Thyme: Fragrant Herb for Roasts, Soups & Marinades

Thyme (*Thymus vulgaris*) is a small-leafed herb in the mint family. Its warm, citrusy, earthy aroma shines in roasts, stews, soups, and marinades. Used both **fresh** and **dried**.

| Nutrient | Amount | |---|---| | Energy | ~3 kcal | | Carbohydrate | ~0.6 g | | Fiber | ~0.4 g | | Protein | ~0.1 g | | Fat | ~0.1 g | | Vitamin K | ~17 µg | | Iron | ~0.5 mg |

- Natural **antioxidants** (e.g., thymol, carvacrol) - **Vitamin K** for normal coagulation - Flavorful, **low-sodium** way to season food - Aromatics can help tame strong meaty or fishy notes

- Dried thyme can turn **bitter** if overused - Possible **allergy** or sensitivity for some people - **Essential oil** is very concentrated—culinary amounts only

- Classic in **bouquet garni** and **Herbes de Provence** - Perfect with **roast chicken**, lamb, mushrooms, tomatoes, beans, and root veg - Great in **stocks, soups, stews**, and citrus-garlic marinades - **Conversion:** 1 tsp dried ≈ **1 Tbsp fresh**

- Add **dried** thyme early; add **fresh** near the end - Strip leaves by pinching the stem top and pulling **against** the growth - Tie sprigs into a bundle for easy removal

The name comes from the Greek **thýmos**, linked to courage—thyme garlands were worn by warriors.