Thyme
Thyme
No Salt, No Sugar, No Preservatives
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One jar of good dried thyme quietly improves almost everything you already cook. It is the herb people sprinkle on roast chicken, seared steak, sheet-pan vegetables, buttery potatoes, and slow pots of white bean soup, the way some cooks treat an all-purpose seasoning. A little earthy, a little floral, a little woodsy, thyme adds savory backbone without pulling a dish in any one direction. Stir it into eggs, fold it into compound butter, or steep it in warm olive oil for dipping bread.
Thyme has anchored Mediterranean and Italian home cooking for centuries, from herb-roasted meats to long-simmered soups, because its flavor holds up to heat far better than most soft herbs. We pack our thyme fresh in small batches in Portland, so the leaves keep their green color and their aromatic oils instead of fading to grey dust.
Single ingredient: dried thyme. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.
Common Questions
How much dried thyme should I use so it does not turn bitter?
How much dried thyme should I use so it does not turn bitter?
Start with about half a teaspoon for a pot of soup or a tray of vegetables, then taste and build from there. Overdoing thyme pushes green, bitter notes forward, so add it in stages rather than all at once.
When should I add thyme during cooking?
When should I add thyme during cooking?
Because dried thyme holds its flavor through heat, add it early or mid-way through cooking. Simmering or roasting gives the leaves time to soften and release their oils into the dish.
Is dried thyme good in drinks?
Is dried thyme good in drinks?
Yes. Steep a spoonful in warm simple syrup for a few minutes, then strain, and use the syrup in lemonade or a daiquiri for a subtle herbal note.
How do I store dried thyme to keep the flavor?
How do I store dried thyme to keep the flavor?
Keep it in an airtight jar away from heat, light, and the steam of the stovetop. Stored that way it holds its aroma for many months.
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Ingredients:
Thyme
$12.00