Too Much Thyme In My Soup? Top 99 Best Answers

1. Chervil The delicately sweet taste of chervil gives soups, sauces and salads a soothing aroma that we often associate with spring. Served fresh, this herb is full of vitamins, stimulates circulation and has a detoxifying effect.

2. Ginger Ginger and galangal are classic Hildegard herbs that are used both as a kitchen spice and as an effective naturopathic home remedy. Both ginger and galangal ensure a pleasant, fine sharpness that is refreshing and spicy. It can be used fresh, dried and ground in a variety of dishes.

3. Caraway Caraway is known in Hildegard medicine primarily as a remedy for diarrhea and as a contribution to caraway tea. As a natural organic bitter spice, it helps to stimulate digestion with food that is difficult to digest and to prevent general stomach problems.

4. Cinnamon Cinnamon is a source of healthy bitterness, which has a warm and intense fragrance with sweet and slightly woody and earthy flavors. For dishes and pastries, it imparts a subtle spicy and sweet taste aroma. In addition, cinnamon harmonises with the aromas of cloves, nutmeg, vanilla, cardamom, ginger and coriander. Cinnamon also pairs well with chili and cayenne pepper to enhance their spicy flavors. Infographic Cinnamon Bitter Herb When cooking, always add cinnamon at the end, otherwise the taste will be too bitter.

5. Barberry The barberry, also known as barberry, is a tart autumn fruit that contains many valuable, healthy bitter substances. In Asia, barberries are used as a spice in rice dishes so that the rice’s mildness can be accompanied by health benefits.

6. Fenugreek The use of fenugreek originated in the Persian Empire as a naturopathic herbal remedy, beauty elixir and spice. The seeds have a spicy-bitter taste reminiscent of lovage. The full aroma unfolds with light roasting, which also reduces the existing natural bitter substances.

7. Mustard seed Mustard is an important spice in every German kitchen. Beyond its taste, mustard is used as a remedy in natural medicine. Mustard’s bitter properties contribute to two unique functions: (i) its healthy organic bitter compounds stimulate digestion; and (ii) helps stimulate blood flow.

8. Asafetida Asafetida is a resin extracted from the roots of the Asafetida plant (Ferula Assa-foetida). The name refers to a foul odor that describes the pungent, absolutely unpleasant odor of the bitter resin. After briefly frying in hot fat or oil, the smell disappears and reveals a very appetizing flavor. Asafetida is commonly used in South and West India and in Middle Eastern cuisine. It adds flavor to all kinds of soups, sauces and vegetable dishes. It is also commonly used in pickling dishes, relishes and chutneys.

9. Thyme

Thyme is a common Mediterranean spice. It can be used fresh or dried. In dried form, thyme retains a tangy flavor that develops in foods when lightly cooked. Thyme can be added to dishes during cooking to enhance its healthy bitter properties.

10. Marjoram

Marjoram possesses naturopathic essential oils that contribute to its flavor and distinctive aroma. Marjoram is a powerful spice that was already used by Hildegard von Bingen and, unlike many other herbs, should be used sparingly. It can be used fresh, dried or even frozen.

11. Lovage

The sharp taste and the slightly bitter notes of lovage are reminiscent of celery. The leaves of the lovage are also similar to those of the celery. However, compared to celery, lovage has an even spicier flavor enhanced by a unique bittersweet flavor that can act as a natural digestive aid.

12. Rosemary

Rosemary is highly aromatic with a slightly bitter and earthy flavor. The taste is comparable to a mixture of camphor and eucalyptus. Both fresh rosemary leaves and dried herbs are suitable for preparing meals. It goes well with meat dishes, fish dishes, salads, soups, potato and mushroom dishes.

13. Tarragon

Tarragon is a spice with a particularly unique aroma. Its slightly spicy to sweet taste is particularly popular in French and Italian cuisine. Tarragon is a great seasoning for fish, poultry, sauces and salads. Both the leaves and the flowering twig tips are used for seasoning.

14. Bay Leaves

Laurel (bay leaves) is a dominant spice with a spicy, slightly bitter taste. Dried bay leaves are part of the bouquet garni. Despite (or perhaps because of) its unique flavor, bay leaves adapt well and complement all acidic and bold savory dishes.

15. Sage

Sage has an intense, slightly natural bitter taste with dominant camphor tones. Note that the older the leaves harvested, the more bitter the taste. If you’re growing sage in the garden, be patient because the spice doesn’t develop its full aroma until the second year.

16. Cardamom

This spice from the ginger family helps relieve the symptoms of a cold. Chewing cardamom seeds helps fight bad breath, especially garlic and alcohol odors. In addition, some connoisseurs swear that cardamom brightens the mood.

17. Wild garlic

Wild garlic is the perfect alternative for all connoisseurs who like the taste of garlic but don’t like its effect on the breath. Wild garlic should not be dried, but eaten fresh, frozen or pickled. Wild garlic can be added whole, chopped, or frozen directly to a meal. It can also be processed into wild garlic oil or pesto.

18. Watercress

Watercress is often used in salads or as a spice for soups or sauces. It is rich in vitamins and minerals, as well as bitter substances for health, which is why it is also widely used in natural medicines for coughs and colds. Watercress is best served fresh, when its bitter and slightly spicy flavor is at its peak.

19 Bertram

Bertram is Hildegard’s darling. It looks a bit like chamomile and has a uniquely spicy taste. Bertram can also be used as a condiment by rubbing the fresh root or herb over a meal. Using bertram as a spice improves the flavor of food while promoting the digestion and utilization of nutrients.

20. Hearty

Savory tastes very spicy with clear notes of pepper. Flavor varies depending on when the savory is harvested; it is generally more intense in winter than in summer. Savory has long been a staple in dishes like beans, but it’s a versatile and powerful spice that can liven up many different dishes.

21. Oregano

Oregano is commonly known as the “pizza spice”. The tart, aromatic herb has become an indispensable part of modern cuisine, although this plant has only been used for seasoning for around 200 years. However, oregano was already widely used as a remedy by the ancient Greeks.

