Wild Thyme (Thymus vulgaris)

Mediterranean culinary herb — piney, citrus-herbal, savory

Wild thyme is a classic Mediterranean herb prized for its piney, lemon-tinged aroma and savory depth. Dried leaves and flowering tops withstand long cooking, making thyme essential for roasts, braises, soups and tomato dishes as well as salads and marinades when used sparingly.

• Botany: Thymus vulgaris • Family: Lamiaceae (mint family)
• Parts used: leaves and tender tops (dried)
• Profile: pine/woodland, lemon-zesty highs, warm herbal body
• Best for: poultry, lamb, fish, legumes, potatoes, tomatoes, mushrooms

Aroma & Taste

Concentrated, clean herbality with resinous pine notes and light citrus lift. Dried thyme is more intense than fresh; a little seasons a whole pot.

Culinary Uses

• Soups & stews: add early for deep infusion (vegetable, lentil, chicken, mushroom).
• Roasts & grills: rub onto chicken, lamb or vegetables with garlic and olive oil.
• Tomato & pan sauces: simmer briefly; finish with a fresh pinch off-heat.
• Salads & dressings: crumble a small pinch into vinaigrettes or grain salads.
• Classic blends: bouquet garni, herbes de Provence, Mediterranean rubs.

How to Use

• Timing: add early in long cooks; for bright top notes, add a final pinch just before serving.
• Crushing: rub dried leaves between fingers to awaken aroma; remove any woody stems.
• Fresh ↔ dried: rule of 3 — 1 tsp dried = 3 tsp fresh (roughly 1 Tbsp fresh).

Dosage & Kitchen Ratios

• Soups/stews: 1/2–1 tsp dried per 1 l (4 cups) base.
• Roasts/rubs: 1–2 tsp dried per 500 g (1.1 lb) meat or veg.
• Dressings: a pinch (up to 1/4 tsp) per 250 ml (1 cup) vinaigrette.

Pairings

Garlic, onion, lemon zest, bay leaf, rosemary, oregano, marjoram, parsley; olive oil, tomatoes, mushrooms, carrots, potatoes, beans, chickpeas; chicken, lamb, white fish.

Ingredients & Allergens

Ingredients: Wild thyme leaves (Thymus vulgaris).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Keep moisture out; close promptly after use.

Substitutes & Notes

Closest swaps: marjoram or oregano (use slightly less oregano). Wild vs. garden thyme can vary in intensity—start small and adjust.

FAQ

Is wild thyme the same as common thyme?
Names overlap. Culinary wild thyme here is Thymus vulgaris; intensity can vary with origin—dose to taste.

When should I add thyme?
Early in long simmered dishes; add a final pinch off-heat for fresh aroma.

How much dried thyme equals fresh?
About 1 tsp dried = 1 Tbsp fresh (3× by volume).

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de