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This slender, densely populated branched herb has small pointed leaves and grows in the Mediterranean, as such it is an important ingredient in foods of that region. The cuisine of New Orleans depends heavily on this herb, as does French cooking. The flavour of thyme is reminiscent of mint.

  • Available all year round in fresh form, but peak season is summer.


  • Look for fresh bright green and grey leaves on a subtle branch.
  • Dried it can be purchased in chopped leaves or in ground form.


  • Refrigerate wrapped in damp paper towel in plastic bag for up to 3 days.
  • Store dried herbs in cool dark places in airtight container.


  • Whole branches can be added to soups and stews. The leaves will fall off as they cook and the branch can be removed just before serving.
  • Crush dried herbs between fingers to release flavourful oils before using.

Pairs Well With

  • carrots, corn, eggplant, onions, parsnips, sweet potatoes, squash, tomatoes
  • chicken, beef, pork, cheese, chicken, turkey, eggs, fish, meatloaf
  • herb breads, poultry stuffing, dried beans, soups and stews