10 Tasty Thyme Recipes (2024)

FAQs

What dishes are thyme used in? ›

The herb can be used to season meats, stocks, soups, and more. Not a lot of thyme (or time) is needed to elevate vegetables to the next level. A simple sprinkling while roasting or is enough to make the vegetables stand out on their own. It can even be used when baking by adding the herb into doughs and batters.

Whether used fresh or dried, thyme leaves are fantastic for elevating a variety of dishes, including pasta, soup, roasted vegetables, pizza, sauces and proteins like chicken, fish, pork and beef.

Thyme. When it comes to herbs that pair fantastically with beef, thyme is a classic. Whether used fresh or dry, thyme rounds out the flavours and adds a touch of depth to beef dishes of all sorts, including stews and casseroles. Thyme also tastes great as a rub or herb crust on steak or roast beef.

Though there are something like 300 varieties of this herb, the most common types used in cooking are Thymus vulgaris (common thyme), Thymus citriodorus (citrus thyme, Thymus herba-barona (caraway thyme) and Thymus serpillum (wild thyme) – which is often found in United States.

Oregano. Almost any fresh herbs will make an acceptable substitute for thyme, but oregano is a great herb to start with. To use oregano as a substitute, note that you can use a 1:1 ratio for fresh thyme. The same goes when swapping dried oregano for dried thyme.

Oregano. Oregano works as a substitute for thyme as a fresh or dried herb. They are similar in taste since they are both members of the mint family. Use fresh oregano in an equal amount to replace fresh thyme and dried oregano for dried thyme.

They both have a strong flavor, but thyme is more pungent and has a slightly sweeter taste. Rosemary is more savory and has a slightly bitter taste. Both herbs can be used in a variety of dishes, but thyme is more commonly used in Mediterranean cuisine while rosemary is more popular in Italian and French cooking.

Traditional herb pairings are just the beginning, says our resident. Things get more interesting when you start experimenting. Try pears with rosemary, apples with sage and blueberries with thyme ... It's easy to pigeonhole herbs.

Left on the stem, hardier herbs like rosemary, dill, thyme, bay or sage can be spread in a single layer on a baking sheet or plate and placed in the freezer. Once frozen, transfer them into an airtight container for freezer storage without clumping. To use, simply remove herbs a sprig at a time.

Thyme. Peaches, cherries, honeydew and figs all benefit from the fragrant and flavorful herb thyme. Next time you make a peach pie, throw some fresh thyme in and savor the new flavor experience!

Is too much thyme bad for you? ›

Fresh and dried thyme is generally safe to eat or drink as a refreshing tea. But essential oils are different. They're highly concentrated and can be toxic in their undiluted form. Ingesting too much thyme in essential oil could cause a risky drop in your blood pressure.

Thyme tea is generally considered safe to consume and has a low risk of side effects.

If you're making a dish that will not require heat, then the leaves will need to be removed from the fibrous and woody stems. One exception is if you're using tender new-growth stems, then it's totally okay to chop the stems and add them with the rest of the ingredients.

One of the origins of the herb can be tied to is Southern France. Thyme is, after all, a staple ingredient in herbs de Provence. But it also extends beyond the Mediterranean into the Middle East; it is also a staple in za'atr, often tied to Syrian, Palestinian and Lebanese cuisines.

Thymeis an herb that's commonly used to flavor food. It's also been used since ancient times for different health and medicinal benefits and as a preservative. Today, it's used in a wide variety of products ranging from mouthwashes to teas and even nasal sprays – as well as in the kitchen.

Fresh herbs add so much flavor to a dish. In this recipe, basil, oregano, chives, thyme and parsley turn a normal bowl of penne pasta into an extraordinary main dish meal.

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