Thyme
Thyme is the herb that holds a dish together without asking for credit. Subtle, a little earthy, faintly floral, it belongs in more pots than most cooks put it in.
What It Is
Thyme grows wild across the Mediterranean and has been used in cooking for thousands of years. The dried leaf is smaller and more concentrated than fresh, so a little goes a long way. It works in both slow, low heat and quick sautés without turning bitter or disappearing, which makes it unusually reliable.
It shows up in nearly every European savory tradition for a reason. Thyme plays well with garlic, onion, lemon, and most meats. It is one of the core herbs in a classic bouquet garni, and it anchors a lot of the flavor in soups and braises that taste like they took all day.
What To Do
Start with about half a teaspoon of dried thyme for a pot of soup, a pan of roasted vegetables, or a simple chicken dish. Rub it directly onto meat before cooking, stir it into a tomato sauce early so it has time to bloom, or add it to olive oil with garlic for a quick marinade. It pairs especially well with carrots, potatoes, mushrooms, and anything going into the oven.
Store it in a cool, dark spot in a sealed container and use it within a year for best flavor. Rub a pinch between your fingers before adding it to a dish. The smell will tell you exactly what you are working with.
