Dried Thyme
Dried thyme is the dehydrated leaf of the thyme plant, offering an earthy, slightly minty herbal note that holds up well in long-cooked dishes.
How to buy
Buy dried thyme that still looks grayish-green rather than faded brown, and crush a pinch to check that it still smells sharp and herbal -- faded smell means faded flavor. Whole dried leaf, rather than powder, retains flavor longer and is easier to control in cooking.
How to store
Keep in an airtight jar in a cool, dark cabinet; dried thyme holds good flavor for about 1-3 years, longer than more delicate herbs like basil. Crumble a pinch between your fingers before using -- little aroma means it's time to replace it.
Culinary profile
- Flavor
- Earthy and slightly minty-lemony, with a savory, woodsy backbone that intensifies with long cooking rather than fading like more delicate herbs.
- Texture
- Small, dry, slightly needle-like leaf flakes that soften into the background once simmered.
- Aroma
- Herbal and faintly camphorous, with a savory depth that's more concentrated and less bright than fresh thyme.
How to prepare
- Simmered into stocks and braises — Added early, often tied into a bouquet garni, to flavor long-cooked dishes.
- Rubbed onto meats — Combined with salt, pepper, and oil as a dry rub before roasting.
- Mixed into stuffings — Folded into bread stuffing or dressing for savory depth.
- Infused into oils and butters — Steeped in warm fat to carry its flavor into finished sauces.
Classic dishes
American
- Thanksgiving stuffing — Bread stuffing seasoned generously with dried thyme and sage.
- Chicken noodle soup — A comforting soup simmered with dried thyme for savory depth.
- Pot roast — A slow-braised beef roast seasoned with dried thyme and bay leaf.
- Clam chowder — A creamy New England soup seasoned with dried thyme.
- Vegetable soup — A simple broth-based soup seasoned with dried thyme and bay leaf.
Italian
- Minestrone — A vegetable soup rounded out with a pinch of dried thyme.
French
- Bouquet garni — A tied bundle of herbs including thyme used to flavor stocks and braises.
- Coq au vin — Chicken braised in wine with dried thyme among its aromatics.
- Herbes de Provence — A dried herb blend built around thyme, rosemary, and savory.
- Roast chicken — A whole roast chicken rubbed with butter, garlic, and dried thyme.
Mediterranean
- Roasted vegetables — Root vegetables tossed with oil and dried thyme before roasting.
Cajun & Creole
- Gumbo — A Louisiana stew seasoned with dried thyme among its Cajun trinity base.
- Etouffee — A Cajun seafood stew seasoned with dried thyme among its spice base.
Caribbean
- Jamaican jerk seasoning — A fiery spice blend that leans on thyme alongside allspice and chile.
British & Irish
- Beef stew — A hearty braise simmered with dried thyme and root vegetables.
Substitutions
- Dried Oregano — More pungent and peppery than thyme; use less and expect a bolder, less woodsy result.