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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored properly in a damp paper towel and plastic bag, fresh thyme typically lasts 1 to 2 weeks.
The young, green tips of the stems are edible, but as the plant matures, the stems become woody and tough. It is best to strip the leaves or remove the woody stems after cooking.
Dried thyme is the best substitute (use 1/3 the amount). Fresh oregano, savory, or marjoram can also work in most recipes.
Discard thyme if the leaves have turned black or dark brown, feel slimy, or have lost their characteristic herbal aroma.
Yes, thyme freezes very well. You can freeze whole sprigs or freeze the leaves in water or olive oil in ice cube trays.
Rinse the sprigs under cold running water and pat them thoroughly dry with a clean towel before using or storing.
The general rule is 3:1. Use 3 teaspoons (1 tablespoon) of fresh thyme for every 1 teaspoon of dried thyme.
Thyme pairs exceptionally well with lemon, garlic, rosemary, potatoes, poultry, fish, and roasted root vegetables.
No, fresh thyme is very low in calories, providing only about 1 calorie per tablespoon of leaves, making it a healthy way to add flavor.
Fresh Thyme Sprigs is a versatile ingredient found in cuisines around the world. With 101 calories per 100g and 5.56 grams of protein, it's a nutritious addition to many dishes.
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