Thyme

thym; thyme

Flavor and role: A woody-stemmed herb with small leaves, a subtle earthy and lemony aroma that holds up through long cooking. Both fresh and dried are widely used.
Typical dishes and uses: Bouquet garni, stews, roast chicken, Jamaican jerk, jollof rice, meat pies. In this book: ratatouille, jollof rice and meat pies.
Substitutes: 1 tbsp fresh thyme (leaves) = 1 tsp dried thyme. Oregano or marjoram can be used in the same amount.
Storage: Fresh: wrapped in a kitchen towel, 1-2 weeks in the fridge. Dried: 1-2 years airtight.
Main countries: France · Greece · Lebanon
Used in this book: Mince and Cheese Pie Jollof Rice Ackee and Saltfish Beef Bourguignon Beer-Can Chicken Bouillabaisse Roasted Butternut Squash Soup Carbonnade Flamande (Flemish Beef and Beer Stew)Cassoulet Chicken Pot Pie New England Clam Chowder Coq au Vin Jamaican Curry Goat French Onion Soup Chicken and Andouille Sausage Gumbo Irish Stew İskender Kebab Jamaican Beef Patties Jambalaya Jerk Chicken Nigerian Fried Rice Jamaican Rice and Peas Thanksgiving Roast Turkey with Herb Butter and Pan Gravy Shepherd's Pie Tourtière (Québec Meat Pie)Overnight-Soaked Ackee and Saltfish with Jamaican Fried Dumplings Ackee and Saltfish Cream Linguine Ackee and Saltfish Puff Hand Pies Red Wine-Braised Pepper Steak Pie Bangers with Ale and Caramelised Onion Gravy Overnight-Marinated Bourguignon with Glazed Onions and Croutons Bourguignon Dip Melt Hickory-Smoked Herb-Butter Beer-Can Chicken Homemade-Stock Bitterballen with Mustard Mayo Marseille Bouillabaisse with Rockfish Broth and Potato Rouille Boxty Pancake with Creamy Chicken, Leek and Smoked Bacon Seared Cabbage Boil with Andouille, Shrimp and Homemade Cajun Spice Crispy Parboiled Potato Hash with Smoked Sausage and Butter-Basted Eggs Dry-Brined Ribeye Bites with Thyme Butter Baste and Shallot Pan Sauce Oven-Braised Beef Cheek Carbonnade with Double-Fried Frites Cheddar Waffles with Beer-Braised Beef and Pickled Red Onion Slow-Baked Cassoulet with Pork-Rind Bean Stock and Garlic-Parsley Crust Chorizo and Smoked Paprika Chicken Cassoulet (French × Spanish)Cassoulet Tartine with Crispy Duck and Garlic Crumbs Seared Thigh, Mushroom and White Wine Chicken Pot Pie Chicken Pot Pie Soup with Puff Pastry Crackers Reverse-Seared Thick Sirloin with Shallot Chimichurri Wine-Steamed Clam Chowder with Crispy Bacon Clam Chowder Pot Pie Overnight-Marinated Burgundy Coq au Vin Coq au Vin Pot Pie Hand-Cut Skirt Steak Pasty in Flaky Dripping Pastry Cornish Pasty Hash Skillet with Puff-Pastry Crisps Slow-Braised Curry Goat with a Fresh-Toasted Curry Blend Curry Goat Birria-Style Tacos (Jamaican × Mexican)Curry Goat Loaded Fries with Scotch Bonnet Lime Mayo Cider-Braised Coddle with a Crisp Potato Top Beef Shin Efo Riro with Prawns, Smoked Fish and Two Greens Overnight Rib-Stock Erwtensoep with Katenspek Rye Cognac Deep-Caramel Onion Soup Gratinée French Onion Grilled Cheese with Dipping Soup Full English with Homemade Beans and Black Pudding Red Wine Galbi-jjim Bourguignon Berbere Brown Butter Barley Polenta with Garlic Mushrooms (Ethiopian × Italian)Slow-Baked Gratin Dauphinois with Thyme-Infused Cream Crispy Dauphinois Pavé Bites