Thyme is an aromatic herb that is widely used for culinary and medicinal purposes. The entire above-ground parts of the thyme plant, including the leaves, flowers and stems, are edible and full of flavor and health benefits. In this article, we will explore in detail the different edible parts of thyme and how they can be used.
Leaves
The leaves are perhaps the most commonly used part of thyme. The small, green leaves are where most of the flavor and aroma of thyme comes from. Thyme leaves can be used fresh or dried in a wide variety of dishes including:
- Soups
- Stews
- Salads
- Vegetables
- Meat dishes
- Egg dishes
- Breads
- Sauces
Thyme leaves pair very well with tomatoes, beans, grains, poultry, fish and eggs. The leaves release their flavor and aroma when cooked, infusing the entire dish. Dried thyme leaves are convenient for seasoning soups, stews, meat rubs and marinades. Fresh thyme leaves are best used at the end of cooking.
Nutrition
Thyme leaves are low in calories but pack a nutritious punch. Some of the nutrients found in thyme leaves include:
- Vitamin A
- Vitamin C
- Vitamin K
- Iron
- Calcium
- Magnesium
- Manganese
These nutrients make thyme leaves an excellent addition to recipes to boost the vitamin and mineral content. Thyme leaves also contain powerful plant compounds like flavonoids that act as antioxidants in the body to fight cell damage.
Flowers
The tiny flowers that bloom on thyme plants are also edible and impart a mild sweetness and flavor. Thyme flowers come in white, pink or purple hues. They can be used in both cooked dishes and eaten raw. Some ways to eat thyme flowers include:
- Salads – Add whole flowers for color and flavor
- Cheese platters – Garnish with flowers for decoration
- Fruit salads – Mix in flowers for a pop of color
- Roasted vegetables – Toss whole flowers with veggies before roasting
- Herb butters – Mix blooms into softened butter
- Meat – Stuff whole flowers into chickens along with other herbs
- Lemonade and teas – Steep flowers in drinks for aroma
- Jams – Stir flowers into jams just before canning
- Ice cream – Swirl flowers into freshly churned ice cream
- Edible flowers – Fry in light tempura batter and eat
Thyme blooms make lovely edible garnishes and add subtle flavor to dishes and drinks. The flowers and entire flowering tops can be harvested just before full bloom for the best flavor.
Nutrition
Like the leaves, thyme flowers also provide some beneficial nutrients including:
- Vitamin C
- Beta carotene
- Calcium
- Iron
- Potassium
These nutrients are present in small amounts. The flowers mainly provide flavor, color and aesthetic appeal.
Stems
The leafy green stems of thyme plants are tender and edible when thyme is young and actively growing. The stems provide texture and thyme flavor to dishes. Ways to use thyme stems include:
- Soups – Add chopped stems early in cooking
- Stocks – Throw a few stems into stock as it simmers
- Stir fries – Briefly cook chopped stems with veggies
- Pesto – Include stems when making thyme pesto
As thyme matures and gets woodier, the stems become too tough to eat. Use the more tender top parts of stems in cooking and the lower woodier stems only for flavoring stocks.
Nutrition
The stems of thyme have a similar nutritional profile as the leaves but in lower concentrations. They add these nutrients to dishes:
- Vitamin C
- Vitamin A
- Iron
- Magnesium
- Calcium
The tender green stems are favored in Thai and other Asian cuisines as an edible herb. Always use fresh young stems for the best flavor and texture.
Seeds
The tiny seeds that form after thyme flowers can also be sprouted and eaten. Thyme seeds are edible whether sprouted or used dried.
Sprouted Seeds
Thyme seeds can be sprouted by:
- Soaking seeds overnight in water
- Draining the water
- Leaving seeds in a warm dark place for 5-7 days, rinsing daily
- Watching small sprouts emerge from seeds
The sprouts will be 1-3 mm long. These tart, tangy sprouts can be eaten as:
- Salad garnish
- Sandwich topping
- Tossed into stir fries and omelets
- Piled on crackers and toast
Enjoy the sprouts fresh within a week for the best flavor and crunch.
Dried Seeds
Once fully dry, the seeds can be used just like dried thyme leaves. You can:
- Add seeds whole or crushed to stews, soups, marinades
- Make a salt and seed rub for meat
- Combine with beans or lentils in dishes
- Sprinkle over salads
- Use in place of leaves in any recipe
Dry the seeds completely to avoid any mold growth. Store in an airtight jar out of sunlight.
Nutrition
Thyme seeds and sprouts contain concentrated nutrition including:
- Protein
- Vitamin C
- Iron
- Magnesium
- Zinc
Sprouted seeds offer the most nutritional boost since they are fresh, live sprouts. Dried seeds still pack a nutritious punch.
Roots
Thyme roots are not typically eaten but they are edible. The roots can be cleaned, chopped up, boiled or roasted and added to other foods. Since their flavor is more concentrated, thyme roots are best used in small quantities. Ways to use thyme roots include:
- Chopped finely into soups and stocks
- Added to broths
- Roasted and added to salads
- Boiled with rice or grains
The tough, woody roots are not the most flavorful thyme part but still impart their essence when cooked. They are more often used dried or just for making stocks and broths.
Nutrition
Thyme roots provide these key nutrients:
- Iron
- Manganese
- Vitamin B6
- Potassium
- Magnesium
Since the roots only make up a small portion of meals, they do not contribute significant amounts of nutrients. But the nutrients are very concentrated.
