Bulk Ground Thyme | Dried Thyme, Thyme Herb (2024)

FAQs

Bulk Ground Thyme | Dried Thyme, Thyme Herb? ›

Flaky dried leafy herbs are more popular than finely ground herbs. When comparing dried oregano vs ground oregano, ground thyme vs dried thyme, or another type of herb, you'll find that the ground varieties have much stronger flavors than dried herb leaves, so you'll require less of them.

Flaky dried leafy herbs are more popular than finely ground herbs. When comparing dried oregano vs ground oregano, ground thyme vs dried thyme, or another type of herb, you'll find that the ground varieties have much stronger flavors than dried herb leaves, so you'll require less of them.

Thyme: Substitute 3/4 teaspoon ground thyme for every 6 sprigs or 1 tablespoon fresh thyme.

Thyme is particularly rich in vitamin A and vitamin C. Vitamin A is an antioxidant known for being vital in maintaining healthy mucus membranes and skin as well as good vision. Vitamin C is essential to resist infectious diseases and protects against harmful pro-inflammatory free radicals.

Storage: McCormick Culinary® Ground Thyme has a shelf life of 720 days when stored tightly closed in a cool, dry place to protect against flavor loss and moisture. Avoid exposure to heat, humidity, direct sunlight and fluorescent light to maintain flavor and color.

Its texture makes ground thyme a great addition to marinades, rubs and soups. As a result of its concentrated nature, this type of thyme is often more potent in flavor compared to fresh leaves.

When cooking with herbs, keep a general rule of thumb in mind regarding the ratio of fresh to dry: Because dried herbs are often more potent and concentrated than fresh herbs, you need less if they're dry. That means the correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.

Generally, when swapping dried herbs for fresh herbs, you should use ⅓ of the amount of fresh herbs called for in the recipe. For example, if a recipe calls for 1 tablespoon of fresh thyme, then you would add 1 teaspoon of dried thyme. The same rule replies in reverse when swapping fresh herbs for dried herbs.

To substitute dried thyme for fresh thyme you can use a 1:3 ratio. In other words, use three times as much fresh herbs when the recipe calls for dried or use ⅓ as much if substituting dried when the recipe calls for fresh.

Hormone-sensitive conditions such as breast cancer, uterine cancer, ovarian cancer, endometriosis, or uterine fibroids: Thyme might act like estrogen in the body. If you have any condition that might be made worse by exposure to estrogen, don't use thyme. Surgery: Thyme might slow blood clotting.

Is too much thyme bad for you? ›

Fresh and dried thyme is generally safe to eat or drink as a refreshing tea. But essential oils are different. They're highly concentrated and can be toxic in their undiluted form. Ingesting too much thyme in essential oil could cause a risky drop in your blood pressure.

In traditional medicine, thyme is believed to have both analgesic (pain-relieving) and anti-inflammatory effects. However, research to support these claims is limited. Other lab and animal research has found that thyme may scavenge inflammatory free radicals.

How to tell if thyme is bad. Fresh thyme goes bad after a couple of weeks in the refrigerator. If the thyme is slimy and mushy, or the sprigs have wilted (meaning a loss in moisture and, therefore, a loss of flavor), the thyme is spoiled.

Dried thyme, when stored properly, can last between 1 to 3 years beyond the 'best by' date printed on the container. Unopened dried thyme can typically retain its quality for about 3 to 4 years. Once the container has been opened, it's best to use the dried thyme within 1 to 2 years for optimal flavor.

Left on the stem, hardier herbs like rosemary, dill, thyme, bay or sage can be spread in a single layer on a baking sheet or plate and placed in the freezer. Once frozen, transfer them into an airtight container for freezer storage without clumping. To use, simply remove herbs a sprig at a time.

1 tablespoon fresh herbs = 1 teaspoon dried herbs

This ratio works for herbs that have been dried and then flaked into small pieces. If you have dried ground herbs though, which are even more potent, go with four parts fresh herbs to one part dried ground herbs.

Oregano. Oregano works as a substitute for thyme as a fresh or dried herb. They are similar in taste since they are both members of the mint family. Use fresh oregano in an equal amount to replace fresh thyme and dried oregano for dried thyme.

Dried thyme is a common ingredient in many poultry dishes and creamy dishes, luckily if you ever discover you've run out of dried thyme, dried oregano makes for a great replacement. Dried oregano has the same earthy, herbaceous flavor profile as dried thyme.