Dried thyme is one of the most versatile herbs in the kitchen. It has a warm, slightly minty, earthy flavour that intensifies when dried, making it well suited to long-cooked dishes where fresh herbs would lose their punch.
It’s a cornerstone of French cuisine — essential in bouquet garni and herbes de Provence — and appears in countless roasts, stews, soups, and casseroles. It pairs naturally with lamb, chicken, root vegetables, and tomato-based sauces. A pinch added early in cooking builds a savoury depth that’s hard to replicate with other herbs.
Thyme can be cultivated on farms or gathered from wild stands in its native Mediterranean range, which is why both farmed and wild-harvested dried thyme appear on the market.
How it's made
Nutrition (per 100g)
1 tsp, leaves is about 1 g.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
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Where to next
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