7 Comments
Main green herbal note comes from thyme, Mediterranean savory, oregano and/or hyssop. Also usually has some salt, sumac (a slightly sour powder) and sesame seeds. So in the same flavor zone as thyme.
If you do get it and have some around, great on salads and on grilled pita bread with some olive oil, as a snack.