Group · Herbs & spices
Fresh thyme
Fresh thyme is an essential Mediterranean aromatic herb, recognisable by its small grey-green leaves and warm, resinous fragrance. Grown from a small subshrub in the Lamiaceae family, it comes in several varieties (common thyme, lemon thyme, wild thyme) and is ideally picked in spring and summer. In the kitchen, it is a mainstay of slow-cooked dishes, grills and bouquets garnis. Nutritionally, fresh thyme provides about 107 kcal per 100 g, but as it is eaten in small pinches, its calorie contribution on the plate is negligible. Rich in fibre and aromatic compounds, it brings an intensity of flavour that lifts dishes while limiting salt and fat.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 107 kcal |
| Kilojoules | 446 kJ |
| Protein | 5,6 g |
| Carbohydrate | 10,5 g |
| Fat | 1,7 g |
| Fibre | 14 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin C160 mg200 %
- Iron17,5 mg125 %
- Manganese1,72 mg86 %
- Copper0,56 mg56 %
- Calcium405 mg51 %
- Magnesium160 mg43 %
- Vitamin B20,47 mg34 %
- Potassium609 mg30 %
- Vitamin B9dietary folate equivalents45 µg
See the other 7 nutrients
- Vitamin A238 µg30 %
- Vitamin B60,35 mg25 %
- Zinc1,81 mg18 %
- Phosphorus106 mg15 %
- Vitamin B31,82 mg11 %
- Vitamin B50,41 mg7 %
- Vitamin B10,05 mg4 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Fresh thyme is readily used to flavour meats, fish, roasted vegetables, tomato sauces and broths. A few stripped sprigs are enough: add it at the start of cooking for slow-cooked dishes so the aromas spread slowly, or at the end of cooking to preserve its freshness. It goes particularly well with fresh rosemary, bay leaf and garlic in Provençal dishes.
In terms of nutrition facts, fresh thyme is interesting for its richness in fibre (about 14 g per 100 g) and aromatic compounds such as thymol, responsible for its characteristic smell. It also contains minerals (iron, manganese, calcium) and vitamin C when eaten fresh. Of course, these amounts need putting in perspective: you rarely use more than a few grams, which makes it above all a flavour ally rather than a major nutritional source.
A few practical tips:
- Storage: wrap the sprigs in a damp cloth in the fridge, or freeze them. Thyme also dries very well and then becomes dried thyme, more concentrated in aromas.
- Gentle cooking: to preserve its flavour, choose gentle cooking and add it gradually.
- Infusion: a fresh thyme herbal tea makes a comforting, calorie-free hot drink, perfect in the evening.
For active people, fresh thyme is an excellent way to season meals without adding to the calorie intake: it lifts lean protein sources (chicken, white fish, eggs) and vegetables, which makes tasty eating easier when cutting or maintaining. By replacing some of the salt with aromatic herbs, you control your sodium intake better, a useful point when switching to a balanced diet.
For weight loss, fresh thyme is a real asset: its real calorie density on the plate is almost nil, and it gives flavour to lighter dishes without fatty or sugary sauces. It is typically the kind of ingredient that makes healthy eating more enjoyable. To explore other aromatics, discover the herbs and spices family and vary your seasonings through the seasons.
As a herbal tea: dose, contraindications and precautions during pregnancy in our guide thyme tea: risks and contraindications.
