Herb of the Month: Thyme

It’s the season to pick up fresh thyme. Packed with flavor and nutritious goodness, make this delicious herb part of your next meal.

'Tis the season to pick up fresh thyme. Packed with flavor and nutritious goodness, make this delicious herb part of your next meal.

Thyme Basics

This perennial herb is a member of the mint family and is native to southern Europe and the Mediterranean. It comes in dozens of varieties but the most common is Garden Thyme which has grayish leaves that emit a minty and lemony aroma. Subvarieties include French, English and Lemon thyme. French thyme has a more narrow leaf while English has a broader-sized leaf. Lemon thyme has a more pungent citrus aroma than other thyme varieties.

Nutrition Info

One tablespoon of fresh thyme has 3 calories and 8% of your daily dose of vitamin C. It also contains vitamin A, iron, and manganese. Thyme has also been used medicinally to help relieve a sore throat.

What To Do With Thyme

Use this herb with pork, chicken, lamb, fish, duck and veggies. It pairs very well with a variety of other herbs including parsley, sage, rosemary and oregano and is often used in Cajun and Creole cooking. It’s also a tasty addition to soups, stocks and salad dressings. Thyme leaves are so small that they often don’t need to be chopped, though doing so will release more of their flavor.

To preserve fresh thyme, bundle the leaves on the stems and hang upside-down, keeping it away from the light and heat. In about a week, take down the thyme (when crispy-dry), and remove the leaves by sliding your thumb and index finger across the stem. Dried leaves can be stored in an airtight container in a cool, dry place for up to 1 year.

Shopping Tip: Look for fresh thyme with bright green leaves that aren’t wilted. To store, wash fresh thyme, shake off excess water, wrap in a paper towel then place in a plastic bag in the refrigerator for up to 1 week. Trim any wilted parts before storing.

Recipes to try:
Keep Reading

Next Up

Herb of The Month: Marjoram

This lesser-known herb is a must-have in my garden. Learn more about the flavor of marjoram, plus find out why the ancient Greeks would stock up on it for funerals.

Herb of the Month: Mint

In this new series, we’re exploring new ideas using our favorite herbs. Many folks buy or grow fresh herbs but aren’t sure what to do with them. Check these fresh ideas on our first herb, mint.

Herb of the Month: Cilantro

Most folks just love it or hate it – cilantro is fresh, flavorful and super easy to grow. Find out what’s to love about this polarizing herb.

Herb of the Month: Lovage

Have you even heard of this fresh herb? Here's why lovage deserves some love.

Herb of the Month: Oregano

Sweet and spicy fresh oregano is totally different than the dried version in your spice rack. Fall is the perfect time to enjoy this hearty green herb.

Herb of the Month: Rosemary

Fresh herbs are becoming tougher to find as the weather becomes colder. Luckily, rosemary is still available- so grab a bunch while you still can!

Herb of the Month: Lavender

Nicknamed the "herb of love," lavender is in season now. For those new to the idea of cooking with lavender, we’ve got simple recipes to get you started.

Food Network Apps

In the Kitchen

Get over 70,000 FN recipes on all your mobile devices.

Facebook Messenger

Ask our bot for recipes, meal ideas and daily food trivia.

Amazon Echo

Just say "Alexa, enable Food Network skill" to get started.