Fresh thyme
A Mediterranean herb whose small leaves flavour roasted vegetables, pulses, meat and dressings.
What it offers and why to use it
Herbal, earthy and slightly woody.
From shopping to cooking
Choose
Look for fragrant sprigs with lively leaves and no slimy or blackened stems.
Store
Refrigerate loosely wrapped in slightly damp kitchen paper. Freeze spare leaves for cooked dishes.
Prepare
Rinse and dry. Strip the leaves from woody stems, or add whole sprigs during cooking and remove before serving.
How to make the most of it
Good pairings
Garlic, lemon, mushrooms, potatoes, chicken, beans and olive oil.
How to substitute it
Use about one-third as much dried thyme, then adjust to taste. Oregano gives a different but compatible flavour.
Recipes with fresh thyme
Chickpea salad with tomatoes and tuna belly
A fresh, satisfying salad of chickpeas, cherry tomatoes, crunchy vegetables and tuna belly, brought together with a mild D…
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