Thyme

Wholesale Fresh Thyme

Thyme is the herb that goes into almost everything and gets noticed in nothing — the base note in stocks, braises, sauces and roasted vegetables across French, Mediterranean and American cooking. Because it is used constantly and in small amounts, what buyers care about most is shatter: how much leaf is still on the stem when the case is opened.

Selection

Good thyme has fine, dark green leaves held tightly on flexible stems, with a strong clean aroma when brushed. Loose leaf in the bottom of the pack means the product has dried out or been handled roughly. Yellowing or woody, brittle stems indicate age.

Storage

Hold at 34–40°F, loosely wrapped, not standing in water. Thyme is semi-woody and tolerates cold well — expect ten days to two weeks of usable life. Keeping it dry is what preserves the leaf attachment.

Working With It

Run a sprig backwards between two fingers, against the direction of growth, and the leaves come off cleanly in one motion. For long cooking, leave sprigs whole and pull them at the end, or tie them into a bouquet garni with parsley and bay. Unlike soft herbs, thyme is added early — it needs heat and time to give up its flavor.

Where It Belongs

Stocks, braises, roasted root vegetables, mushrooms, poultry, beans and tomato dishes, and as the herb note in compound butters. Lemon thyme, where available, is worth carrying separately for fish and desserts.

Nutrition

Thyme provides vitamin C, vitamin A and iron in culinary quantities. Fat free, cholesterol free and sodium free.

Order Thyme Wholesale

Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.