Thyme
Sturdy thyme slowly releases its flavor, making it perfect for roasts, braises, and stocks.
Flavor profile
Aroma: earthy, minty, woody
Good to know
Origin: Mediterranean
Forms: fresh sprig, dried
Storage: Wrap sprigs in damp paper in the fridge for up to 2 weeks.
How to use thyme
Add early
Sturdy herbs like thyme need time in heat and fat to give up their oils.
Strip the leaves
Pull leaves off the woody stem backwards and discard the stem, or drop whole sprigs in and fish them out.
What goes with thyme
- Bay Leaf. Bay and thyme are the core of a bouquet garni, giving stocks a layered herbal depth.
- Chicken thigh. Thyme's earthy, woody oils hold up through roasting and flavor the fat.
- Beef Chuck. Thyme's thymol resists long cooking and flavors beef stews.
- Lemon. Lemon's brightness lifts thyme's earthy depth, and both smell of lemony thymol.
- Rosemary. Both herbs have camphor and pinene, giving them a resinous aroma.
- Butter. Butter's fat captures thyme's aromas, releasing them over time.
- Mushroom. Thyme’s earthy aroma echoes the foresty flavor of mushrooms.
- Shallot. Thyme's earthy terpenes amplify shallots' subtle sweetness.
- Zucchini. Thyme's light herbal notes contrast zucchini's mild sweetness.
- Vegetable Oil. Thyme's oils steep into the oil, adding its distinct aroma.
Mistakes to avoid
- Using it as a last-minute garnish, where it tastes dry and sharp.
- Leaving the woody stems in the finished dish.
Ideas for tonight
- Roast chicken thighs on a bed of thyme.
- Add sprigs to a pot of beans.
- Fry in butter and spoon over mushrooms.
Thyme: questions
What does thyme taste like?
Sturdy thyme slowly releases its flavor, making it perfect for roasts, braises, and stocks. Its strongest notes are earthy, pungent, with an aroma that is earthy, minty, woody.
What goes well with thyme?
Thyme pairs best with bay leaf, chicken thigh, beef chuck, lemon, rosemary. Bay and thyme are the core of a bouquet garni, giving stocks a layered herbal depth.
How do you use thyme in cooking?
Add early: sturdy herbs like thyme need time in heat and fat to give up their oils.
How should you store thyme?
Wrap sprigs in damp paper in the fridge for up to 2 weeks.
What is the most common mistake with thyme?
Using it as a last-minute garnish, where it tastes dry and sharp.
