Thyme is higher in carbohydrates, even though rosemary and thyme contain similar amounts of fiber. The predominant fat type in thyme is polyunsaturated fat, while rosemary contains more saturated fatty acids. Thyme lacks methionine, phenylalanine, and histidine. That being said, rosemary has a more favorable protein quality, while thyme has a preferable fatty acid content.ĭespite being lower in protein, rosemary contains some levels of all essential amino acids. Thyme is richer in protein, while rosemary contains a more considerable amount of fats. Nevertheless, between these two herbs, rosemary is higher in calories. Small amounts of these herbs do not significantly alter the caloric value of the dish to which they are added. Thyme’s average serving size is half a teaspoon. One average serving size of rosemary is two times larger than that of thyme. Thyme is only a little denser in nutrients, containing 65% water, while rosemary consists of 68% water. Rosemary and thyme are both packed with nutrients. The nutritional values below are presented for raw, fresh thyme and rosemary leaves. Greek scholars even wore rosemary wreaths during examinations, as they believed the herb to help their memory. Rosemary springs were often used at funerals and weddings. The Latin name for rosemary translates as “dew of the sea.” In ancient Greece, rosemary was known to signify remembrance, happiness, and love. Thyme was also used in ancient Egypt as part of embalming rituals. Roman soldiers bathed in water infused with thyme, later exchanging with each other and pinning the sprigs of thyme on their armor before the battle. Thyme was considered to be a symbol of courage in ancient Rome. These herbs were known in ancient Mediterranean cultures to signify various ideas. This herb is a part of the classic French spicy mixture of “Provence grass” and “bouquet garnish.” Rosemary leaves are often described to have a lemon-pine flavor that pairs well with different meats. The leaves of rosemary exude a clear and bright aroma. When dried, thyme does not lose much of its taste. Lemon thyme can also have a citrus-like flavor. The taste of thyme is herbal, sharp, and minty. Rosemary and thyme are both used as a seasoning in various cuisines and as medicine against numerous maladies. They also grow in clusters along the branches. The leaves of rosemary are dark green, resembling needles. The leaves are bright green when fresh and get darker as they age. Thyme has rounded, sharp leaves growing in clusters. It is also scientifically known as Rosmarinus officinalis. Rosemary or Salvia rosmarinus belongs to the Salvia genus. More than 400 varieties of thyme are known the most commonly used are Thymus vulgaris and Thymus serpyllum. They share this family with other culinary and medicinal herbs, such as oregano, basil, mentha, salvia, and catnip. Classificationīoth thyme and rosemary are part of the Laminacaea family, also known as the mint, sage, or dead-nettle family. In this article, we will look into the nutritional comparison of thyme and rosemary and discuss how they affect our health based on scientific evidence. Herbs have been used not only as flavorings in foods but also as medicinal remedies since ancient times. Thyme and rosemary are two significant members of the herb family.
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