Thyme
common thyme · garden thyme · Thymus vulgaris · lemon thyme (citrus variety)
Thyme is the herb of patience and long cooking. Its small, robust leaves are built for heat — unlike delicate herbs (basil, chervil, chives), thyme holds its character under prolonged cooking, releasing thymol and carvacrol (its characteristic aromatic compounds) gradually and without the rapid deterioration that destroys softer herbs. This makes it the natural companion for braises, stocks, roasts and anything that sits on the heat for more than 20 minutes.
Warm, slightly medicinal and deeply aromatic. The flavour is herbal and camphor-like from thymol, with an earthy depth. It is specifically savoury in character — unlike mint or basil, it moves away from sweetness.
The leaves are tiny and tough — they release flavour slowly and can be left in a dish for extended cooking without becoming unpleasant. Fresh leaves are slightly firmer than dried.
Refrigerate in a damp paper towel inside a bag for up to 1 week. Alternatively, store in a glass of water like cut flowers. Dried thyme keeps for 6–12 months in a sealed container away from heat and light.
Strip leaves from the woody stems by running your fingers against the direction of growth. The stems themselves can be added to stocks and braises and removed before serving (they are fibrous). Lemon thyme can be used raw in dressings; common thyme is best with some cooking.