Dried Thyme

Store in an airtight container in a cool, dark, dry place away from heat and light. Best quality for 1-3 years, though it remains safe indefinitely if kept dry. Loses potency over time.

Add early in cooking to allow the flavor to develop and mellow

Crush dried thyme between your fingers before adding to release more aromatic oils

A little goes a long way—start with 1/2 teaspoon and adjust to taste

Works particularly well with roasted vegetables, chicken, lamb, and tomato-based dishes

Roasted chicken and poultry

Lamb and beef

Roasted root vegetables and mushrooms

Tomato sauces and stews

Beans and lentils

Garlic, onions, and bay leaves

Olive oil and lemon

Using too much—dried thyme is concentrated and can overpower dishes if overused

Adding at the very end of cooking, which doesn't give it time to bloom and can taste harsh

Using old, flavorless thyme that has lost its aroma—test by rubbing and smelling before use

Substituting dried for fresh at a 1:1 ratio—dried is much stronger