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Thyme (fresh)

Fresh herbs · Fresh herbs

Thyme (fresh)

Woody herb with tiny leaves and an earthy, savoury aroma that holds up to long cooking.

Also called: fresh thyme, kekik

A kind of fresh herbs

42 recipes with it

Photo: Evan-Amos, via Wikimedia Commons (CC0-1.0)

What it is

Fresh thyme grows as thin woody stems with tiny grey-green leaves. It has an earthy, lemony, slightly minty aroma and keeps its flavour in slow-cooked dishes. Leaves are stripped from the stems, or whole sprigs are added and removed later. Dried thyme is stronger and dustier.

Thymus vulgaris

How it’s used

  • Roast chicken, lamb and vegetables
  • Stews, stocks and bouquet garni
  • Jamaican jerk and Caribbean stews
  • Mushrooms and tomato sauces

Characteristics

Taste
Earthy, savoury, faintly lemony.
When cooked
Tolerates long cooking; whole sprigs release flavour slowly.
Sold as
fresh, dried
Cooking uses
Commonly cooked, Mainly a seasoning

Storage

Refrigerated. Wrap loosely in paper in a bag; woody herbs keep well for a week or more.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
101 kcal
Protein
5.56 g
Carbohydrate
24.45 g
Fat
1.68 g
Fibre
14 g
Sugars
— g

USDA FoodData Central: Thyme, fresh.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Dried thyme — Use about a third as much and add early in cooking.

Related ingredients

Recipes with thyme (fresh)

See all 42

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More fresh herbs