Cooking With Thyme: How to Use Fresh and Dried Thyme Without Overpowering a Dish
Thyme is a small-leaved herb with an earthy, woodsy flavor that can quietly support a dish without taking it over. It works especially well with chicken, pork, fish, potatoes, beans, mushrooms, tomatoes and other herbs, and it can stand up to longer cooking better than many delicate fresh herbs.
This guide explains the difference between fresh and dried thyme, how to remove the leaves from the stems, when to add thyme during cooking, useful flavor pairings and the best ways to store it.
What Does Thyme Taste Like?
Common thyme has a savory, earthy flavor with herbal and slightly floral notes. Lemon thyme adds a noticeable citrus aroma. Flavor varies among cultivars, so the thyme you grow or buy may taste somewhat different from another variety.
Thyme is at home with Mediterranean flavors. Try it in this Mediterranean Potato Salad.
Fresh Thyme vs. Dried Thyme
Fresh thyme has a softer, greener aroma, while dried thyme is more concentrated. When substituting dried thyme for fresh, use less dried thyme and adjust to taste rather than treating every conversion as exact. As a practical starting point, about one-third as much dried thyme as fresh is often reasonable.
Dried thyme works particularly well in soups, stews, braises, sauces and seasoning blends. Fresh thyme can be used in those same dishes and is also useful when you want a fresher herbal aroma near the end of cooking.
What Is a Sprig of Thyme?
A sprig is simply a small stem with leaves attached, not a standardized measurement. Sprigs vary considerably in length and fullness. If precision matters, strip the leaves and measure them rather than assuming every sprig contains the same amount.
A whole sprig is convenient in soups, sauces and braises because it can be removed before serving.
How to Remove Thyme Leaves From the Stem
For a mature woody stem, hold the tender end with one hand and run the fingers of your other hand down the stem against the direction of growth. Many of the leaves will release at once. Very young stems can be soft enough to chop along with the leaves, while thick woody stems are better discarded after the leaves are removed.
When to Add Thyme During Cooking
Thyme tolerates heat well. Whole sprigs can simmer in soups, stocks, sauces and braises, where they gradually perfume the cooking liquid. Chopped fresh leaves can go in earlier for integrated flavor or later when you want their aroma to remain more noticeable.
Dried thyme usually benefits from some cooking time so it can hydrate and release its aroma. Add it with other dried seasonings or while building the flavor base rather than sprinkling a large amount over the finished dish.
Chicken and thyme are a classic pairing. See Garlic Thyme Chicken Thighs.
Cooking With Lemon Thyme
Lemon thyme combines thyme’s herbal character with a citrus-like aroma. It works particularly well with fish, chicken, potatoes, asparagus and other vegetables. Use it where you might otherwise pair ordinary thyme with lemon zest.
Try thyme with fish and vegetables in Roasted Trout with Baby Potatoes and Asparagus.
Foods That Pair Well With Thyme
Thyme pairs naturally with garlic, onion, rosemary, sage, marjoram, oregano, parsley and bay leaf. It is especially useful with chicken, turkey, pork, lamb, fish, potatoes, mushrooms, tomatoes, beans, lentils, carrots and winter squash.
It also works with fruit when used carefully. Apples, pears, citrus and berries can handle a small amount of thyme, especially when the dish also contains honey, maple syrup, cheese or vinegar.
Maple Thyme Vinaigrette is one way to pair thyme’s savory character with a little sweetness.
How to Store Fresh Thyme
Keep fresh thyme refrigerated. One practical method is to wrap the sprigs loosely in a slightly damp paper towel and place them in a container or partially closed bag. Check them occasionally and discard any sprigs that become slimy or moldy rather than relying on a fixed number of storage days.
For longer storage, thyme can be frozen. You can freeze clean, dry sprigs or freeze chopped leaves in small portions. Thyme can also be dried for pantry storage.
For harvesting and drying fresh thyme from the garden, see When and How to Pick and Dry Thyme.
How to Store Dried Thyme
Store dried thyme in a tightly closed container away from heat, moisture and direct light. Dried herbs do not suddenly become unusable on a particular date, but their aroma fades over time. If the thyme smells weak when rubbed between your fingers, you may need more of it or it may be time to replace it.
What Can You Substitute for Thyme?
There is no perfect substitute because each herb has its own flavor. Marjoram or oregano can work in many savory dishes, while rosemary and sage are stronger and should generally be used more cautiously. A blend such as herbes de Provence can also work when its other herbs fit the recipe.
Thyme also pairs especially well with sweet potatoes. Try Crispy Parmesan Thyme Sweet Potato Stacks.
More Recipes Using Thyme
Frequently Asked Questions
Can you eat thyme stems?
The very tender tips can be chopped with the leaves, but mature woody stems are unpleasant to eat. Use woody sprigs to flavor a dish and remove them before serving.
Can fresh thyme cook for a long time?
Yes. Thyme is sturdy enough for roasting, simmering and braising. Adding some fresh leaves near the end can provide an additional fresh herbal aroma when desired.
Is dried thyme stronger than fresh thyme?
Generally yes by volume because drying concentrates the herb. Start with less dried thyme than fresh and adjust according to the dish and the age of the dried herb.
Still hungry? These recent recipes are ready when you are.
More Deliciously Yummy Recipes
- Homemade Blackberry Lime Curd
- Mashed Potato Recipes with a Twist: Comforting Sides for Family Gatherings
- Delicious Ways to Enjoy Winter Squash This Fall
- Garlic-Thyme Mascarpone Mashed Potatoes
- Roasted Delicata Squash with Cranberries, Orange & Pistachios
