robrambles.com
Default

Ingredient

thyme

Also known as: Dried Thyme Leaves

A small-leaved, earthy, slightly minty herb central to French and Mediterranean cooking; its sturdy, woody stems hold up to long, slow cooking better than more delicate herbs do, which is why it shows up so often in braises and stocks.

Buying guidance

Fresh thyme should look green and slightly springy, not dried-out or blackened at the tips. Dried thyme is one of the more durable dried herbs, but it still fades -- if rubbing a pinch between your fingers releases little aroma, it's past its useful life.

Substitutions

  • Fresh thyme in place of dried, or the reverse -- use about three times as much fresh as dried, and add fresh later in cooking since its flavor is more delicate.
  • Marjoram or oregano -- both earthy, savory herbs suited to similar slow-cooked dishes, though neither has thyme's faint minty edge.
  • Herbes de Provence -- already includes thyme along with other herbs; use a bit less to avoid piling on extra flavors.

Tips & common mistakes

Its tiny leaves cling tightly to a woody stem that stays tough even after cooking -- strip the leaves by running your fingers backward along the stem rather than chopping the sprig whole, or add whole sprigs and remove the stems before serving.

Storage

Fresh thyme's woody structure resists wilting, so it keeps notably longer in the fridge -- a couple of weeks wrapped loosely in a damp paper towel is normal, versus days for a delicate herb like basil or cilantro. Dried thyme also holds its aroma longer than many other dried herbs, keeping good flavor for close to a year if kept away from light and stove heat.

Used in 15 recipes