Thyme

What is thyme? About the ingredient thyme. Including 2,402 recipes with thyme, nutrition data, photos, and where to find it.

Contents

1. About
2. Nutrition facts
3. Where found
4. Food group
5. Weights & measures
6. Recipes2302
7. References
8. Related

About

Thyme is a good source of iron and is widely used in cooking.

Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs.

Thyme, while flavourful, does not overpower and blends well with other herbs and spices.

Thyme is sold both fresh and dried. The fresh form is more flavourful but also less convenient; storage life is rarely more than a week. While summer-seasonal, fresh thyme is often available year-round.

Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced ½ to 1" apart. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. If the recipe does not specify fresh or dried, assume that it means fresh.

Depending on how it is used in a dish, the whole sprig may be used , or the leaves removed and the stems discarded. Usually when a recipe specifies 'bunch' or 'sprig' it means the whole form; when it specifies spoons it means the leaves. It is perfectly acceptable to substitute dried for whole thyme.

Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Leaves are often chopped.

Thyme retains its flavour on drying better than many other herbs. As usual with dried herbs less of it is required when substituted in a recipe.

Recipes using thyme

There are 2302 recipes that contain this ingredient.

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Created: February 13, 1999 Last updated: over 4 years ago