22. Mugwort

Mugwort is one of Hildegard’s medicinal plants that has often been forgotten. Due to the very bitter taste and tart aromatic scent, it is not as popular as the comparatively mild and versatile herbs such as dill, basil or oregano. When adding mugwort to your dishes, use it sparingly. Even small amounts of this spice are enough to intensely flavor your food, giving it a tangy and slightly bitter taste while still providing the healthy benefits of bitter.

23. Coriander Leaves (Cilantro)

Coriander is a spice that lends itself to experimentation in the kitchen, as its relatively mild flavor makes it difficult to dramatically change the flavor of a meal. Like many of Hildegard’s favorite remedies, coriander has a positive effect on our gut health while providing a very pleasant taste.

24. Turmeric

Turmeric is mildly aromatic and smells of orange or ginger. It has a sharp, bitter taste. Turmeric is the spice that gives curry its yellow color. It has been used in India for thousands of years as a spice and anti-inflammatory medicinal herb.

Hildegard von Bingen’s bitter for health

Hildegard von Bingen is widely known for her reputation as a saint, writer, composer and mystic, but one of the best things she left us is her vast knowledge of naturopathic remedies and bitters for health. Bitter compounds are present in all of the above spices, allowing those consuming reasonable amounts of these herbs to promote healthy metabolism and digestion.

High blood pressure, also known as hypertension, affects nearly half of all American adults (1). It is the most common preventable risk factor for heart disease (2). This article looks at the scientific research behind 10 herbs and spices that may help lower blood pressure.

Treatment of hypertension Hypertension is defined as having at least one of the following (2): systolic blood pressure (top number) above 130 mm Hg

diastolic blood pressure (bottom number) above 80 mm Hg

both systolic and diastolic values ​​above these values ​​You can control blood pressure with drugs such as ACE inhibitors (angiotensin converting enzymes) and calcium channel blockers. Many diet and lifestyle changes can also lower your blood pressure and lower your risk of heart disease. In fact, studies have shown that some herbs and spices can lower blood pressure, so consider adding these to your diet as well. Be sure to speak to your doctor before using any of the following herbs. Below are 10 herbs that may help lower blood pressure. Summary You can manage high blood pressure with medications, as well as with diet and lifestyle changes. Some herbs and spices can also help lower blood pressure.

1. Basil Share on Pinterest Natasa Mandic/Stocksy United Basil (Ocimum basilicum) is an aromatic herb that comes in a variety of forms. It is popular in alternative medicine because it is rich in various powerful compounds. Sweet basil is rich in eugenol. Research has linked this plant-based antioxidant to many health benefits, including lowering blood pressure (3). Studies suggest that eugenol may help lower blood pressure by acting as a natural calcium channel blocker. Calcium channel blockers prevent the movement of calcium into the heart and arterial cells, allowing blood vessels to relax (4). Animal studies have shown that sweet basil extracts help relax blood vessels and thin the blood, which in turn helps lower blood pressure (5, 6, 7). However, scientists need to do more research to investigate whether basil helps lower blood pressure in humans. Summary Basil contains compounds like eugenol that animal studies have shown may help lower blood pressure. However, more human research is needed.

2. Parsley Parsley (Petroselinum crispum) is a popular herb in American, European, and Middle Eastern cuisines. Native to the Mediterranean region, it has an impressive nutritional profile. Parsley contains a variety of compounds, like vitamin C and dietary carotenoids, that may lower blood pressure (8). Several studies have shown that carotenoid antioxidants lower blood pressure and LDL (bad) cholesterol, a risk factor for heart disease (8). Animal studies have shown that parsley lowers both systolic and diastolic blood pressure by acting like a calcium channel blocker — a type of drug that helps blood vessels relax and dilate (9). However, there is limited human research on parsley and blood pressure. Further research in this area is needed to better understand its effects. Summary Parsley contains a variety of compounds, like vitamin C and dietary carotenoids, that may help lower blood pressure. However, more human research is needed to confirm these effects.

3. Celery Seed Celery seed (Apium graveolens) is a versatile spice that’s packed with various nutrients like iron, magnesium, manganese, calcium, and fiber. Interestingly, some research suggests that celery seeds may help lower blood pressure. A study in rats looked at the effects of celery seed extract on blood pressure. The study found that celery seed extract lowered blood pressure in rats with pre-existing hypertension — but not in rats with normal blood pressure ( 10Trusted Source ). Researchers have suggested that compounds in celery seed extract may help lower blood pressure by acting as a natural calcium channel blocker. Additionally, celery seed is a good source of fiber, which has been linked to lower blood pressure (11, 12). However, there are few studies on celery seed and blood pressure. Scientists need to do more human research in this area. Summary Animal studies suggest that celery seed may lower blood pressure. This herb can be effective thanks to its dietary fiber and its action as a natural calcium channel blocker. Further studies are required.

4. Chinese Cat’s Claw Chinese cat’s claw has long been used in traditional Chinese medicine to treat a variety of ailments, including high blood pressure (13). Its scientific name is Uncaria rhynchophylla and it is also called Gou-Teng or Chotoko. However, do not confuse it with Cat’s Claw (Uncaria tomentosa). Despite their similar name and appearance, this plant has a different origin and chemical properties. Chinese cat’s claw contains several compounds, such as hirsutin and rhynchophyllin. Animal studies have shown that these can lower blood pressure by acting as natural calcium channel blockers. Additionally, these compounds can stimulate blood vessels to produce nitric oxide, which is a chemical compound that helps blood vessels relax and dilate (4, 14, 15). Animal studies support these effects, showing that taking Chinese cat’s claw extract or its compounds lowers blood pressure and aids blood flow. However, human studies in this area are still limited (13, 16). You can buy Chinese cat’s claw at select health food stores or online. Summary Chinese cat’s claw contains compounds that animal studies have shown may act as natural calcium channel blockers and help relax blood vessels. Further human studies are needed.

