Fresh Thyme
Fresh thyme is a small-leaved, earthy, slightly peppery herb used throughout French, Mediterranean, and American cooking, especially in slow-cooked braises, roasts, and stocks. This page covers buying, storing, and its classic uses.
How to buy
Look for firm, woody stems with small, vivid green leaves that aren't dry, browning, or dropping off, and a strong earthy smell when rubbed. Lemon thyme and other varietals are more citrusy but far less commonly stocked than common thyme.
How to store
Wrap loosely in a damp paper towel and refrigerate, or stand it like cut flowers in a glass of water -- it's fairly hardy and keeps 2-3 weeks. It also dries well if hung or left out, since thyme holds its flavor better dried than most herbs.
Culinary profile
- Flavor
- Earthy and slightly peppery with a faint minty, camphor-like note; it holds up well to long cooking, unlike more delicate herbs that lose flavor quickly.
- Texture
- Tiny, firm leaves on woody stems; the stems are usually left whole in a dish and removed before serving, or tied into a bundle as part of a bouquet garni.
- Aroma
- A warm, earthy, herbal smell with a faint minty-camphor edge from its thymol content.
How to prepare
- Whole sprig infusion — Added whole to braises and stocks to perfume them, then removed before serving.
- Stripped and minced — Leaves stripped from the stem and chopped fine for even seasoning.
- Bouquet garni — Tied into a small bundle with other herbs and simmered in stocks and stews.
- Infused into oil or honey — Steeped to carry its earthy flavor into dressings, marinades, or drizzles.
Classic dishes
American
- Thyme and garlic roasted potatoes — Potatoes roasted with olive oil, garlic, and fresh thyme until crisp and golden.
- Thanksgiving roast turkey — A whole turkey seasoned under the skin with butter, thyme, and other herbs.
- Beef stew — A hearty stew of beef and root vegetables simmered with thyme for an earthy backbone.
French
- Bouquet garni — A tied bundle of herbs, with thyme as a near-constant component, simmered in stocks and braises.
- Coq au vin — Chicken braised in red wine with thyme, bay leaf, and mushrooms.
- Boeuf bourguignon — A slow-braised beef stew in red wine, seasoned with thyme and bay leaf.
- Provençal roast chicken — A whole roast chicken stuffed and rubbed with fresh thyme and garlic.
- French onion soup — Caramelized onion soup simmered with thyme before being topped with bread and cheese.
- Herbes de Provence roasted vegetables — Root vegetables roasted with a classic Provençal blend built around thyme and rosemary.
Mediterranean
- Mediterranean roasted vegetables — Vegetables roasted with olive oil and fresh thyme until caramelized at the edges.
Greek
- Greek-style thyme-roasted lamb — Lamb roasted with garlic, lemon, and fresh thyme until tender.
Cajun & Creole
- Cajun seasoning base — Thyme is part of the classic seasoning trio, with bay and parsley, used in gumbo and other Cajun dishes.
- Shrimp étouffée — A rich, roux-based shrimp stew seasoned with thyme among the classic Cajun aromatics.
Caribbean
- Jamaican jerk marinade — A spicy, allspice-forward marinade where fresh thyme is a traditional component alongside scotch bonnet chile.
British & Irish
- British game stew — A rich stew of game meat simmered slowly with thyme and root vegetables.