Thyme Leaves

Thyme leaves are the small, aromatic leaves of the thyme plant, a perennial herb native to the Mediterranean region. The leaves are typically dried and used whole or ground for culinary purposes. Thyme has a pungent, slightly minty and earthy flavor.

Thyme leaves are primarily used as a flavoring agent in a wide variety of savory dishes. They add a distinct herbal note to soups, stews, sauces, meats, poultry, and vegetables. Thyme is also found in seasoning blends and marinades.

Thyme leaves are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a common culinary herb, and at typical dietary intakes, they are not associated with adverse health effects. International bodies like JECFA have evaluated thyme for safety, and it is widely used globally. Research has explored potential antioxidant and antimicrobial properties of thyme, but these are not typically considered significant at the levels found in food.