5. Bacopa monnieri Share on Pinterest Vaivirga/Getty Images Bacopa monnieri is an herb that grows in swampy areas in South Asia. Practitioners of Ayurvedic medicine use it to treat various ailments, including anxiety, memory problems, and high blood pressure (17). In animal studies, Bacopa monnieri helped lower both systolic and diastolic blood pressure by stimulating blood vessels to release nitric oxide (18, 19). A 12-week human study in 54 healthy adults examined the effects of Bacopa monnieri on memory, anxiety, depression and blood pressure. While the herb improved most mental aspects, it had no effect on blood pressure (20). Although the results from animal studies are promising, the effects of Bacopa monnieri on blood pressure in humans are still unclear. Scientists need to do more research on the effects of this herb. You can buy bacopa monnieri at health food stores and online. It is available in various forms including powder and capsules. Summary Animal studies suggest that the herb Bacopa monnieri may help dilate and relax blood vessels and lower blood pressure. However, human research is conflicting and limited.

6. Garlic Garlic is rich in many compounds that can benefit your heart. Garlic, in particular, contains sulfur compounds like allicin, which can help increase circulation and relax blood vessels. Taken together, these factors can help lower blood pressure (21, 22). A review of 12 studies involving over 550 people with hypertension found that garlic intake reduced systolic and diastolic blood pressure by an average of 8.3 mm Hg and 5.5 mm Hg, respectively. This reduction resembled the effects of blood pressure medication (23). A 24-week study in 30 people found that 600–1,500 mg of garlic extract was as effective as the drug atenolol in lowering blood pressure ( 24Trusted Source ). Summary Garlic contains compounds like allicin that have been shown to help relax blood vessels and aid in blood flow. Taken together, these factors can help lower blood pressure.

7. Thyme Thyme is an aromatic herb packed with healthy compounds. Rosmarinic acid is one such compound. Research has linked it to many benefits such as: B. a reduction in inflammation and blood sugar levels and increased blood flow. It may also help lower blood pressure (25, 26). Animal studies have shown that taking rosmarinic acid helped significantly lower systolic blood pressure by inhibiting angiotensin-converting enzyme (ACE) (27, 28). ACE is a molecule that constricts blood vessels and increases blood pressure. Therefore, inhibition may lower blood pressure. Other animal studies have shown that taking thyme extract reduces risk factors for heart disease, such as total cholesterol, LDL (bad) cholesterol, triglycerides, and blood pressure (29, 30). However, there is limited human research on thyme and blood pressure. Scientists need to do more research to study these effects in humans. Summary Thyme contains powerful compounds like rosmarinic acid that animal studies have shown appear to help relax blood vessels. However, researchers need to do more human studies.

8. Cinnamon Share on Pinterest Etienne Voss/Getty Images Cinnamon is an aromatic spice that comes from the inner bark of trees in the genus Cinnamomum. People have used it in traditional medicine for centuries to treat heart conditions, including high blood pressure. Although how cinnamon lowers blood pressure isn’t fully understood, animal studies suggest it may help dilate and relax blood vessels (31). A review of 9 studies involving 641 participants showed that taking cinnamon reduced systolic and diastolic blood pressure by an average of 6.2 mm Hg and 3.9 mm Hg, respectively. This effect was stronger when people consistently took cinnamon for 12 weeks (32). In addition, a review of 3 studies involving 139 participants with type 2 diabetes examined the effects of taking cinnamon. Those who took 500 to 2,400 mg of cinnamon daily for 12 weeks experienced an average reduction in systolic blood pressure of 5.39 mm Hg and diastolic blood pressure of 2.6 mm Hg (33). Cinnamon is easy to incorporate into meals. Concentrated cinnamon supplements are another option. Summary Cinnamon appears to help dilate and relax blood vessels, which may help lower blood pressure.

9. Ginger Ginger is incredibly versatile and a staple in alternative medicine. Humans have used it for centuries to improve many aspects of heart health, including circulation, cholesterol levels, and blood pressure (34). Both human and animal studies have shown that ginger intake lowers blood pressure in several ways. It acts as a natural calcium channel blocker and natural ACE inhibitor (35, 36). Calcium channel blockers and ACE inhibitors are types of blood pressure medications. A study of more than 4,000 people found that those who consumed the most ginger — 2 to 4 grams per day — had the lowest risk of developing high blood pressure ( 37Trusted Source ). Ginger is delicious and easy to incorporate into your diet at mealtimes. Alternatively, you can buy ginger supplements online. These are more concentrated. Summary Ginger appears to lower blood pressure by acting as a natural calcium channel blocker and dilating blood vessels.

10. Cardamom Cardamom is a delicious spice with a slightly sweet, intense flavor. It is packed with various antioxidants that can help lower blood pressure. A 12-week study of 20 adults newly diagnosed with high blood pressure found that taking 3 grams of cardamom powder daily reduced blood pressure significantly, bringing it close to the normal range ( 38Trusted Source ). Test-tube and animal studies suggest that cardamom may help lower blood pressure by acting as a natural calcium channel blocker and diuretic (39). A diuretic is a compound that helps remove water retention during urination. Although these results are promising, research in this area is still relatively new. Therefore, scientists need to conduct additional studies to further investigate the effects of cardamom in humans. Cardamom is easy to incorporate into cooking or baking. Alternatively, you can take a cardamom supplement or cardamom extract under the guidance of your doctor. Summary Animal and human research suggest that cardamom may help lower blood pressure by acting as a natural calcium channel blocker and diuretic. However, further human studies are needed.

#1: Parsley

Parsley tops the list as it makes a great garnish for all your soups. And don’t forget flat-leaf parsley (Italian parsley), which not only serves as a garnish but also adds loads of flavor and nutrients, especially when used with lovage in soup stocks.

#2: Chives

Chives are a close second because they’re also a great accompaniment and because they add a delicate onion flavor to almost any soup. Always add just before serving.

