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Savory Experiments

  • Recipe Index
  • Cooking Method
    • Air Fryer
    • Baking
    • BBQ
    • Casserole
    • Cast Iron
    • Freezer Friendly
    • Grilling
    • Instant Pot
    • Kid-Friendly
    • No-Bake
    • No-Cook
    • One-Dish
    • Slow Cooker
    • Under 30 Minutes
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    • Creole
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Savory Experiments

Thyme

Are you going to Scarborough Fair? Parsley, sage, rosemary and thyme. Some of the most iconic song lyrics ever written…

dried and fresh thyme

What is thyme?

Thyme, pronounced “time”, is a member of the genus Thymus of aromatic perennial evergreen herbs. It has medicinal and ornamental uses, but is most commonly used for culinary reasons and one of the most popular fresh herbs.

The thyme plant is robust and hardy so it withstands harsh weather and can be transferred in and outdoors depending on the season. It is fragrant and grows fast, making it ideal for the garden.

What Does It Taste Like?

Thyme is best described as having undertones of grass and wood with floral notes. As well as being earthy. Lemon thyme, of course, also has citrus.

How to use Thyme

All parts of the thyme plant can be used with the exception of the root system.

Leaves can be added at any stage of cooking and provide more flavor the longer they are cooked. They can also be used raw in salads and as a garnish.

Stems can be added to sauces and stews for flavor, but don’t break down, so you will fish them out before serving.

Thinner parts of the stem can be finely chopped or blended into salad dressing and marinades.

Types of Thyme

Common thyme and lemon thyme are the most popular varieties used in the kitchen. Lemon thyme is similar common thyme, but offers, you guessed it, a lemony scent and flavor. In most recipes, they can be used interchangeably.

Other types of thyme that aren’t common culinary ingredients include:

  • Woolly thyme
  • Creeping thyme
  • Wild thyme
  • Elfin thyme

Fresh vs. Dried

Dried thyme tastes nearly identical to fresh thyme as long as it is prepared correctly. By that, I mean rehydrated in some way. You don’t need to allow it to reconstitute in water or other liquid, just make sure it is added to a recipe with some moisture so it can freshen.

To substitute fresh for dried or vice versa, the general rule is 1 tablespoon of fresh for 1 teaspoon of dried. Rub dried thyme between your palms before adding to a recipe. It will release natural oils and help build flavor.

Remember that dried herbs do start to lose potency the moment they are opened. Chopped herbs are at best flavor for 6 months and start to mute thereafter. I discard any dried herbs more than a year old.

I keep track by marking the lids with the date opened using freezer tape and a marker or my handy dandy label maker.

Recipes that Use Thyme

  • Mushroom Risotto
  • Homemade Poultry Seasoning
  • Cajun Jambalaya 
Herb Stuffing Wreath
            blackened chicken in a skillet

Easy Blackened Chicken

Dinners + Entrees
            angle view of southern cornbread dressing in a baking dish

Southern Cornbread Dressing

Side Dishes
            sliced braised brisket with gravy

Slow Braised Brisket

Dinners + Entrees
            overhead view of homemade blackened seasoning

Homemade Blackened Seasoning

Seasonings & Spices
            bowl of Sauerkraut Soup with sour cream garnish

Sausage and Sauerkraut Soup

Soups
            white bowl of stewed tomatoes with thyme garnish

Balsamic Stewed Tomatoes

Side Dishes
            glass jar of balsamic thyme sauce

Balsamic Thyme Blueberry Sauce

Dips, Dressings, + Sauces
            pan fried steak with mushroom sauce

Mushroom Sauce for Steak

Dips, Dressings, + Sauces
            stuffing wreath

Herb Stuffing Wreath

Bread
            bowl of lamb stew

Easy Lamb Stew

Soups
            turkey burger with cranberry sauce

Thanksgiving Turkey Burgers (An Entire Thanksgiving Dinner Between 2 Buns)

Burgers, Sandwiches, + Paninis
            rolled turkey breast on a white plate

Herb Mayonnaise Roast Turkey Breast

Dinners + Entrees
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