What Is Thyme?
Thyme is a culinary herb in the mint family with a strong, warm, spicy aroma. In Turkish, the name “kekik” is used broadly for several botanically related types, including marjoram (Origanum) and the Thymus group.
It is used fresh or dried; drying concentrates its aroma. It is one of the essential seasonings in Anatolian cuisine, adding character to meat, vegetables, soups, and olive-oil dishes.
Thyme Nutrition Facts
Because thyme is used in very small amounts as an aromatic seasoning, its contribution to a meal’s nutritional value is negligible; therefore, no detailed nutrition table is provided. Its value comes from its strong aroma, not its calories.
How Should Thyme Be Used?
Because thyme has a strong aroma, use a small amount and taste as you go; culinary thyme is different from concentrated thyme essential oil. The concentrated essential oil is much stronger than the herb used in cooking and is not used in the same way.
This is general information. Thyme is a food and is not a substitute for medical treatment.
How to Choose Thyme
Good dried thyme is bright green, strongly aromatic, and free of foreign matter. Avoid products that have faded in color, lost their aroma, or absorbed moisture; fresh thyme should have firm, vibrant leaves.
- Dried thyme should be bright green and strongly aromatic.
- It should not be damp or faded.
- Fresh thyme should have firm, vibrant leaves.
How to Store Thyme
Store dried thyme in a sealed jar in a cool, dry, dark place; light and moisture weaken its aroma. Fresh thyme can be kept briefly in the refrigerator, wrapped in a damp cloth or with its water changed; it can be dried for longer storage.
Using Thyme in the Kitchen
Thyme is most often used in marinades for meat and chicken, grilled foods, meatballs, vegetable dishes, soups, pizza, and olive-oil dishes. Add dried thyme at the beginning of cooking and fresh thyme closer to the end to preserve its aroma.
What Is the Difference Between Fresh and Dried Thyme?
Dried thyme has a more concentrated aroma, so use less of it than fresh thyme. Fresh thyme has a brighter aroma and is generally added toward the end of cooking.
Frequently Asked Questions
Are thyme and marjoram the same?
They are closely related, and the Turkish name “kekik” sometimes also includes marjoram; although their aromas are similar, they differ in species and intensity.
Which dishes pair well with thyme?
It pairs well with meat, chicken, meatballs, vegetable dishes, soup, pizza, and olive-oil dishes; its strong aroma adds character to these foods.
How much thyme should you use?
Because its aroma is strong, add it in small amounts and taste as you go; too much can make a dish taste bitter and overpowering.