#3: Lovage

Lovage gives the stock of all soups more depth and flavor. It tastes particularly good in combination with flat-leaf parsley. Use the stalks as well as the leaves for better flavor.

#4-5: Savory and Thyme

Savory and thyme are good soup all-rounders that can be used in a variety of soups. And both make lovely additions to Bouquets Garnis. Combine them with parsley, chives and lovage to spice up your existing soup recipes.

#6 – 10: Basil, bay leaf, celery, cloves and marjoram

They are all close contenders for the top 5 spot because they are so versatile and because they all work so well together. If you’re serious about making gourmet soups, you’ll find them indispensable in your arsenal.

36 popular soups, herbs and spices

Here’s a list of the 36 herbs and spices we recommend in this gourmet soup guide. You will find that we use the classification system we have developed to create your own bouquet garnis. If you need more information about this system and how it improves your cooking, read this article.

Fusion soup herbs:

Bay leaf, chervil, chives, marjoram, parsley.

Mild soup herbs:

Anise, basil, borage, dill, fennel, celery, coriander, burnet.

Robust soup herbs:

Garlic, Ginger, Hyssop, Lemon Balm, Lovage, Mint, Oregano, Savory, Sorrel, Tarragon, Thyme.

Soup Flavors and Spices:

Allspice, cardamom, cayenne pepper, cloves, coriander seeds, cumin, juniper, mace, paprika, rosemary, sage, turmeric.

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Thyme! It’s a must have in every kitchen if you ask me. This humble little herb is most commonly used in European and Mediterranean dishes, but can also be found in a variety of recipes and even drinks!

If you have never cooked with thyme before, you will find out today what this flavorful herb can do, what dishes you use it for and how best to store it.

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What is thyme?

The origin of thyme can be traced back to ancient communities in and around the Mediterranean. Today, due to its many culinary uses and ease of cultivation, it is used to flavor all types of dishes and can be used in almost any type of cuisine.

Thyme actually belongs to the mint family and is a close relative of oregano. There are two popular varieties of thyme; Common thyme and lemon thyme. These are the two most commonly used in cooking.

As you would expect, the lemon thyme has a distinct lemon flavor and aroma. This adds a beautiful, subtle element to a variety of culinary dishes.

Not only is it used in a variety of dishes, thyme is also said to have medicinal uses. It contains antiseptic and antibacterial properties found to be beneficial in aromatherapy, stimulating the immune system and circulatory responses.

Fun Fact: The active ingredient in thyme, called thymol, is used in personal care and household sanitizers. Who knows, you might already be using some of these products in your home!

How does thyme taste?

There are many different types of thyme, each with subtle differences in taste. In general, thyme has a sharp, almost minty flavor. It’s earthy with floral undertones and is a little bit sweet and a little bit peppery.

It has a subtle flavor so it blends very well with other herbs, making it a staple in any spice rack.

Fresh VS dried

You can buy your thyme dried and in packets at the grocery store, or you can get it fresh. They are also very easy to grow indoors, so having a thyme plant in your kitchen is a great idea!

There are some important differences between fresh thyme and dried thyme that you should be aware of before you start cooking.

As with most herbs and other ingredients, dried thyme will last much longer than fresh thyme. When properly preserved, fresh thyme will keep for one to two weeks, but dried thyme can be stored for up to a year after opening.

Another important difference to know before cooking is that you need to use more thyme when it’s fresh. The general rule is to use eight times more fresh thyme than dried.

For example, if your recipe calls for ¼ tablespoon of dried thyme, it’s best to use 2 tablespoons of fresh thyme. This is because dried thyme has been shrunk and the flavor is concentrated in smaller pieces, giving it less volume and more potency.

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Of course, a fresh ingredient always has more flavor and nutrients. So if you’re using a dried thyme recipe, cook it at an early stage so it has time to release all of its flavors and nutrients.

Important fact: the longer thyme is cooked, the more flavor it releases. Keep this in mind when deciding when to add this herb to your recipe.

What do you use thyme for?

One of the great things about thyme is its versatility. Due to its subtle flavor it can be used with many different herbs such as basil, chives, oregano, parsley, rosemary and tarragon. Thyme adds an extra layer of flavor to your dish without being overwhelming.

Thyme is most commonly used to cook baked, roasted, or braised chicken dishes, but it also pairs well with other meats like beef, pork, and lamb. You can add it to a marinade, use it as a condiment, use it as part of a dry rub, or add it to your filling. Aside from meat, thyme can also be added to seafood like fish sauces or soups like clam chowder.

If you want to add thyme to something lighter, tomatoes and thyme are a very popular pairing when cooking. It is also used to flavor eggs and cheese. An excellent addition to a tomato and cheese omelet!

You can even add thyme to some of your favorite beverages. You can make your own thyme tea at home and if you want something refreshing, a cool glass of honey, lemon, tarragon and thyme juice will definitely quench your thirst.

Another great way to add thyme to your drink? A cocktail with thyme! You can add this to a mojito for an extra layer of flavor.

What is the best way to store thyme?

As with all ingredients, fresh is best! For the best thyme to add to your dishes or drinks, I highly recommend getting a small plant and keeping it in your kitchen. Just grab a few leaves and add them straight to your dish.

If you prefer to buy them from the store, there are definitely some ways to keep them fresher longer.

Fresh thyme leaves will keep for up to three days if refrigerated and stored in an airtight container. However, it’s best to store your thyme with the stem attached, as you can wrap it in a damp paper towel and seal it in a plastic bag. This will take much longer; up to two weeks!

Of course, dried thyme will last the longest. Store dried thyme leaves in a tightly closed glass container at room temperature.

Because they are dried, the leaves never expire, but quickly lose their flavor over time. It is best to use them within a year.

Print What does thyme taste like? Ingredients Thyme Preparation Thyme has a pungent, earthy and slightly minty taste. It also has hints of floral, sweet, and peppery flavors.

