To me... sage is Thanksgiving seasoning. Rosemary... love it! Thyme... can be overpowering to me.

Have a chart I googled on her subsitutes. For parsley... suggested chrevil or cilantro. For sage... suggested "poultry seasoning", marjoram or rosemary. For rosemary... suggested thyme, savory or tarragon. For thyme... suggested basil, marjoram, oregano or savory.

Those are three really earthy, intensely flavored herbs. For less intensity, maybe use marjoram and/or oregano. Thyme comes in many 'iterations' - a lemon thyme might be more pleasing to your palate than English thyme.

Fresh is much more pleasant than the dried version of the herbs. Have you tried them fresh? If so and you still don't care for them, definitely try the substitutions suggested above.

Lori

I always considered basil. parsley & oregano (or marjoram) the "Holy Trinity" of spices. Use what you like.

i am not a fan of Rosemary and usually use Winter Savory instead and sometimes oregano..depends on the food. I also usually always reduce the amount most recipes call for...I like a more simple taste I guess.

Leave them out or add herbs you like. But saying that, I also find I use MUCH less than a recipe calls for. I only want it to be an accent flavor - an undertone, not overpowering. This time of the year my fresh herbs are fairly pungent after a hot dry summer, while they are more mild in the early spring.

Although poultry seasoning is a fine substitute for sage, sage IS one of the ingredients. You can find other substitutions at the link below for the Cook's Thesaurus. Just put herbs in the search box.

-Grainlady

Here is a link that might be useful: The Cook's Thesaurus

The Cajun trinity is oregano, basil, and thyme. I'm not a fan of rosemary either, unless it is in extremely small doses - it can easily be overpowering and I prefer for it to be very subtle. I substitute savory for sage if I don't have any, but sage is essential for several things I make.

Lars

I thought the cajun trinity was onions, carrots and celery! I'm confused, or maybe thats Emeril talk.

I love rosemary, and use it alot.

I didn't bother to grow sage this year. I don't use it very much.

What do you use sage for Lars?

I have oregano growing too but don't use much of that either.

Di

I thought the Cajun trinity was onion,garlic, celery and green pepper.

I love Sage, Rosemary and Thyme and have a garden full of them.

Rosemary and Sage have a very distinct flavour. I don't consider any other herb as a substitute. Now that said, you can always change the seasoning of any recipe to suit your own taste. But subbing something else for either sage or rosemary will change the flavour substantially.

Ann

Pam, I think the key is to use the herbs called for in smaller doses unless it's an herb you really detest. I like rosemary in very small doses. I sub marjoram for oregano because oregano is so strong. I like sage, but decrease the amount usually. And as much as I love cilantro I would never sub it for parsley. Cilantro is a strong herb unliked by many, while parsley is almost tastless and in no way tastes like cilantro. I have found that for me I had to practice using different herbs until I found what I liked and didn't like. It's going to be different for different tastes.

Trinity means three. The cajun trinity (and there's nothing holy about it) consists of onion, bell pepper and celery.

Perhaps you just prefer food without herbs? why try to substitute?
I love rosemary...but in small doses in most things....sage I like a good lot of in certain things like sausage and turkey stuffing.
Poultry seasoning, at least the kind my mother bought, Bell's seasoning, was mainly sage, thyme salt and lots of black pepper.
Don't feel you have to substitute anything...if you don't like those things, leave them out....sage sausage is not the same thing with winter savory subbed for sage....but it is "something else".

The Cajun herb trinity is basil, oregano, and thyme (at least that's what I learned from Justin Wilson) - the aromatic vegetable trinity is bell pepper, onion, and celery, but garlic is frequently added.

I use sage when I make stuffing and also when I make sausage. I always that the the word sausage was sau-sage, which is why sage is an essential ingredient, but I could be completely off on that one. I do know that the three herbs that Cajuns typically use are basil, oregano, and thyme (essential when making Cajun seasoning), but trinity might not be the correct word for the three herbs. I haven't noticed carrots in many Cajun dishes that I had in SE Texas or Southern Louisiana.

