Fresh Thyme
Thymus vulgaris
Low FODMAP Herb
Safe for Most People
Use in Moderation
Fresh green thyme sprigs

FODMAP/SIBO Rating

Safe

Serving Size Consideration: 1-2 teaspoons fresh thyme leaves

Safe Serving Size: Up to 1 tablespoon fresh thyme leaves

Active Compounds: Contains thymol and other essential oils that may have digestive benefits

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic when used in normal culinary amounts

Specific symptoms: Generally well-tolerated with minimal digestive symptoms

Typical reaction time frame: If reactions occur, typically within 30-60 minutes of consumption

Individual variation: Most people can tolerate thyme well, even those sensitive to other herbs

Safe Alternatives

Substitution ratio: 1:1 substitution for most herbs

Processing Effects

Dried thyme is also low FODMAP and can be used as a substitute

Cooking does not significantly affect FODMAP content

Stacking Considerations

Avoid combining with:

  • garlic
  • onion
  • leeks

Safe complementary foods: Can be safely combined with most low FODMAP vegetables and proteins

Reintroduction Guidelines
  1. Start with small amounts (1 teaspoon) in cooked dishes
  2. If tolerated, increase to 1 tablespoon
  3. Can progress to using freely if no symptoms occur

Signs of success: No digestive discomfort after consuming normal culinary amounts

Hidden Sources

Common products containing garlic:

  • herb blends
  • poultry seasoning
  • bouquet garni
  • herbes de provence

Alternative names: common thyme, garden thyme, thymus vulgaris

Individual Variables

Factors affecting tolerance:

  • Overall FODMAP sensitivity level
  • Individual herb tolerance
  • Quantity consumed
  • Preparation method

Tip: Start with small amounts and increase gradually if well tolerated