Make hearty dishes tastier with thyme!

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Have you ever heard that folk ballad “Scarborough Fair”? You know, the one that lists a bunch of herbs in the middle of each verse: parsley, sage, rosemary, and thyme? Although popularized in the 1960s by singer-songwriter duo Simon & Garfunkel, the song has its roots in medieval England; it is named after a large open air market that took place in Scarborough, a town outside of Yorkshire in northern England. All manner of traders, farmers, entertainers and visitors gathered at the fair to eat, drink, celebrate and, yes, stock up on herbs.

Back then, herbs were valued for their numerous purported medicinal and healing powers: parsley, to calm the stomach and cure toothache; sage used to treat epilepsy, liver failure and fever; Rosemary, for everything from cleaning teeth to repelling evil spirits. Thyme, the most powerful of all, has long been associated with courage, bravery and strength on the battlefield; It was known to be an antidote to poison, a remedy for the plague, and more.

Although you might see thyme in the ingredient lists of some of your favorite hygiene and beauty products these days (that’s thanks to thymol, a naturally occurring chemical found in thyme oil that has antimicrobial and antifungal properties), you’re more likely to get it in recipes for roast chicken, turkey or stuffing, or as an ingredient in a range of seasoning mixes for dried poultry.

But what exactly is thyme? how to use it And what do you do when a recipe calls for it but you don’t have any in the fridge or spice rack?

Thyme, Defined (& How to Cook With It)

Thyme or Thymus vulgaris is an herb originally from the Mediterranean region and belongs to the same family as oregano, basil, mint and shiso. It consists of small, rounded green leaves that grow in tufts on woody stems. Common thyme (which you’ve probably come across the most) has an earthy, minty, slightly lemony flavor. And there are more than a hundred other varieties, often with names to match their flavor profiles: orange thyme, caraway thyme, and za’atar thyme, for example.

Because of its grounding, savory-sweet, not-overpowering flavor, thyme can add complexity and warmth to a whole range of dishes: poultry, steak, mushrooms and other vegetable dishes, and even delicate desserts.

To use fresh thyme in recipes, gently pull the leaves from the stems (as described here), finely chop and use generously. Thyme stays super flavorful even when dried, so you can buy dried thyme to keep in your spice rack, or try your hand at DIY (i.e., “drying yourself”).

But what if you come across a recipe that calls for thyme but don’t have the herb on hand? Fear not – we have a range of suggestions, fresh and dried.

The Best Thyme Substitutes

Fresh herbs

Any number of fresh herbs (and their dried derivatives) work as substitutes for thyme in both sweet and savory recipes. The ratios you will see below are slightly different for each type of herb. Note that for recipes where sprigs of thyme are tied together in a bouquet garni (a bundle of herbs tied together used to flavor soups, stews, or large cuts of meat), it is best to substitute sprigs of oregano or marjoram, or savory, and not basil.

oregano

Fresh or dried, oregano has many of the same earthy, minty, savory, and slightly bitter notes as thyme. It also has a spicy, vegetal undertone that gives it a nice complexity. Use fresh oregano in a 1:1 ratio to fresh thyme and dried oregano in a 1:1 ratio to dried thyme. If you swap out fresh oregano for dried thyme, use double the amount of oregano. But if you’re substituting fresh thyme for dried oregano, consider using half the amount of dried oregano for the required amount of fresh thyme, as the dried herb can be potent and unbalance your recipe.

marjoram

You can also use fresh or dried marjoram instead of thyme. It has a woody, minty profile similar to oregano but with a sweeter and more delicate flavor. The same rules apply here as with oregano: Swap fresh marjoram 1:1 for fresh thyme; a 1:1 swap of dried marjoram for dried thyme; half the amount of dried marjoram in exchange for fresh thyme and twice the amount of fresh marjoram for dried thyme.

basil

Because it belongs to the same family as thyme, you can use basil instead of thyme in many dishes. Fresh basil is very liquorice-like and light-colored, so use half the amount of fresh basil as fresh thyme and swap it out for dried thyme at a 1:1 ratio. Dried basil is a little more subdued, so a 1:1 swap for fresh thyme or a 2:1 swap for dried thyme would be appropriate.

savory

Savory is another herb in the mint family with a peppery, robust — and, yes, savory — flavor. Replace fresh savory 1:1 with fresh thyme and dried savory 1:1 with dried thyme. Use 2:1 fresh savory for dried thyme and half the amount of dried savory in place of fresh thyme.

Dried herb and spice mixes

Any of the following herbs can be used in a 1:1 ratio with dried thyme; Use half as much instead of fresh thyme. A word of caution though: since some of these contain powdered flavoring agents or dried seeds, you may not want to include them in sweet recipes with thyme.

poultry seasoning

This spice blend typically contains thyme, nutmeg, thyme, marjoram, black pepper, rosemary and sage and is a natural substitute for thyme.

Italian spice

A blend of dried basil, marjoram, thyme, oregano, and rosemary, this ultra-fragrant spice blend is another great choice for a thyme substitute.

Za’atar

Hailing from the Levant region, za’atar generally contains dried thyme, oregano, marjoram, sometimes citrusy sumac, and toasted sesame seeds and salt. You may want to reduce the amount of salt in the recipe when using za’atar as a substitute for thyme.

herbs of Provence

This blend of dried herbs from Provence in France often consists of dried basil, marjoram, parsley, rosemary, tarragon, thyme and fennel seeds. It has a very distinctive flavor, so you might want to start adding it a little to a thyme (pun much intended) if you’re swapping it out in a dish.

What is your favorite recipe to use thyme in? Let us know in the comments!

A teaspoon or so of these leaves add a pungent, woody flavor to dishes. Depending on the specific variety you use (and there are over 100 of them!), we can also get flavors of lemon, mint, cumin, or even orange. Thyme is a spice, meaning we use it both for its aroma and for the flavor it brings to our dishes, and is one of the herbs used in a classic bouquet garni.

