Thyme is used as a culinary herb to provide added flavor to a variety of dishes. It’s available in both fresh and dried forms, but fresh thyme is thought to be far superior in flavor. Be sure to add thyme towards the end of cooking, as heat can cause the herb to lose its delicate flavor!
Storage Tips
Herbs in a plastic clamshell package actually keep well for a few days in the clamshell package in the refrigerator.
If your herbs didn’t come in a clamshell package, trim the stems then place them into a jar with about an inch of water in the bottom. If you need to refrigerate the herbs, place a plastic bag over the herbs/jar and then refrigerate.
Nutrition
Although you won’t get a ton of nutrients from thyme by using a small amount, this herb is still full of a variety of essential nutrients, including vitamins A and C, fiber, iron, copper, and manganese. (See more thyme nutrition facts on Self.com.)
Recipes
10 Easy Ways to Preserve Herbs
Blueberry Jam with Lemon and Thyme
Braised Turnips, Carrots, and Onions
Bruschetta With Smashed Beans, Sage and Kale
Butter Braised Kohlrabi
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
Cajun Stuffed Peppers
Callaloo Soup
Caramelized Onion Dip With Frizzled Leeks
Carnival Squash Stuffed With Apples and Thyme
Carrot & Radish Salad with Thyme Vinaigrette
Celeriac Puree
Challah Stuffing with Turkey Sausage, Leeks and Cherries
Chard Pizza With Onion and Ricotta
Cider Glazed Root Vegetables
Classic Ratatouille with Olives
Collard Greens with Tomatoes and Garlic
Collards Stuffed with Red Beans and Rice
Cranberry Pecan Stuffing
Creamy Onion Soup
Delicata or Acorn Squash with Thanksgiving Stuffing
Double Garlic Soup
Easy Hakurei Turnip Gratin
Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks
Fusilli with Fresh Tomato and Thyme
Garlic and Thyme Green Beans
Garlic Scape Tart
Grilled Baby Eggplant & Plum Tomatoes with Basil
Grilled Beet and Hummus Pita
Grilled Corn and Potato Chowder
Grilled Portabella Mushrooms Stuffed with Cranberry and Sausage
Grilled Whole Vidalia Onions
Hearty Rutabaga, Carrot, Parsnip and Sausage Soup
Jamaican Calaloo and Codfish
Jamaican-Style Calaloo
Jamie Oliver’s Smashed Celeriac
Jamie Oliver’s Smoked Beets
Kale and Potato Gratin
Kohlrabi and Potato Gratin
Kohlrabi-Bacon Pie
Lemon and Thyme Potato Gratin
Mashed Potato, Rutabaga, Parsnip Casserole w/ Caramelized Onion
Oven Roasted Baby Tomatoes with Thyme
Oven-Roasted Potatoes & Beets with Garlic-Lemon-Thyme Dressing
Pasta E Fagioli With Sausage
Pea Shoot Omelet
Pear, Shallot, and Delicata Squash Soup
Pizza with Broccoli Rabe, Roasted Onions, and Olives
Potato and Rutabaga Gratin
Potato Leek Soup with Cashew Cream
Potato, Spring Onion and Turnip Potage (Soup)
Quick Callaloo Potato Stew
Quinoa Pilaf with Crimini Mushrooms
Ratatouille
Raw Beetroosh
Risotto with Winter Squash, Leeks and Basil
Roast Pork Tenderloin with Thyme-Scented Plums
Roasted Beets with Orange and Thyme
Roasted Carrots With Fresh Thyme
Roasted Cauliflower, Celeriac and White Cheddar Soup
Roasted Delicata Squash with Mushrooms and Thyme
Roasted Eggplant Soup
Roasted Squash with Cranberries and Thyme
Roasted Summer Squash and Fennel with Thyme
Roasted Sunchoke Salad with Apple Cider Vinaigrette
Roasted Yam and Kale Salad
Romaine Salad with Lemon Thyme Vinaigrette
Root Vegetable Gratin
Savoy Cabbage and Sunchoke Pizzas
Slightly Spicy Beet and Apple Salad
Stuffed Bell Pepper with Thyme
Summer Vegetable Stir-Fry
Sweet Corn and Wild Mushroom Soup
Sweet Pepper Poppers
Tomato and Thyme Cod
Vegan Lentil Shepherd’s Pie
Vegetable Barley Chili
Vegetarian Eggplant Stew
Vegetarian Shepherd’s Pie
Warm Citrus Olives
West Indian Beef Curry with Calaloo
Wheat Berries with Charred Onions and Kale
White Bean and Collard Greens Soup