Thyme: How to Use, Cook & Store

Thyme is a subtly aromatic herb with an earthy, mildly minty flavor.

This popular herb was used in 16th-century England by those suffering from bronchitis. Research has shown that a component of thyme known as thymol, is indeed effective in the treatment of acute and chronic bronchitis.

In one study, participants who were given a thyme supplement for 11 days reported a 16 percent reduction in coughing fits compared to the placebo group.1

How to Use, Cook & Store Thyme

Taste: earthy, mildly minty and lemony

Aroma: subtle, quite dry

Pairs well with: Versatile. Most meats including pork, lamb, duck, and goose.

Great for: All-purpose seasoning. Thyme can withstand long cooking times is great in slow-cooked dishes such as stews. Also good in sauces, marinades, and stuffings.

Prep like this: Doesn’t require chopping, as its leaves are tiny.

Store like this: Wrap the twigs individually in a dry towel and refrigerate.


  1. Kordali, S., Kotan, R., Mavi, A., Cakir, A., Ala, A., & Yildirim, A. (2005). Determination of the chemical composition and antioxidant activity of the essential oil of Artemisia dracunculus and of the antifungal and antibacterial activities of Turkish Artemisia absinthium, A. dracunculus, Artemisia santonicum, and Artemisia spicigera essential oils. Journal of agricultural and food chemistry, 53(24), 9452-9458.

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