Natural form

Dried thyme sprigs showing characteristic small, curled grey-green leaves along woody stems.

Shows the recognizable physical form of dried thyme as it appears straight from the package or jar.

Herbs

Dried Thyme

Pantry thyme for braises, rubs, and soups

Earthy and concentrated, dried thyme infuses braises, soups, and spice rubs with its warm aroma. Add it early so it softens and blooms. Keep it airtight and dark.

Dried thyme is earthy, warm, and concentrated — a pantry essential that infuses braises, soups, and spice rubs with its rounded aroma all year. Thyme is one of the herbs that dries especially well, keeping much of its character, so dried is a genuine workhorse rather than a compromise. The tiny leaves soften and bloom with liquid and time, so add it early. It's a backbone of Creole and Cajun seasoning, herbes de Provence, and countless braises. Use about a third the amount of fresh, and crumble it in to release the oils.

Measured in: g
Storage: Airtight
Shelf life: 540 days

Find it in

Spices Seasoning

Types & varieties

Dried common thyme

The everyday earthy seasoning leaf.

Part of herbes de Provence / Cajun blends

A core component of many dried mixes.

How to use

Add dried thyme early to braises, soups, stocks, and rubs so it rehydrates and infuses over the cook. Crumble it between your fingers to release the oils. It melds quietly into the background, supporting other flavors.

Add early for slow infusion
Crumble to release the aroma
About 1 tsp dried ≈ 1 tbsp fresh

Fresh vs dried

Thyme is one of the best herbs to keep dried — it loses little and stands up to long cooking. Use fresh when you want the green lift and whole sprigs; reach for dried in rubs, blends, and braises.

Common uses

Braises, stews, and pot roastsStocks and soupsCreole and Cajun blendsHerbes de ProvenceSpice rubs for meat and poultryBean and lentil dishesRoasted vegetables