Lars

Just for the record, I know that Trinity means three, and I debated whether to call it the Cajun four when I posted the fourth ingredient "garlic". Just wanted to see who would call me on it.

Lars, for some reason I've never thought of Basil as being a Cajun ingredient.

Ann

Dedtired -
One idea would be to try different dried herb blends. Maybe it's a balance issue. I love all the fresh rosemary, sage, thyme, oregano, parsley, cilantro and basil that I grow and use, but it's then up to me to get the balance right in the dish. You might try something like Herbs de Provence or Fines Herbs or Italian Herb Mix or Poultry Seasoning Blend, that depending on the company (Penzey's, etc.) could include thyme, rosemary, oregano, sage, marjoram, basil, etc. that when you smell them, they might appeal to you when a strong single smell may not.

Ann

When I was a kid, my Mom had a tendency to be heavy handed with rosemary and thyme. Grandma was an uninspired cook, and I don't think Mom had ever had much experience with herbs and spices, save for salt, pepper & Bell's seasoning mix (for Thanksgiving stuffing.) I also never much cared for dill, except in pickles.

It's taken me years to get over my antipathy towards those herbs. One thing that helped immensely is using fresh rather than dried, particularly with rosemary. Now, I enjoy all of them in certain dishes, and use the dried at times...still prefer the fresh though.

As others have said, savory is a decent sub for thyme, and marjoram for oregano. Both have similar, but more mild flavors than the herbs you sub them for. Rosemary and sage are more difficult, it would depend on the recipe and one's taste, of course. Again, as others have said, cutting down on the amount will help. Also, the longer an herb is cooked into a food, the more mellowed (or married might be a better word) into the flavor of the dish as a whole. So adding them early in the cooking process rather than late (when feasible) may help as well.

If it helps, I am now glad that I persevered in my efforts to overcome my distaste for these herbs as my acceptance of them has increased my repertoire of foods to enjoy.

I did not mean to offend you Ann and hope I didn't do so.

I used to listen to Justin Wilson every chance I got. I don't remember much he said so don't know about the herbal trinity, but like Ann I am surprised that basil would ever be in there for Cajun cooking.

I like rosemary in roast chicken, sage in saltimbocca, parsely on the side of my plate and thyme no so mcuh.

I love Simon and Garfunkel and saw them in concert once. What a treat! They were great.

I've been humming The Doxology (Protestant version) since I started reading your responses. "herbs in three versions, blessed trinity."

Jo, I saw Simon & Garfunkel a few years ago. The other act was The Everly Brothers and no one in the audience was under age 50. It was a blast. I've loved their music, and just Paul, right from the start.

I do like basil, oregano, garlic, parsley and most of all dill. I think I do need to try the other herbs in smaller amounts, try fresh and experiment with blends. I don't think I will ever learn to like thyme, though.

Thanks for the ideas. Could be that I just need to accept the fact that I don't like those three herbs.

Beverly, you didn't offend me. I just couldn't resist adding garlic to the mix. Any recipe calling for onions, celery and peppers is almost always going to have garlic at least it will if I'm cooking it.

Ann

Ooooo! Didn't mean to start a "holy" war! LOL! I just meant that basil, parsley and oregano (or marjoram) are my favorite herbs to use. You should use what you like in your recipes.

I don't think that herbs have real substitutions, on a taste basis anyway. Just use what you like, depending on the recipe.

Hmmm, being an atheist, I thought doxology was the study of dachshunds. JK!

"I've been humming The Doxology (Protestant version) since I started reading your responses. "herbs in three versions, blessed trinity." "

AH HA HA HA HA HA!!

