Thyme

The one fresh herb that wants heat. Thyme's oils are stable enough to survive an hour in the oven or a pan of foaming butter, which is why it goes in at the start of a dish while every other herb waits until the end.

5 recipes Home + pro scale Year-round

Peak flavor

Year-round · woody stems, tight leaf

Hold at

34–38°F, wrapped loose in a dry towel

Pairs with

Butter, garlic, mushroom, potato, lemon, beef

Formats

0.5–2 oz clamshell · 8 oz and 1 lb bulk

Five recipes where thyme is not optional

Take the herb out of any of these and there is no dish left.

Garlic Butter Steak with Fresh Thyme The basting technique the whole dish is named for: butter, smashed garlic and a fistful of thyme sprigs. 25 minServes 4Medium

Lemon Thyme Roasted Chicken A whole bunch of thyme: under the skin, in the cavity, and scattered through the pan. 1 h 40 minServes 4Medium

Creamy Mushroom & Thyme Pasta Thyme goes into the pan with the mushrooms, not on top at the end. 35 minServes 4Easy

Roasted Potatoes with Garlic & Thyme Thyme roasts with the potatoes from the start — the one herb that can take 40 minutes at 425°F. 50 minServes 6Easy

Creamy Potato & Thyme Soup Leek and potato, but the thyme steeps through the whole simmer until it defines the bowl. 45 minServes 6Easy