Thyme is a spicy herb used in Creole cooking and in stuffing

Thyme is often used in poultry dishes and in stuffing around the holidays. Rub over game birds and turkey for a wonderful flavor in your holiday meals

The OASIS has advice on how to select top-quality Thyme. You'll find suggestions on how to prepare, season and cook using Thyme, information on the best time of year to buy and ways to store what's left for your next meal.

Selection Information

Usage: Creole dishes & stuffing. Rub over game birds or roasts.

Selection: Thyme is a spicy herb. In general, herbs should be fresh looking, crisp and brightly-colored.

Storage: Store dry but cool in your refrigerator.

Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

Seasonal Information

Thyme is available year-round.

Thyme Nutritional Information

Serving Size: 1 tsp dried Thyme leaves (1g)
Amount Per Serving
Calories 3	Calories from Fat 1
	% Daily Value*
Total Fat 0	0%
Saturated Fat 0mg	0%
Cholesterol 0mg	0%
Sodium 1mg	0%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	1%
Sugars 0g
Protein 0g
Vitamin A 1%	Vitamin C 1%
Calcium 2%	Iron 7%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Thyme is low in sodium, and very low in cholesterol. It's also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Magnesium, Zinc and Copper, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron and Manganese.

Thyme Tips & Trivia

Thyme includes the flavonoids apigenin, naringenin, luteolin, and thymonin.
Thyme was one of the embalming agents used by the ancient Egyptians in their mummification process.
Thyme originated in the Mediterranean region but is now grown in Asia, Europe and the Americas.