Thyme Herb for Cooking: Fresh vs Dried, Storage and Uses

Thyme herb for cooking is one of the most useful herbs in the kitchen. In fact, its small leaves have an earthy, slightly minty flavor that suits soups, stews, roasted vegetables, meat and sauces. In this guide, you will learn which kinds of thyme to use, how fresh and dried thyme differ, how to substitute one for the other, whether you can eat the stems, and how to buy and store thyme.

This guide covers cooking with thyme. It is general information only, not medical advice.

What is Thyme?

Thyme (Thymus vulgaris) is a low-growing evergreen herb from the Mediterranean region. It belongs to the mint family. The leaves are tiny and grow along thin, woody stems. Cooks use them fresh or dried in French, Mediterranean and Middle Eastern dishes. For example, thyme is an ingredient in bouquet garni, herbes de Provence and za’atar.

Thyme Herb for Cooking: Common Varieties

Many kinds of thyme exist, and each one tastes a little different. Here are the ones cooks meet most often.

• Common thyme (Thymus vulgaris). It has a strong, earthy taste and is the standard choice for cooking.
• Lemon thyme (Thymus citriodorus). It has a citrus scent, so it works well with fish and chicken.
• Caraway thyme (Thymus herba-barona). Its caraway-like scent suits pork and other meat dishes.
• Wild thyme (Thymus serpyllum). It is small and fragrant, and cooks use it much like common thyme.
• Woolly thyme. It has a milder flavor, so gardeners grow it mainly as ground cover.

Fresh vs. Dried Thyme Herb for Cooking

Both forms add flavor, but they behave differently in a dish.

Fresh thyme

• It has a softer, less concentrated flavor.
• Add it near the end of cooking, because long heat dulls its delicate oils.
• Sprigs can go into a pot whole, and you remove them before serving.
• Store it in the refrigerator to keep it fresh.

Dried thyme

• It has a stronger, more concentrated flavor.
• Add it at the start or middle of cooking, so it has time to infuse the dish.
• Crush it between your fingers before using, to release more flavor.
• It keeps for months in a cool, dry cupboard.

For this reason, fresh thyme suits quick dishes and garnishes, while dried thyme suits long-cooked soups, stews and spice rubs.

How to Substitute Thyme

Use one teaspoon of dried thyme in place of one tablespoon of fresh thyme. In other words, you need about three times as much fresh thyme as dried. Add dried thyme gradually and taste as you go.

If you have no thyme, oregano or marjoram can work in a similar way. However, the flavor will be different, so start with a small amount.

How to Use Thyme Herb for Cooking

Cooking with Fresh Thyme

1. First, rinse the sprigs and pat them dry with a paper towel.
2. Next, strip the leaves by pinching the top of a stem and running your fingers down it.
3. Then chop the leaves finely if you want them to blend into the dish, or leave them whole.
4. Finally, add the leaves near the end of cooking, so the flavor stays bright.

Fresh thyme works well in roasted vegetables, grilled meat, soups, stews, marinades, salads and dressings. In addition, small sprigs make an easy garnish. You can also stir finely chopped fresh thyme into softened butter to spread on bread. Keep any leftover butter in the fridge.

Cooking with Dried Thyme

Dried thyme works well in soups, stews, marinades, meat rubs and roasted vegetables. For example, you can try these ideas:

• Sprinkle dried thyme over carrots, potatoes or squash before roasting.
• Add a pinch to tomato soup or a bean stew while it simmers.
• Mix it into a marinade for chicken or fish with olive oil, garlic and lemon juice.
• Rub it onto pork chops, lamb chops or steaks before cooking.
• Stir a little into hummus, tzatziki or salad dressings.
• Add it to rice, quinoa or couscous for extra flavor.

A Safety Note About Thyme and Oil

Do not leave homemade thyme-flavored oil at room temperature. Oregon State University Extension advises that homemade oil flavored with fresh or dried herbs or garlic should be refrigerated and used within 4 days, or frozen. This is because the oil can create an oxygen-free environment where botulism bacteria can grow. Therefore, if you want thyme flavor in oil, stir a pinch into a small bowl just before serving, and discard any leftovers.

Can You Eat Thyme Stems?

Yes, you can eat young, soft thyme stems. They are tender enough to chop and use along with the leaves. However, older stems turn woody and tough, and they have little flavor.

• Young, green stems. Chop them finely with the leaves.
• Woody stems. Leave them on the sprig while the dish cooks, then remove them before serving.
• Stock and soup. Woody stems add flavor to stock, soups and stews. Lift them out when the cooking is done.
• Stripping the leaves. If you prefer a smoother texture, strip the leaves from the stems first.

Buying and Storing Thyme Herb for Cooking

How to Buy Thyme

• Fresh thyme. Look for vibrant green leaves and firm stems. Avoid thyme with wilted, yellow or brown leaves, and check for mold. A strong, pleasant aroma is a good sign.
• Potted thyme. A small potted plant gives you a steady supply of fresh leaves at home.
• Dried thyme. Buy from a shop with a fast turnover, because old dried herbs lose flavor.

How to Store Thyme

• Fresh thyme. Wrap the sprigs in a damp paper towel and place them in a bag in the refrigerator. Use within about a week for the best flavor.
• Freezing. Strip the leaves from the stems, freeze them on a tray, and then move them to an airtight container or freezer bag.
• Drying. The Royal Horticultural Society (RHS) suggests hanging sprigs in a warm, dark, ventilated place for a few weeks, then storing the leaves in an airtight jar.
• Dried thyme. Keep it in an airtight container away from heat, light and moisture.
• Freshness check. Look for mold or an off smell in either form, and throw it away if you notice them.

Before You Go – Thyme Herb For Cooking

Thyme herb for cooking works well fresh or dried. Add fresh thyme near the end of cooking, add dried thyme earlier, and store both properly to keep the flavor. Keep homemade thyme oil in the fridge and use it within 4 days. If you take medicine or have a medical condition, ask a healthcare professional before using thyme supplements or essential oil.

References – Thyme Herb For Cooking

Little Herb Encyclopedia, by Jack Ritchason; N.D., Woodland Publishing Incorporated, 1995
The Ultimate Healing System, Course Manual, Copyright 1985, Don Lepore
Planetary Herbology, Michael Tierra, C.A., N.D., Lotus Press, 1988
Handbook of Medicinal Herbs, by James A. Duke, Pub. CRP Second Edition 2007
The Complete Medicinal Herbal, by Penelope Ody, Published by Dorling Kindersley

Sources

1. Oregon State University Extension. Garlic and herbs in oil: food safety (publication SP 50-701).
2. Royal Horticultural Society. Thyme: growing guide.

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Frequently Asked Questions – Thyme Herb For Cooking

What is thyme used for in cooking?

Thyme adds an earthy flavor to soups, stews, roasted vegetables, meat, fish, marinades and sauces.

Can I use dried thyme instead of fresh?

Yes. Use one teaspoon of dried thyme for each tablespoon of fresh thyme, and add it gradually.

How should I store fresh thyme?

Wrap it in a damp paper towel and keep it in the refrigerator, or freeze the leaves for longer storage.

Do I need to chop thyme before cooking?

Not always. You can strip the leaves and use them whole or chopped. Alternatively, add whole sprigs and remove them before serving.

Are thyme flowers edible?

Yes. The RHS notes that thyme flowers are edible, so they make a pretty garnish.

When does thyme taste best?

The RHS says new spring and summer growth has the best flavor, but thyme is evergreen, so you can pick it all year.