BBC

Thyme recipes

Thyme

No kitchen should be without the heady, aromatic flavour of thyme. There are many different varieties, both cultivated and wild, with flavours of mint, caraway, lemon, and stronger varieties that taste more akin to oregano.

Recipes using thyme

Main course

Light meals & snacks

Brunch

Starters & nibbles

Side dishes

Desserts

Cakes and baking

Drinks and cocktails

Other

See all recipes using thyme

Storage

Thyme is best when fresh but you can buy it freeze-dried.

Preparation

The intensely pungent flavour complements most meats, including chicken and game. Its robust nature means that it can withstand long cooking times and it is a good complement to slow-cooked dishes such as stews and daubes. It is one of the herbs used in bouquet garni, along with parsley and bay. Its flavour also marries well with other robust and heady herbs such as rosemary and sage. Chop it up in stuffings for poultry or lamb or use it chopped in a marinade for olives. Add sprigs to marinades for meat, fish or vegetables or tuck a few sprigs with half a lemon and an onion inside a chicken before roasting.

On this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

See more herbs recipes