Don’t we all wish we had more Thyme? Ok maybe that’s the wrong kind of time but I promise this strong herb will not disappoint.
There are many herbs that lose flavor through the drying process. However, some herbs react completely differently when dried, and instead of losing their flavor, the spiciness of these herbs actually increases. For these herbs, when drying, the structures in the plant tissue collapse, which increases the availability and mobility of the herb’s essential oil. This allows it to be more readily absorbed in foods. Herbs that are better dried than fresh include oregano, rosemary and thyme. Fresh thyme is not as intense as dried thyme, has a softer flavor and works best with vegetable dishes and fish, while Dried Thyme’s flavor is enhanced when paired with spicy foods especially meats. Hence why it is common in cajun fare.
Dried Thyme is a fairly robust seasoning, so we recommend starting off with just a pinch or two so you don’t overpower your dish, as you can always add more if needed to achieve the ideal flavor. We recommend adding dried thyme towards the end of the cooking process. Thyme has an herbaceous and slightly floral aroma with a piney, smoky flavor.
If your recipe calls for thyme sprigs you can figure 6 fresh thyme sprigs = 3/4 teaspoon ground dried thyme and you can use the ratio of 1 tablespoon of fresh thyme equals about 3/4 teaspoon of dried thyme.