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In some Levantine countries, and Assyrian, the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient. It is a common component of the bouquet garni, and of herbes de Provence.



Thyme is sold both fresh and dried. While summer-seasonal, fresh greenhouse thyme is often available year round. The fresh form is more flavourful, but also less convenient; storage life is rarely more than a week. Although the fresh form only lasts a week or two under refrigeration, it can last many months if carefully frozen.

Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced 1⁄2 to 1" apart. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. Dried thyme is widely used in Armenia (called Urc) in teas.

Thyme retains its flavour on drying better than many other herbs. Substitution is often more complicated than that because recipes can specify sprigs, and sprigs can vary in yield of leaves.