thyme or 1/2 tsp. dried thyme
Thyme is a good source of vitamins C and K and contains thymol, a volatile compound with antimicrobial and antioxidant properties. It is very low in calories and used primarily for flavoring rather than nutritional content.
About
Thyme (Thymus vulgaris) is a perennial herb in the Lamiaceae family, native to the Mediterranean region. It features small, narrow, gray-green leaves on woody stems and produces delicate purple, pink, or white flowers. The herb has a warm, slightly minty, and earthy flavor profile with subtle lemon undertones in some varieties. Common cultivars include English thyme (the most widely used culinary variety), lemon thyme, and French thyme, each with distinct aromatic qualities. Dried thyme is produced by harvesting the herb before flowering and drying the leaves and stem tips, concentrating its essential oils and flavor compounds.
Culinary Uses
Thyme is a foundational herb in European cooking, particularly French, Italian, and Spanish cuisines. It is a key component of the classic herb bundle "bouquet garni" and herbes de Provence. Fresh thyme is used to season soups, stews, braised meats, roasted vegetables, and fish dishes, while dried thyme adds depth to marinades, rubs, and slow-cooked preparations. The herb pairs exceptionally well with lamb, chicken, root vegetables, mushrooms, and legumes. Thyme's oils become more concentrated when dried, making it suitable for longer cooking methods where fresh herbs would lose their delicate character.