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Is It Safe to Eat Thyme Stalks?

Do you know if it is safe and/or healthy to eat the stalks/woody part of the thyme herb once diced? I often use thyme in cooking and the small stalks often end up in my kitchen. I also read that you can use it to make salted rolls.

dr gourmand says…

Great question(s). I (and often my wife) spend a lot of time picking the herbs off their stalks. The stalks of herbs vary in texture from more stick-like to a softer and more edible texture. Herbs like thyme, oregano, and rosemary are more stick-like, and things like parsley and cilantro have a softer, more edible texture.

In truth, this is a matter of personal preference. For me, I prefer not to use the more stick-like herb stalks in my recipes, but would have no hesitation in adding something like parsley or cilantro stalks.

There are a few ways to approach this depending on your preferences. If you have an herb like thyme, adding whole sprigs to your recipe works great. As you prepare the dish, some leaves may come off, but the stalk remains intact and you can easily remove the stalks when you’re done. Alternatively, you can pick the leaves and add them to your dish. The stalks can be dried and used for the salt rubs you’re asking about (more on that in a moment).

The technique of adding whole stems to a dish for an herb like parsley or cilantro doesn’t work as well. The stems will cook and become limp, making them difficult to remove from the bowl. As such, I prefer to pluck my cilantro and discard the stalks. That doesn’t mean you have to throw away the stems. For example, if you’re chopping parsley, basil, or cilantro, there’s no reason not to chop the stalks along with the leaves. However, the further you get to the root end of the stem, the less delicate they are, so you might want to snip off the first few inches of stem and discard these (or dry them for your salt rub).

Salt rubs can be a great idea. They will add a lot of flavor to your dish, especially things like grilled or fried seafood or chicken. The leftover stalks can be dried in a 170°F oven for about an hour and then crushed in a mortar and pestle or blender until a fine powder and then mixed with an equal amount of salt. It’s a good idea to experiment with one or two herb stems at a time until you get the flavors you love.

After all, there’s no reason to think this is anything but healthy for you. Herbs are a great way to add great flavor to your food and help you reduce the amount of salt added as a condiment. One thing to note is that drying herbs changes the flavor somewhat. For example, fresh basil and dried basil are two very different flavors, while there is less of a difference between dried and fresh rosemary. The flavor of the dried herb is more intense and a good rule of thumb is a 1 to 3 ratio – 1 teaspoon of dried rosemary has about the same aroma as 2 teaspoons of fresh.

Here are a few of my recipes with thyme:

Poached Salmon with Mustard Thyme Vinaigrette

Quickie Pork Chops with Thyme and Mustard Crust

Lemon Thyme Redfish

Orange Thyme Chicken

Bacon Thyme Potato Salad

Mustard Thyme Penne with Chicken

Thanks for writing

Timothy S Harlan, MD, FACP, CCMS

Dr Gourmet

A sprig of thyme is not a specific amount, such as a tablespoon or a pound. It’s really subjective, but the recipe writer knows that. Eyeball the amount you want and go with it. Thyme has a delicate flavor, and it would take a lot to overwhelm a recipe. If you want to twist our arm, the leaves of a regular sprig of thyme would equal between 1/4 and 3/4 teaspoon. However much you choose, choose one with lots of leaves on it.

Thyme is an extremely fragrant herb with thin, woody stems and small, sharp leaves. Available both fresh and dried, this herb is easy to find in most supermarkets year-round. It has been a staple in Southern European and Mediterranean cuisines for centuries.

use of thyme

Thyme goes well with meat, tomatoes and beans. It is the main ingredient in the classic French herbal combinations Boquet Garni and Herbes de Province. These herbal mixtures are often used to flavor meat, stews and soups. In Mediterranean cuisine, thyme is a popular spice for lamb dishes, as the slightly floral flavor of thyme brightens up the sometimes wild flavor of lamb. Za’atar, a popular herbal blend in Mediterranean cuisine, contains thyme as a key ingredient. Thyme is also used to flavor cheese, lentils, and even tea.

Because thyme goes so well with eggs, tomatoes, and cheese, it’s a great addition to omelettes and egg layers. This herb is also an ideal seasoning for poultry; it can be found in poultry seasoning mixes as well as recipes for stuffing.

Whether you use fresh or dried thyme will determine the amount used, as dried herbs are much more potent than fresh ones.

The Spruce / Bailey Mariner

Cooking with fresh thyme

Fresh thyme can be added to a recipe whole with the stalk, or the leaves can be removed from the stalk and then sprinkled into a bowl. If a recipe calls for a “sprig” of thyme, the leaves and stem should remain intact. When adding a whole sprig of thyme to soups, stews, or other recipes, the leaves usually fall off during cooking and the woody stalk can be removed before serving.

If a recipe calls for “fresh thyme,” the leaves must be removed from the stem. To remove the leaves from a fresh sprig of thyme, simply hold the top of the sprig with one hand, pinch the top of the sprig with your other hand, and then slide those fingers down the stem, which pulls the leaves away at the same time. The leaves come off easily. Fresh thyme leaves are so small that they usually don’t need to be shredded. The exception to stripping the leaves from the stem is when the stem is young and flexible and it may be too difficult to remove the leaves. In that case, chopping up the whole branch and adding it to the recipe is perfectly fine.

Unlike many other types of fresh herbs, fresh thyme can be added early in the recipe. The herb resists and benefits from long cooking times and will slowly infuse its flavor into the dish.

Cooking with dried thyme

Dried thyme retains much of the flavor of fresh thyme and is a suitable substitute for fresh in many cases. However, if substituting fresh thyme for dried thyme, use about a third of the amount of fresh thyme recommended in the recipe, as the flavor of dried thyme is much stronger than fresh. As with most dried herbs, it should be added at the beginning of the recipe.

Buy and store thyme

Fresh and dried thyme are sold and stored differently. Fresh thyme can often be purchased in bunches or as a group of sprigs wrapped in a plastic container. The fresh sprigs keep well in the fridge and should be wrapped lightly in plastic or stored in the original plastic clamshell container. When stored properly, fresh thyme will retain its freshness and flavor for one to two weeks.