I only saw Simon and Garfunkle once, (can't remember exactly, but I think it was in Oakland) though I was a fan since childhood. It was their reunion tour...gosh, what year was that, had to be late eighties, early nineties??? Anyway, though I was terrifically excited, and eager to enjoy myself, the antipathy they held for each other soon became too apparent to ignore, though they said all the right things. It wasn't a pleasant experience and has unfortunately cast a shadow on my enjoyment of their music.

Hopefully, they have actually managed now to put that negativity behind them.

I feel the same way!! I change any recipe that uses sage, rosemary, and/or thyme.

I now have that song running through my head... I watched The Graduate last week too. : ) Well, it is a nice song!

I don't think I've met an herb I didn't love, except cilantro which tastes like dirt much to my utter dismay. Hoping I'll grow out of that!

As others have said, I'd use what you do like, what is appropriate for the dish according to your taste buds : )

I have no issues with any herb, any season of the year, except marjoram and oregano.

Both can ruin a dish for me.

A lovely pleasant alternative for all meat, poultry and fish is SummerSavory. Even dried it is soft and gentle/subtle. Big love on all fish.

Sage leaves lightly fried in the butter/oil before a toss with ravioli is like no other.

Wow, this thread was a blast from the past!

I love most fresh herbs too. Exception would be oregano. I only use the dried version. I find fresh too overpowering.

This is definitely a blast from the past! I do like fresh oregano, although I use a lot of dried oregano. The fresh herb I have the biggest problem with is thyme because it is so difficult to get the leaves off of the stems, and so I generally used dried thyme. I will use fresh thyme in sprigs that I tie together and then remove the stems after the dish is cooked, and then the cooking process removes the leaves for me. Right now I have both Greek and Italian oregano in my back yard, although I will admit that I do not use them that much. I use much more cilantro, and right now that is growing a bit slowly for me, but I have tons of parsley. I have huge amounts of rosemary, but I planted it as a mosquito repellent rather than as an ingredient that I actually use.

If you find fresh oregano too overpowering, use less of it.

I like cilantro, but unfortunately it only grows here in the cooler months so I end up buying most of what I use.

How one perceives cilantro is about an enzyme you either have or don't. I'm one of the few who don't really like cilantro but don't think it tastes like soap or dirt. I don't know if it means I not among the cilantro lovers but tolerate it because there's so much of it in local food, or if it means I am, by the enzyme technically a lover in how I taste it, but just don't like it anyway.

I've had kitchen company recently remarking upon the sage, rosemary and thyme, or parsley sage and thyme, or whatever combination required by some recipe. Whatever. I grow several types of each but the rosemary (only one). They're basic.

Interesting discussion! I enjoy all herbs and incorporate them, both dried and fresh. Except dill. I don't recall the misstep but I once over-used it and couldn't touch it again for years. I'm slowly re-introducing it because it's such a component of seafood dishes. I just added a touch to my tuna salad yesterday.

Thyme and rosemary are staples. I grow both in summer and love to just run my fingers along their leaves for the scent. I use lemon thyme in summer cocktails and marinades and dressings. I have an Hispanic friend who's an amazing cook (I am not Hispanic) who has made me appreciate oregano in Mexican dishes.

plllog, does this mean I will never like the taste cilantro? I am doomed to never taste some dishes that cilantro is an integral part? I use parsley as an alternate.

Lars, have to agree, those itty bitty thyme leaves are a booger, and anyone who says to pull the leaves off the stem with your nails hasn't encountered my thyme! I grow both regular thyme and lemon thyme (lovely on fish), but I have to make time to pull/pluck the leaves.

Sleevendog, you had to mentioned fried sage! Mmmm! I make chicken cutlets to which I add the sage in the saucepan, flavoring the cutlets gently, and serve the delicate crisp sage on top with white wine brown butter sauce. Also a roasted butternut squash filled ravioli with a fried sage and brown butter sauce.