Whole Herb
When possible, using the whole above-ground part of thyme will provide the full spectrum of flavors and nutritional benefits. You can bundle whole thyme plant parts together using kitchen twine to infuse dishes as they cook.
Flavor
Bundling the leaves, flowers, stems and seeds together gives a well-rounded thyme flavor to dishes like:
- Soups
- Stews
- Stocks
- Marinades
Remove the bundle before serving the dish or eat around it for bursts of intense thyme taste. The whole herb bundle infuses food as it simmers.
Nutrition
Using all the above-ground thyme parts ensures you get the full gamut of vitamins, minerals and antioxidants present in the herb. This includes:
- Vitamin C
- Vitamin A
- Vitamin K
- Iron
- Calcium
- Magnesium
- Potassium
- Manganese
No parts go to waste and you extract all the nutrients thyme has to offer. It’s an efficient way to boost the nutrition in soups, stocks and stews.
Cooking and Serving Tips
Here are some tips for getting the most flavor and nutrition out of edible thyme parts:
- Always use fresh thyme when possible – it has the best flavor and highest nutrient levels
- Wash thyme gently and pat dry to remove grit before using
- Chop leaves and tender stems finely to release aromas and flavors
- Add thyme early in cooking for mellow flavors or at the end for a fresh punch
- Use both leaves and stems in dishes
- Gently rub flowers to remove pollen before using
- Cook flowers very briefly – no more than 1-2 minutes
- Pair thyme with tomatoes, lemon, rosemary, beans, grains, onions
- Use fresh thyme sprigs as a pretty plate garnish
- Infuse vinegars and oils with thyme parts
- Dry excess thyme to use later
Treating thyme delicately and using all edible parts creatively helps bring out its best attributes.
Health Benefits
In addition to adding outstanding flavor to foods, the edible parts of thyme offer many health benefits. Here are some of the top reasons to use all parts of thyme in your cooking:
Antioxidants
Thyme contains flavonoids like apigenin, naringenin, luteolin, and thymonin. These act as antioxidants in the body to combat free radical damage and oxidative stress. The antioxidants are concentrated in the leaves and flowers.
Anti-inflammatory
The antioxidants in thyme also make it a potent anti-inflammatory. Thyme can help reduce inflammation in joints, the gut, heart and brain. Using the stems, seeds and roots in addition to leaves boosts the anti-inflammatory abilities.
Antimicrobial
Thyme oil and leaves have potent germ-killing abilities against bacteria, fungi and viruses. Thymol is the antimicrobial compound responsible for this beneficial effect. All thyme parts contain some thymol.
Cancer prevention
The apigenin in thyme may help prevent DNA mutations that can lead to cancer formation. Thyme also contains luteolin and other flavonoids that inhibit cancer cell growth. The leaves, flowers and stems supply these protective compounds.
Heart health
Thyme contains magnesium for healthy blood pressure, iron for blood formation, and vitamin K for proper blood clotting. The whole herb helps reduce cholesterol and prevent atherosclerosis too.
Digestive aid
Thyme helps relax intestinal muscles and improve overall digestive motility. This can relieve constipation and cramping. Thyme’s antibacterial action also kills gut pathogens to prevent infection and diarrhea.
Potential Risks
Along with its many benefits, a few precautions are needed when using thyme:
- Pregnant women should limit thyme intake since very high amounts may cause uterine contractions.
- Thyme oil or extracts should not be taken internally without medical guidance due to toxicity concerns.
- Some people may experience allergic reactions to thyme with symptoms like skin redness, itching, rashes, and trouble breathing.
- Thyme may interact with lithium, thyroid medications, cyclosporine and some high blood pressure drugs. Check with your doctor.
- Thyme leaves and stems can be eaten liberally, but flowers, roots and seeds should be used in smaller amounts since safety is unknown.
In normal food amounts, thyme consumed as a spice and herb is very safe. But certain populations should exercise caution and avoid extremely high intakes.
Frequently Asked Questions
Here are answers to some common questions about eating thyme parts:
Can you eat thyme stems?
Yes, the stems of thyme can be eaten. The tender green parts of stems can be chopped up and used along with the leaves in cooking. Older, woodier stems are best for adding to stocks and broths for flavor.
Are thyme roots edible?
Thyme roots are edible but their woody texture and intense flavor make them less desirable to eat. Roots can be cleaned, chopped and added sparingly to soups, broths and stews. They are most often used solely for adding flavor.
Can you eat thyme flowers?
The small white, purple or pink flowers that bloom on thyme are completely edible. They have a subtle, sweet thyme flavor. Thyme blooms can be used in salads, cheeses, fruit, desserts, ice cream, dressings and more.
Are thyme seeds edible?
Yes, thyme seeds can be eaten either sprouted or fully dried. Sprouted seeds add a fresh pungent flavor. Dried seeds have a concentrated thyme taste and can be used similar to leaves. Both provide nutrition.
What’s the best way to use thyme?
For the fullest flavor and health benefits, use more of the thyme plant than just the leaves. Chop tender stems finely, sprinkle flowers and dried seeds into dishes, and add strips of roots to stocks. Use fresh thyme whenever possible.
Conclusion
More than just the leaves of thyme provide edible taste and nutrition. The stems, flowers, seeds and roots also have value in the kitchen. Eating more parts of thyme maximizes the flavor and provides a wider array of vitamins, minerals and beneficial plant compounds. Use fresh thyme generously to boost the nutrition, aroma and appeal of all types of savory dishes. With its diversity of edible parts, thyme is truly an herb that deserves more exploration and use in any diet.