Dried thyme is available year-round in most major supermarkets. Store dried thyme in an airtight container away from heat and light. When stored properly, dried thyme should retain its flavor and potency for up to a year.

This question already has answers here: I overcoated my food, what can I do to remove the strong odor? (2 replies) Closed 3 years ago .

I made a pumpkin soup with the side ingredients onions, ginger, garlic, cream, chili, nutmeg, pumpkin seed oil and sage. I accidentally added too much of the latter. I want to neutralize that.

Here’s what I’ve found and tried so far:

Add general counteracting advice like thinning out and more of (almost) everything else, both of which I don’t want to do.

Physically removing the sage, which is not applicable in my case as the sage has been ground.

Adding sugar (or sweet ingredients). I’ve partially done this but haven’t noticed any effect. While the sweetness hasn’t spoiled the soup just yet, I’m afraid adding more of it might.

This site recommends adding potatoes, which claim to soak up excess spices (in general). I’m skeptical of this claim as I can’t find any other source to confirm this. Said source uses very distant language in this passage. In general, if potatoes really soak up flavors, I might find them to be of little use as they soak up everything else.

By accident, I’ve found that adding salt (or salty ingredients) reduces the effect, but only to a certain extent. This also has the downside of making the soup overly salty.

Are there other reasons or reasons to believe that my assessment of the above options is too pessimistic?

MANY OF us know when food tastes good, but we can’t isolate which herb or spice — or combination — produces the flavor we want.

As such, some cooks choose spices out of habit rather than actual knowledge of how herbs and spices work together. If it’s Mexican, use the chili powder; Italian, reach for the oregano.

Knowing how spices taste can help you figure out what’s right and wrong about a dish. And the only way to know how things taste is to taste them.

You don’t learn by reading. Spice jars say how to use the spice—but not how it tastes. Herbal books describe the plant and how it grows – but not the taste.

“I’ve never seen a spice and herb flavor wheel,” says Steven Wirtz, technical services manager at Specialty Brands Inc., the maker of Spice Islands products. Such wheels, available for other food products such as wine, plot an ingredient’s flavor range on a circular chart.

Understanding herbs and spices is as easy as using them and learning while learning with the sniff-and-taste method. Do it every time you cook, and little by little you’ll know how each spice tastes and smells.

Whether you’re using fresh or dried, sprinkle a little of the herb or spice in the palm of your hand. Rub it in with your thumb to release its aroma, then take a good, deep breath that reaches the upper parts of your nose.

Aroma is an integral part of taste; Wirtz says that people’s sense of smell is about 10 times more sensitive than their taste buds.

Once you’ve mastered the aroma, sample a pinch and roll the herb on all areas of the tongue and palate. Taste buds on different parts of the tongue pick up different sensations.

To find out how a spice affects the other ingredients in a recipe, taste the base and then stir in a spice. Let things cook a little to release the full flavor of the spice and try again.

A guide to herbs and spices

Most cuisines start with a pinch of salt, some pepper, and an onion. In addition, each cuisine uses a recognizable repertoire of herbs and spices. Some are particularly associated with standard American preparations of meat, poultry, and fish. Here’s what the books have to say about some common spices; but to really understand them, you have to taste them.

PEPPER. Black, white and green pepper are forms of the same berry or peppercorn; each is harvested at a different stage of maturity.

Black: Dried, unripe pepper berries. Inside the dark pepper shell is a light core; That is why ground black pepper is a mixture of dark and light particles. Black pepper has a penetrating, aromatic odor and a sharp, pungent taste.

White: The ripened pepperberry. White pepper uses only the creamy white inner core of ripe pepper berries. White pepper has a pungent flavor but lacks the bouquet of black pepper. White pepper is often used for fish and in white sauces where black spots would spoil the appearance.

Green: Tender, unripe pepper berries. Green pepper is milder than black pepper and differs significantly from white pepper. Easy to shred.

SALT. The mineral table salt is actually the most commonly used spice in the world. It intensifies the natural taste of food.

ONION. A white, yellow, or red bulbous vegetable with a pungent flavor when raw; becomes soft and aromatic when cooked. Fresh onions sold in the spring and summer contain more sugar and water and are generally milder and sweeter than those sold the rest of the year that have been stored.

Spring Onions or Scallions: Immature bulbs with small bulbs and long green stalks. They have a slightly pungent taste.

Shallot: A dainty member of the onion family, shaped with a head of multiple cloves. The cream-colored flesh is green or purple in color and has a mild, delicate flavor that is sometimes described as somewhat like garlic.

LAUREL LEAVES. The leaf of the laurel tree; usually sold dried. The aroma of the crushed leaf is fragrantly sweet with a delicate lemony, clove-like perception. The taste is initially mildly aromatic and intensifies within a few minutes. One leaf is enough to flavor six servings of stew or soup; add too much and the food will be bitter. Use the whole leaf but remove before serving.

GARLIC. Strongly fragrant, pungent bulb of a plant related to the onion. Garlic is almost odorless until bruised or cut.

PARSLEY. herbs for flavoring and garnishing; available dried or fresh. The aroma is pleasantly fresh, slightly spicy and fragrant. The taste is tangy, slightly grassy, ​​sweet and pleasant. Fresh curly parsley has a slightly peppery taste.

ROSEMARY. Herb available fresh, dried or powdered. Crushed, rosemary has a pleasant, fragrant, eucalyptus-like aroma with a cooling camphor scent. The taste is slightly peppery, spicy and astringent, with a slightly bitter aftertaste. Finely grind the needle-like leaves or place in a piece of cheesecloth when cooking; remove before serving so they don’t get stuck in a restaurant’s throat.

SAGE. A member of the mint family, sage is highly aromatic, herbaceous, and spicy with a unique balsamic, bitter flavor.

