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Thyme’s clove-like flavor and culinary versatility have made it a staple herb in many European cuisines, particularly French. While dried thyme is very potent, fresh thyme’s more subtle flavor and aroma is adaptable to use in a far wider variety of dishes.
As a very rough estimate, there are approximately four hundred 4 inch sprigs of fresh thyme per pound.
This bulk thyme is fine-dining restaurant quality, so it is fresher and higher quality than the fresh herbs found in most grocery stores.
We also offer fresh lemon thyme, a sub-species offering a similar flavor with a hint of citrus.
Fresh thyme should be stored in a plastic bag in your refrigerator crisper drawer.
Thyme dries extremely well. Because the leaves are small and have a low moisture content, thyme is an ideal choice for air-drying by hanging it in bunches. In a pinch you could use an oven to dry it more quickly, but its flavor may lose some complexity. Dried thyme is more potent than fresh and its flavor takes on an additional smokiness.
Up to two weeks fresh, one year dried.
RECIPES & TIPS
Whole thyme sprigs are added to marinades or bouquet garni for stock making, then discarded before serving. If thyme is going to remain in the finished dish, its tiny leaves are removed from their stems, and often chopped before being added.
Thyme works well with almost any meat, poultry or seafood, but is a particularly popular choice for seasoning chicken, lamb, pork, wild salmon, turkey and mussels. We also recommend it for use with venison.
Other common thyme flavor pairings include tomatoes, zucchini, potatoes, goat cheese, lentils, and traditional French mirepoix (onions, carrots, celery).
Browse our Herb Recipes Collection