Thyme
tym
Thymus vulgaris
Herbal, savory, minty, peppery.
What it is
Thyme is the small-leaved Mediterranean herb Thymus vulgaris, in the mint family, with a warm, savory, slightly minty and peppery flavor that holds up well to long cooking. It is one of the most versatile herbs in Western kitchens, a member of both bouquet garni and herbes de Provence, and it pairs with almost any meat, bean, tomato, or root vegetable. Thyme dries well and keeps much of its character, which makes it a pantry staple as well as a garden one. Strip the tiny leaves from the woody stems, or simmer whole sprigs and pull them out.
Similar but different
Easy to mix up, different enough that swapping changes the dish.
- Oreganoherbal, peppery, slightly bitter, aromatic.
Compare head to head
What it pairs with
Goes wrong with: dishes that need a bright raw herb.
Common in French, Italian, Middle Eastern, Mexican cooking.
Whole vs ground
Thyme dries well and keeps much of its flavor, so dried leaf is a real pantry staple. Strip fresh leaves from the woody stems, or simmer whole sprigs.
How to handle it
Add thyme during cooking rather than at the end, since a few minutes of heat releases its flavor into soups, sauces, and roasts.
Storage
Dried leaf airtight and dark keeps about a year. Fresh sprigs last a week or more wrapped in the fridge.
Buying note
Buy whole dried leaves rather than powder, and look for fresh sprigs with firm, green leaves.
Classic dishes
bouquet garni, herbes de Provence, roast chicken, cassoulet.
Out of thyme? Substitutes
No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.
One odd thing
Thyme is a backbone of the classic French bouquet garni and the blend herbes de Provence.