Fresh Thyme

Fresh thyme is a versatile and aromatic herb that is a staple in many kitchens, particularly those who enjoy Mediterranean, French, and Italian cuisines. It is a perennial plant, with its peak season in the summer, though it is commonly available year-round in many regions. Thyme has a distinctive earthy flavor with lemony and minty undertones, making it a favorite for seasoning meats, soups, and stews, as well as being an integral component of the bouquet garni and herbes de Provence.

Fresh Thyme Synonyms

Thymus vulgaris
common thyme
garden thyme

Different Forms/Types of Fresh Thyme

Dried

Thyme leaves that have been dehydrated, offering a more concentrated flavor, suitable for seasoning blends and marinades.

Ground

Dried thyme leaves that have been ground into a fine powder, convenient for a quick addition of thyme flavor to any dish.

Fresh bulbs

Whole, unprocessed thyme sprigs, ideal for infusing flavor into broths, soups, and roasts.

Fresh leaves

Individual thyme leaves plucked from the stem, used for a more subtle flavoring or as a garnish.

How to Choose Fresh Thyme

When purchasing fresh thyme, look for vibrant green leaves with no signs of wilting or browning. The stems should be firm and the aroma should be potent when lightly bruised. For dried thyme, ensure that the color is still a rich green and not faded, as this indicates freshness and quality. Always check the packaging date where possible, as dried herbs lose their potency over time.

Cooking/Prep Tips for Fresh Thyme

Fresh Thyme is a versatile herb that can bring a bright, earthy flavor to a variety of dishes. For intermediate and expert home cooks, it's important to note that thyme's flavor can withstand long cooking times, which makes it ideal for stews, roasts, and braises. However, adding fresh thyme leaves towards the end of cooking can provide a more pronounced aroma and a fresher taste. When using thyme, you can strip the leaves from the woody stems by running your fingers down the stem from top to bottom. If the recipe calls for sprigs to be added whole, the stems are generally soft enough to be eaten once cooked. Thyme is also well-suited for infusing oils or making herb rubs for meats.

Shelf Life of Fresh Thyme

Fresh thyme should be wrapped in a slightly damp paper towel and placed in a plastic bag in the refrigerator, where it can last for up to two weeks. Dried thyme should be stored in an airtight container in a cool, dark place to maintain its flavor for as long as possible, typically up to six months. Ground thyme, similarly, should be kept in an airtight container away from heat and light, and used within three to four months for best flavor.

Recommended Brands for Fresh Thyme

dried thyme: McCormick

ground thyme: Simply Organic

Cooking Techniques for Fresh Thyme

Roasting: Thyme sprigs can be placed on or under roasting meats and vegetables to infuse them with its distinctive flavor. The heat of the oven releases the essential oils, subtly seasoning the dish.

Finishing: Chopped fresh thyme can be sprinkled over a dish just before serving to add a burst of flavor and a decorative touch. This method is particularly effective in lighter dishes where thyme's flavor should be prominent but not overpowering.

Simmering: Adding whole sprigs of thyme to soups, stews, or sauces during the simmering process allows the herb to impart its flavor throughout the cooking time. The sprigs can be removed before serving.