HerbFresh or dried leaf
Thyme
Thymus vulgaris
Small leaves, big kitchen use — soup, roast, and a simple steam.
Thyme is the herb you add without thinking: beans, mushrooms, chicken, tomato. A spoon of dried thyme in a bowl of hot water makes a clean steam for the room.
Traditional uses
- Everyday cooking, especially slow dishes
- A steam bowl when the house feels closed-in
- Thyme honey: a few sprigs steeped in warm (not boiling) honey
How to prepare
- 1
Strip tiny leaves or toss in a whole sprig and remove later.
- 2
Steam: 1 tbsp dried thyme in a bowl, pour boiling water, tent a towel, breathe the steam — not the water.
- 3
Dried thyme is concentrated; start with half the fresh volume.
Kitchen & home
- Keep a bunch in a glass of water on the counter for a few days.
- Lemon thyme is milder if common thyme feels medicinal.
- Add it early in a stew; the oil needs time.
Go gently
- Kitchen and steam use only.
- Do not ingest essential oil of thyme — this page is the leaf.
