The stems of thyme are technically edible, but their texture can vary depending on the stem’s age. Young and tender thyme stems can be finely chopped along with the leaves and used in cooking because they are not noticeably different from the leaves in most dishes[1]. However, as thyme matures, the stems become woody and tough; in these cases, it’s best to remove the leaves from the stems and discard the woody parts, as they do not break down well when cooked and can be unpleasant to eat[5].
When using fresh thyme, you can run the stems through your fingers to strip off the leaves quickly. If the stems are still flexible, they can be chopped and included in recipes with the leaves. For very woody stems, only the leaves are typically used[5].
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