Natural form

Fresh thyme sprigs showing woody stems, tiny oval leaves, and natural branch structure.

Shows the reader exactly what whole fresh thyme looks like before any preparation — the defining visual form.

Herbs

Thyme

Earthy, floral herb for braises, roasts, and stocks

Tiny leaves with a warm, earthy aroma, thyme infuses braises, roasts, and stocks slowly without overpowering. Strip the leaves or toss in whole sprigs. Keep it cold.

Thyme is a tiny-leaved Mediterranean herb with a warm, earthy, gently floral aroma that infuses slowly and never overpowers — which makes it one of the most versatile cooking herbs. Its oils release over time, so it belongs in braises, stocks, roasts, and sauces from the start. Toss in whole sprigs to pull out later, or strip the leaves for rubs and dressings. It's a backbone of bouquet garni, herbes de Provence, and Creole and French cooking alike. Lemon thyme adds a citrus twist. Dried thyme is concentrated and equally at home in long-cooked dishes.

Measured in: g
Storage: Refrigerate
Shelf life: 14 days

Find it in

ProduceSpices Seasoning

Types & varieties

Common thyme

The everyday culinary type, earthy and warm.

Lemon thyme

Same earthiness with a bright citrus lift, great with fish and chicken.

Dried thyme

Concentrated leaves perfect for rubs, soups, and braises.

How to use

Add thyme early to braises, stocks, and roasts so its oils infuse gently over the cooking time. Drop in whole sprigs and fish them out, or strip the small leaves by running fingers down the stem for dressings and rubs.

Whole sprigs in stock, braise, and bouquet garni
Strip leaves for marinades and compound butter
Pairs with nearly every roast and stew

Fresh vs dried

Thyme is one of the few herbs that loses little dried — the leaves concentrate and the flavor holds up in long cooking. Use roughly a third as much dried as fresh; both suit slow-cooked dishes.

Common uses

Braises, stews, and pot roastsStocks and bouquet garniRoast chicken and vegetablesMushroom dishesHerbes de Provence blendsCreole and Cajun cookingCompound butters and dressings