Region of Origin
Commodity:
Thyme
Description & Origin
Thyme is an aromatic herb in the mint family, along with oregano, rosemary, and many other culinary herbs. It is a shrubby herb with woody stems and small gray-green leaves. The flavor of the leaves is earthy, smoky, and sweet with a hint of minty freshness.
Thyme is believed to be native to the Mediterranean regions of Europe, Africa, and Asia. It was used by ancient Egyptians duri...
Other Names
Thimari (Greece), Thym (France), Timo (Italy), Thymian (German), Tomillo (Spanish), Zatr (Arabic), Bahçekekiği (Turkish)
Health Benefits & Nutrition
Thyme contains the essential oil thymol, which is a known antiseptic and is often used as an ingredient in mouthwash and disinfectants. It is also thought to relieve symptoms of respiratory illness.
Our Varieties
Thyme Common
AKA: Garden Thyme, Common Thyme
Description
Common or garden thyme has very small, spear-shaped, silvery-green leaves and relatively thin, spindly stems. The flavor is pungent and earthy but sweet with notes of fresh mint. It is an all-purpose herb that can stand in for any called-for variety of thyme.
Variety Tips & Tricks
Thyme is a versatile, all-purpose herb that can stand in for any called-for variety of thyme or other herbs that are closely related, such as oregano or marjoram.
Commercial Availability (Grown for the US Market)
Thyme Lemon
Description
Lemon thyme is a distinct variety of thyme that looks much like garden thyme, but is sweeter with a distinct lemon scent and flavor. Some cultivars of lemon thyme are golden around the edges of the leaves.
Variety Tips & Tricks
Lemon thyme can be used in any dish that calls for citrus where an earthy, pungent flavor may compliment the dish – or conversely, it may be used in any recipe that calls for thyme in which a citrus flavor would be beneficial.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Thyme is a popular culinary herb in Europe and the Mediterranean region, especially in the Levant region, France, and England. It is a key herb in a bouquet garni, and when dried it is used in the iconic French spice blend herbes de Provence. Its importance in French cuisine carried over to North America, where it has become an important herb in Creole and Caribbean cooking. The fresh herb has a milder, sweeter flavor than dried, which becomes more pungent with a stronger flavor.
Flavor Pairings
Lemon, Potato, Carrot, Mushroom, Chile Pepper, Shallot, Sweet Potato, Parsnip, Tomato, Strawberry, Blackberry, Apricot, White Bean, Honey, Walnut, Sesame Seed, Biscuit, Paprika, Camembert, Gouda, Egg, Chicken, Turkey, Pork, Lamb, Salmon
How to Store & Use in the Kitchen
Store thyme wrapped in a damp towel in a container in the fridge. Thyme can also be dried for long-term storage or infused into oils and frozen.
Fresh thyme leaves must be stripped from their woody stems for use in finished dishes. The stems can be added to soups or sauces as part of a bouquet garni.
Fight Food Waste Tips for root to stem cooking
Extra thyme can be easily dried for long-term storage. Just hang upside down in a dry area until the leaves are fully dried and then store in a sealed container.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32-39°F
RECOMMENDED TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INURY:
No
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
No
SENSITIVE TO ETHYLENE:
Yes-Low
Quality Assessment
Look for thyme with intact leaves free from excessive browning or blackening. The herb should be aromatic and fresh smelling. Stems may be thin or thick, with or without branching, depending on variety and season.
Important Handling Notes
Fresh herb leaves are susceptible to bruising; handle with care.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, fresh herbs may last 2-3 weeks.