Thyme

No. Thyme presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve thyme in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Allergies to thyme are not common, but cases have been reported. If a child is sensitive to plants of the Lamiaceae family such as mint, oregano, basil, lavender, rosemary, sage, or marjoram, take care when introducing thyme, as these plants are closely related.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes, thyme is generally recognized as safe in amounts typically used in cooking. Thyme essential oils should be avoided for baby, as their safety has not been sufficiently studied in children.

Yes. Thyme offers small amounts of a variety of vitamins, minerals, and fiber. Thyme also contains a number of plant compounds like thymol and carvacrol, along with other phenols, flavonoids, and carotenoids, which may offer anti-inflammatory, antimicrobial, and antioxidant properties.

You can if you’d like, but there's no developmental need to start with textureless food. Babies can be served modified versions of what you eat. Use our First Foods Database to find how to safely serve any food.

It’s flexible. Generally speaking, bring baby to the table at least once per day between 6 and 7 months of age, twice per day between 8 and 9 months of age, and 3 times per day starting at around 10 months of age. See our sample feeding schedules for details.