Can i use rosemary instead of thyme

This topic deserves a totally separate discussion. Indeed, both herbs fresh, not dried are quite used for steak, but which one is the best. It all boils down to personal taste. However, I found more consensus for one herb than the other. According to many readers on Reddit, rosemary is sometimes way too strong and can overpower the steak flavor. So, for such reasons, they do recommend thyme as with a milder flavor. This is also aligned with what Gordon Ramsay does and shows in the video below.

He uses around 5 fresh thyme stems for 2 steaks. Remember to not burn the herb. It should be added at halfway of the cooking process. Check the table below with the most important information from the Self Nutrition Data Database for grams of fresh Rosemary and Thyme.

Thyme is way richer in Vitamin A and C compared to rosemary. Thyme has double the amount of Vitamin A and almost 10 times the amount of Vitamin C compared to rosemary. Moreover, thyme has a lower calories content due to its limited fat content a third compared to rosemary. If you want to increase your vitamin content and watch out for calories, go for thyme. Below you can find a table for g of dried rosemary and thyme.

However, for your recipes, you are not going to use g of dried herbs! Remember that a teaspoon is usually 3g. Dry herbs are still a significant source of vitamin, although they might lack Vitamin A compared to their fresh version. As a rule of thumb for thyme and rosemary, every 3 grams of fresh herbs can be replaced with 1g of their dry counterpart!

You have a large pot hanging around, and you were thinking of growing some Rosemary and Thyme on it? Should you do it? The good news is that rosemary and thyme can grow well together.

They have very similar light and water requirements. Indeed, rosemary can grow much taller compared to thyme and requires more space. If you remember the appearance section, rosemary can grow up to 6 feet almost 2m against the 12 inches 30cm of more bush-like thyme.

When growing thyme and rosemary together, select a wide container and space the plants or seeds about 16 inches apart 40cm. The container should also have drainage holes. Use a standard potting mix. Do not know which one? Check the article below on by best potting mix pick. Place the container in a spot with indirect sunlight. The plants should receive five hours of light per day. Ideally, you want the room where this container is placed to have a temperature between 65 degrees and 70 degrees Fahrenheit 18 to However, rosemary and thyme can survive easily with anything between 70 and 80F 21 to 26C.

My personal tip: let the soil dry between watering for one day so to be sure to not overwater. Both thyme and rosemary can withstand lack of water they are not sensitive like basil.

Just stick your index finger two joints down the soil a bit far from the plant to avoid damaging the roots. Once you do it a couple of times, you get synchronized with your herbs for a couple of months. Indeed, do not forget that seasonal temperature and sunlight changes affect the water requirement of your herbs. During winter colder and darker , your thyme and rosemary will need way less water and fertilizer than in summer.

Fail to remember than and your herbs will suffer. Thyme and rosemary are easily propagated from cuttings. Read the detailed photo guide below for propagation through cutting.

Thyme and rosemary are perennials. This means that they can last several years without you having to regrow again from seed like happens for my favorite Genovese basil. Some gardeners that have rosemary for years , although they are outdoors, it will grow like a small tree. Rosemary and thyme are often used together in dishes, especially in recipes involving grilled vegetables and meats or stews. These herbs also work well with other herbs such as basil, garlic, chives, cilantro, sage, and parsley.

When using multiple herbs, try pairing fresh herbs with other fresh herbs or dried herbs with other dried herbs. The flavors blend easier when the herbs are closer to the same consistency. You might have decided to go for rosemary. Then you headed to your local supermarket or nursery to buy one. However, you notice that another herb, called lavender, looks similar and perhaps to you, prettier.

What is lavender, and how can it be used? Thyme is also one herb whose flavor does not diminish with heat, so it is often added to soups, stews , and roasted meats as well as used in sauces, rice , and even savory baked goods. What do you do, though, if you're in the midst of a recipe which calls for this wonder herb, and you open the spice cabinet only to find you're out of thyme?

You could run out to the nearest grocery store , sure, but perhaps you're out of time as well as thyme. The thyme plant is robust and hardy and will proliferate in your home garden during growing months or in an indoor planter year-round.

Thyme is an herb whose small leaves grow on clusters of thin stems. Thyme is used to season all kinds of dishes, either by itself or as part of a blend or bouquet garni alongside other common herbs like rosemary, sage, and marjoram. Fit for every diet and very rarely considered an allergen, thyme can be consumed by anyone looking to cook with fresh herbs. Common thyme and lemon thyme are the varieties most often used in cooking.

Lemon thyme looks similar to common thyme but offers a distinctive lemon aroma and flavor. You may also encounter woolly thyme, creeping thyme, wild thyme, and elfin thyme—all of which are better suited for rock garden filler than culinary use.

Its uses have not always been purely culinary, however. The Romans considered the herb a symbol of bravery and strength—particularly with regards to military prowess—and would exchange it among themselves, pin sprigs to their garments before battle, and burn bunches of it to purify the air in homes and places of worship. Later, thyme was considered an indication of the presence of mythical fairies. Throughout its documented history, thyme has been incorporated into food preservation methods, owing to its pleasant herbal flavor and antibacterial properties.

While dried thyme possesses a nearly identical flavor profile to its fresh counterpart, it typically needs to be rehydrated—whether on its own or during the cooking process i. Dried thyme leaves can be substituted for fresh in any application, but use one-third as much dried thyme as you would use fresh.

Fresh thyme has a pronounced, concentrated herbal flavor with sharp grass, wood, and floral notes like lavender and rosemary. Thyme can be used in its whole form, or by picking individual leaves from the stem with a gentle pinching motion at the base of each leaf cluster. Thyme leaves can be added, whole or chopped, to a dish at any stage of cooking. If baking with thyme, remove the small individual leaves from the stem beforehand or use dried thyme which has already been de-stemmed.

Thyme is typically used in savory dishes like braised or roasted meat, vegetables, or fish, as well as in savory baking.