Thyme
tym
Thymus vulgaris
Also called common thyme, garden thyme.
Herbal, savory, minty, peppery.
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.
Thyme is a backbone of the classic French bouquet garni and the blend herbes de Provence.
Common questions
- What does thyme taste like?
- Thyme is herbal, savory, minty, peppery. Its overall intensity is medium.
- What is the difference between oregano and thyme?
- Both are workhorse Mediterranean herbs that dry well, but they pull a dish in different directions. See the full comparison.
- What can I use instead of thyme?
- The closest swaps are Oregano (1:1, bolder and more peppery, less of the soft savory note); Marjoram (1:1, sweeter and milder). No substitute is exact, so taste and adjust.
- Should I buy thyme whole or 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 do you store thyme?
- Dried leaf airtight and dark keeps about a year. Fresh sprigs last a week or more wrapped in the fridge.
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