Feathers11, I know what you mean... I used to add rosemary to steaming water and sit with my face over the steaming bowl... loved the scent and heat, but it made me think it was for cleansing only! Now I love it, especially with chicken. I'll even heat a bundle on the grill to smoking. I've heard it keeps mosquitoes away but all I know is it smells lovely : )

Love oregano... as I said, I love all herbs, really. I long for summer now!

I dislike sage. I leave it out or possibly sub savory, depending on what I am cooking. I also can tolerate it in small amounts. I think one of the main reasons I don't like sage is it is used in too high an amount and along with too much salt or msg in poultry seasoning and stuffings. Rosemary and thyme easily over power, but can add an unidentifiable bright note if not used in excess. In soups, I would sub a bay leaf if not called for. Perhaps a splash of balsamic vinegar.

2Many, unfortunately, yes. If it's dirt now, it's likely going to stay dirt. You could learn to tolerate it, but probably not love it, unless they come up with an enzyme replacer for it. To me, cilantro tastes of Mexico, but kind of musty-green. I concentrate on the chlorophyll part of the taste, which is rather grassy, but inoffensive. :)

Re thyme, the reverse pull doesn't work on the new tender tips, but my thyme beat out the expensive ground cover, and has gotten nice and leggy. The backwards pull trick works fine with the stiffer stems and the leaves still have plenty of flavor.

After that song came out, I came up with my own Thanksgiving stuffing recipe that used Parsley, Sage, Rosemary, and Thyme. I made that stuffing every year for something like 20 years, at least once a year, usually 2 or 3 times, at Easter, Thanksgiving, and Xmas.

My brother STILL talks about that stuffing. I'd give him the recipe for it - if I hadn't forgotten it, LOL!

Dried parsley is flavorless to me. I don't care for the fresh, but I'm good with the other 3, and I LOVE cilantro. If you don't like those herbs/spices, just don't use them, or use way less. I'd just find another recipe where I could easily just leave them out.

I too don't like cilantro, but will have a bit of guac. if there isn't too much cilantro in it. Other than that, I love using herbs and grow many. I grow lots of sage, but more to use as a tisane for a sore throat. I can never seem to have enough Parsley for all the chicken soup I make so I grow lots of that too.

I wonder how many of the don't like p,s,r,t folks are using old dried. I'm not talking about Pyewacket's dislike of parsley, though I do use dried and while it doesn't have a lot of specific flavor, it is noticeable in its absence when it's left out. The older it gets, the less flavor it has, however. When rosemary's not well cooked down, like in a stew, I like it partially dried better than fresh, which can be overpowering, though old dry rosemary just doesn't taste good. As in tastes bad. Same with thyme.

Darn, but thanks plllog, I've always wondered about that. Now I don't need to keep buying cilantro every so often to see if it no longer tastes bad to me.

You may have something there. I've noticed comments about thyme being strong. Never for me, in fact, very subtle, but that's because I struggle with stripping the leaves and don't use much. BTW, I do have the harder branches on much of my thyme, but those always have tons of the delicate greener attached... I can do a little bit of branch stipping, the its one. leaf. at. a. thyme. : ) I agree, some herbs, like fresh rosemary can be very strong when using too much. I find oregano to be light in taste too, but again, perhaps it's because I use small quantities. Once I did use too much in a cannellini tapanade - I just went overboard.

Oregano is definitely more forgiving than sage or rosemary, but overuse it and it tastes like, um, someone's trying to disguise an herb that doesn't really belong in food. ;) I've never encountered strong thyme, unless that means strong for thyme, though full flavor is well more present than parsley. A lot of people go wild for Penzey's herbs which aren't completely dried because they're more intense, but even fully dried thyme has plenty of good flavor. Old dried thyme has more of the scent of yard cleanup, i.e., dry leaves. :)

Passed by Scarborough Town today. Nice quaint little town.

I Googled restaurants near Scarborough and viewed their menus. I thought some of them for sure would feature dishes using parsley, sage, rosemary and thyme. Found none.

I guess I will just put my seamless cambric shirt away.

dcarch