An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • How to Choose Thyme
    Thyme’s small round leaves, which grow in pairs, can be gray green, dark green, or variegated with white edges. They should give off an earthy, slightly lemony fragrance when rubbed; lemon thyme has a more pronounced citrus scent. Look for fresh and bright sprigs; avoid brittle, brown leaves.

  • How to Store Thyme
    To prolong shelf life and preserve flavor, keep stems and leaves intact and unwashed until just before using. Wrap loosely and place them in the warmest part of the refrigerator, such as a compartment in the door, for up to 3 weeks. Do not wrap the herbs tightly or the trapped moisture may cause them to mold prematurely; many people add a crumpled paper towel to the bag as a safeguard. Discard the herb when the leaves turn dark or brittle or the stems begin to show traces of mold.

    How to Prepare Thyme
    Strip the leaves by grasping the stem at the top and running your thumb and forefinger down the stem. Thyme leaves are small and require no chopping.

  • How to Use Thyme
    Whole sprigs, stem and all, can be added to soups and stews for flavoring; remove just before serving.

    —Melinda Page

    Real Simple Thyme Recipes:

    See all Thyme recipes »

  • How To: Chop Rosemary and Thyme

    Fresh herbs like rosemary and thyme make a world of difference to the flavor of your dishes. Here's how to prep and chop them, quickly and efficiently.

     

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What's your favorite thyme recipe?

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Fruits and vegetables at their peak right now.

   
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