Herb
Thyme
Thyme is a woody perennial herb with small aromatic leaves used fresh or dried in stocks, stews, roasts, and bouquet garni. Common thyme (Thymus vulgaris) is the kitchen workhorse; lemon, caraway, and wild thymes offer citrus or floral twists. Unlike tender herbs, thyme withstands long cooking and drying while keeping perfume. Sprigs and stripped leaves both appear in Mediterranean, French, and Levantine cooking; flowering tips are milder and more floral.
Also known as: Thym, Thymari, Za'atar thyme blends, Timo
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles. Showing 10 of 21.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.78 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.41 g
- Cholesterol 0 mg
- Sodium 26.5 mg
- Salt 0.05 g
- Total Carbohydrate 6.6 g
- Dietary Fibre 3.99 g
- Total Sugars 0.93 g
- Complex / starch 0.98 g
- Protein 3.15 g
- Water 90.7 g
- Energy 38.9 kcal
- Water 90.7 g
- Carbohydrates 6.6 g
- Sugars 0.93 g
- Monosaccharides 0.66 g
- Disaccharides 0.28 g
- Starch 0.98 g
- Amylose 0.25 g
- Amylopectin 0.74 g
- Digestible Starch 0.83 g
- Resistant Starch 0.1 g
- Fibre 3.99 g
- Soluble Fibre 1.4 g
- Insoluble Fibre 2.59 g
- Protein 3.15 g
- Plant Protein 2.99 g
- Fat 0.78 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.41 g
- Vitamins 377 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 0.98 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 75.3 µg
- Vitamin C 2 mg
- Vitamin E 1.84 mg
- Vitamin K 274 µg
- Minerals 294 mg
- Major Minerals 288 mg
- Trace Minerals 6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 0.98 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 75.3 · vitamin-e: 1.84 · vitamin-k: 273.8 ·
Minerals
Sodium: 26.49 · Potassium: 211 · Calcium: 51 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Thyme was used in ancient Mediterranean ritual, medicine, and food preservation.
Greek and Roman writers praised thyme as a hive plant and culinary aromatic.
Thyme became fixed in French provincial cookery and later classic bouquet garni.
Dried thyme and greenhouse pots made the herb a global pantry and garden staple.