with Chive Sour Cream Seafood and Okra Gumbo with Shrimp-Shell Stock Cajun Gumbo Mac and Cheese with Andouille and Shrimp Stacked Gyros Loaf with Sumac Onions and Dill Tzatziki Crispy-Skin Hot Honey Salmon with Herbed Yogurt and Cucumber Ribbons Oven-Braised Lamb Neck Irish Stew with Pearl Barley and Herb Butter Irish Stew Skillet Hash with Crispy Potatoes and Fried Eggs Oven-Stacked Döner İskender Rough-Puff Jamaican Beef Patties with Braised Scotch Bonnet Beef Jamaican Curry Beef Gyoza with Scotch Bonnet–Lime Dipping Sauce (Jamaican × Japanese)Jamaican Patty Crunchwrap with Mango Salsa Cajun Brown Jambalaya with Shrimp-Shell Stock Kimchi Jambalaya with a Jammy Fried Egg Jambalaya Arancini with Cajun Rémoulade Pimento-Smoked Charcoal Jerk Chicken Jerk Chicken Rasta Pasta Jerk Chicken Puff Patties with Mango-Lime Dip Smoky Party Jollof with Crispy Spiced Chicken Chorizo and Prawn Jollof Paella Cheesy Jollof Stuffed Peppers Hand-Chopped Herb Khinkali with Beef Broth Golden Brown-Butter Kopytka with Wild Mushroom Sauce Oven-Braised Lapskaus with Smoked Bacon, Juniper and Brown Butter Crisp Loukoumades with Orange-Thyme Honey and Walnut-Sesame Brittle Cold-Fermented Manakish with Homemade Za'atar and Labneh Crispy-Skin Marry Me Chicken Thighs with White Wine Pan Sauce Bacon-Wrapped Beef and Pork Meatloaf with Balsamic Glaze Caramelised Onion, Seared Beef and Vintage Cheddar Pie Red Wine Braised Steak and Cheddar Pie Belgian Ale Moules with Cream and Triple-Cooked Tallow Frites Porcini-Stock Risotto with Butter-Seared Mushrooms Owambe Party Fried Rice with Homemade Stock, Liver and Prawns Nigerian Fried Rice Omurice with Scotch Bonnet Ketchup (Nigerian × Japanese)Nigerian Fried Rice Arancini with Scotch Bonnet Mayo Pisto Puff Tartlets with Honey Ricotta Garlic Confit Pollo al Ajillo with Fino Sherry Brined Pork Medallions with Dijon-Caper Butter Sauce Red Wine Beef Shin Potjie with Gremolata Potjie Pot Pie Tallow-Fried Poutine with Shallot Peppercorn Gravy Creole Rajma Red Beans and Rice (Louisiana × Punjabi)Confit Byaldi (Spiral Ratatouille)Sunday Rice and Peas from Dried Beans Jerk Chicken Rice-and-Peas Paella Rice-and-Peas Arancini with Jerk Mayo Oven-Braised Rouladen with Juniper Red Wine Jus Anchovy-Rosemary Butterflied Lamb with Red Wine Jus Cranberry-Glazed Turkey Stuffing Meatballs Butcher's Snags with Beer-Caramelised Onions on Toasted Sourdough Red Wine Lamb Shepherd's Pie with a Duchess Potato Crown Shepherd's Pie Loaded Jacket Potato Oven-Braised Short Rib and Porcini Ragù with Gremolata Lard-Fried Double-Dredged Chicken with Peppered Cream Gravy Brown-Butter Brussels Sprout Stoemp with Beer-Braised Sausages Tartiflette with Milk-Poached Potatoes, Caramelised Onions and Walnut Salad Chorizo Tinga Poblana with Avocado Crema Cast-Iron Toad-in-the-Hole with Beef Dripping and Red-Wine Onion Gravy Slow-Braised Pork and Beef Tourtière Tourtière Korokke with Maple Tonkatsu Sauce (Québécois × Japanese)Tourtière Sausage Rolls with Maple-Mustard Dip Vol-au-vent with Homemade Puff Shells and Egg-Yolk Velouté Coconut Waakye with Jerk Chicken (Ghanaian x Jamaican)Beef-Dripping Yorkshire Puddings with Slow Onion Gravy

Updated 2026-10-10