THYME. The smell is warm, herbaceous and reminiscent of sage. It has a slightly snappy, tangy, rich flavor with a lingering spiciness.

MUSTARD. Available as whole or powdered seeds or prepared mustard.

White or yellow seeds: A slightly bitter initial taste develops into a pleasantly aromatic, warm pungency. These seeds have no odor when crushed.

Brown or Black Seeds: Ground seeds give off a characteristic irritating odor that becomes intense when wetted. The taste is initially bitter, but becomes strongly pungent.

CORIANDER. Whole seeds are used for pickling and some drinks. Ground seeds are used in baking, curries and other mixes. The taste resembles a mixture of caraway, cumin, sage and lemon zest. Its smell can best be described as similar to bologna or frankfurter as it is the main aroma for these items. The leaf of the plant is commonly called coriander or Chinese parsley; It is commonly used in Mexican, Chinese, and Indian cuisines.

Thyme adds an instant flavor to cooking, but can also offer health benefits when consumed in fresh or dried form, or when used to make tea.

Although there are more than sixty species of thyme, Thymus vulgaris, or garden thyme, is the most common culinary species. It is also the species most commonly used in historical recipes and medicines, particularly in and around Ancient Greece, Rome, and Egypt.

Thyme is a hardy, shrubby herb with drooping green-grey leaves and an intense aroma and flavor. This herb is native to the western Mediterranean region and extends to drier, sunnier climates in western Asia and southern Europe.

Health Benefits

This fragrant herb adds more than flavor to your favorite dishes. In fact, thyme essential oil is known for its ability to ward off bacteria and fungi, and has even been used to preserve food.

Thyme also contains a variety of minerals and vitamins that promote health. Thyme is full of vitamin C to support the immune system, potassium for healthy cells and manganese for bone formation and blood clotting.

Eating thyme and drinking thyme tea may provide other health benefits, such as:

inflammation reduction

Thymol, one of the key oils in thyme, can fight cyclooxygenase-2, or COX-2, an enzyme responsible for inflammation in the body.

Another oil in thyme, carvacrol, has a similar effect on inflammatory cytokines, which are signals your body uses to increase inflammation. This oil can help reduce it.

respiratory support

Thyme is also great for respiratory health, with some clinical studies showing its use in relieving coughs and relieving chest congestion. While fresh thyme is most helpful for this, the thyme essential oils available in thyme tea may also have some of these benefits.

Gastrointestinal Health

You can also take thyme to help with gastrointestinal problems. Thyme has antimicrobial properties that can help reduce germs in food and improve your gut microbes and overall gut health. This herb may also help increase appetite, support healthy liver function, and increase the protective lining of your stomach that helps protect the stomach lining from acid.

This document does not list all possible side effects and others may occur. Contact your doctor for more information about side effects.

See a doctor right away or call 911 if you have the following serious side effects:

What other drugs interact with rosemary?

If your doctor has directed you to use this medication, your doctor or pharmacist may already be aware of possible drug interactions and you may be monitored for them. Do not start, stop, or change the dosage of any drug without first consulting your doctor, healthcare provider, or pharmacist.

Rosemary has no known serious drug interactions.

Rosemary has no known serious drug interactions.

Rosemary has no known moderate drug interactions.

Rosemary has no known easy drug interactions.

This information does not include all possible interactions or side effects. Therefore, before using this product, tell your doctor or pharmacist about all the products you are using. Keep a list of all your medications with you and share this information with your doctor and pharmacist. Contact your doctor or health care professional for additional medical advice, or if you have any health questions, concerns, or more information about this medicine.

Rosemary (Rosmarinus officinalis) is often used as a spice in cooking, especially in Mediterranean dishes. It is also used as a fragrance in soaps and cosmetics. Traditionally, rosemary is used medicinally for:

improve memory

Relieve muscle pain and spasms

Stimulate hair growth

Circulatory and nervous system support

It is also believed to increase menstrual flow, act as an abortifacient (causing miscarriage), increase urine flow, and treat digestive disorders. Almost none of these uses have been scientifically studied in humans. However, a human study found that long-term daily intake of rosemary prevented thrombosis.

Rosemary has been shown in the laboratory to have antioxidant properties. Antioxidants can neutralize harmful particles in the body known as free radicals, which damage cell membranes, manipulate DNA, and even cause cell death. Also in the lab, rosemary oil appears to have antimicrobial properties (kills some bacteria and fungi in test tubes). It is not known if rosemary has the same effect in humans.

indigestion

Rosemary leaves are used in Europe for indigestion (dyspepsia) and are approved by the German Commission E, which reviews the safety and effectiveness of herbs.

muscle and joint pain

Applied topically (on the skin), rosemary oil is sometimes used to treat muscle pain and arthritis and to improve blood circulation. It is approved by the German Commission E for these purposes. However, there is no scientific proof that it works.

alopecia

In the past, rosemary was used to stimulate hair growth. In a study of 84 people with alopecia areata (a disease that causes hair to fall out, generally in patches), those who massaged their scalps with rosemary and other essential oils (including lavender, thyme, and cedarwood) daily for 7 months experienced experienced significant hair regrowth compared to those who massaged their scalp without the essential oils. But the study wasn’t well designed, and it’s impossible to say if rosemary caused hair growth.

Neutralizes foodborne pathogens

Several studies show that rosemary inhibits foodborne pathogens such as Listeria monocytogenes, B. cereus, and S. aureus.

improve memory or concentration

Rosemary is often used in aromatherapy to increase focus and memory and reduce stress. One study suggests that when combined with other pleasant-smelling oils, rosemary may lower cortisol levels and help reduce anxiety. Another study found that using lavender and rosemary essential oils reduced stress in nursing graduate students.

Cancer

Several studies suggest that rosemary extract may inhibit tumor growth by preventing cancer cells from replicating. One study found that rosemary alone and in combination with curcumin prevented breast cancer. A second study found similar effects of rosemary on colon cancer cells.