Thyme

What Is Thyme (Kekik)?

Thyme is a culinary herb from the mint family with a strong, warm-spicy aroma. In Turkish, the name "kekik" is used broadly to cover a few botanically related species (the marjoram/Origanum group and the Thymus group).

It is used fresh or dried; drying intensifies its aroma. It is one of the most fundamental herbs of Anatolian cuisine, adding character to meat, vegetable, soup, and olive-oil dishes.

Nutritional Values of Thyme

As an aromatic herb used in very small amounts, thyme's contribution to a meal's nutritional value is negligible; therefore no detailed nutrition table is given here. Its value comes not from calories but from its strong aroma.

How Should Thyme Be Used?

Since thyme has a strong aroma, it is used sparingly, to taste; the thyme used in cooking is distinct from concentrated thyme essential oil. Concentrated essential oil is far stronger than the culinary herb amount and is not used the same way.

This information is general; thyme is a food, not a substitute for medical treatment.

How Is Thyme Chosen?

Good dried thyme is vivid green, smells strong, and has no foreign matter mixed in. Products with faded color, weakened smell, or that have become damp should be avoided; fresh thyme should have crisp, vivid leaves.

• Dried thyme should be vivid green and smell strong
• Should not be damp or faded
• Fresh thyme should have crisp, vivid leaves

How Is Thyme Stored?

Dried thyme is stored in a sealed jar in a cool, dry, dark place; light and moisture weaken its aroma. Fresh thyme is kept briefly in the fridge, wrapped in a damp cloth or with its water changed; it can be dried for long-term storage.

Using Thyme in the Kitchen

Thyme is used most in meat and chicken marinades, on the grill, in meatballs, vegetable dishes, soups, pizza, and olive-oil dishes. Dried thyme is added at the start of cooking, fresh thyme toward the end, to preserve its aroma.

What Is the Difference Between Fresh Thyme and Dried Thyme?

Dried thyme's aroma is more concentrated, so less of it is used compared to fresh thyme. Fresh thyme gives a fresher aroma and is usually added toward the end of cooking.

Frequently Asked Questions

Are thyme and marjoram the same?

They are close relatives, and in Turkish the name "kekik" sometimes covers marjoram too; though their aromas are similar, they differ in species and intensity.

What dishes does thyme suit?

It suits meat, chicken, meatballs, vegetable dishes, soups, pizza, and olive-oil dishes very well; its strong aroma adds character to these dishes.

How much thyme should be used?

Since its aroma is strong, it's added sparingly, to taste; too much can push the dish toward a bitter, overpowering flavor.