![]() ![]() Let this remind you of adding it towards the end of cooking to make the most of its potent flavor and aroma. Sprigs may also be used whole, stem included, if intended to be removed before serving or if to be left intentionally in the dish as a garnish.Īs a final point, this herb’s relatively light structure makes it less resistant to heat in the cooking process and is an important consideration on using thyme. Having it called for in a recipe means that these leaves can be used without any need for chopping. Thyme leaves are relatively little compared to other herbs such as basil or mint. Try pairing thyme with rosemary when roasting lamb or venison for example. Using thyme in conjunction with other herbs, in this case, would work perfectly, though. This means that its flavor wouldn’t be easily overpowered compared to a herb of a much lighter leafy structure such as parsley, but would not be recommended to solely go with more robust meats such as game for which a more woody herb would be a better option. A sprig is usually composed of a single woody stem with paired leaves or flower clusters. ![]() It is a moderately structured herb, commonly available in bunches or sprigs. With this in mind, the possibilities are in reality endless. ![]() Its lemony taste would definitely do a great job of cutting down that fishy taste in a seafood chowder for instance, or it would perfectly balance the richness of any cream sauce, and it would surely add freshness to an oil-based salad vinaigrette. Let this flavor profile primarily guide you on how to use thyme in your recipes. It belongs to the mint family and is closely related to oregano, hence its characteristic citrusy hint. By the end of this reading, I’m confident that you’ll open-mindedly know how to use thyme in countless possibilities. This article shall revolve on these facts as guidelines with the aim of enabling you to infuse this interesting new flavor into your own culinary creations without having the need to follow a given recipe strictly. Understanding this herb, its origin, characteristics, and its available forms would be necessary to having a better grasp of how to use thyme in the kitchen. Simply put, you don’t need to wander too much when thinking of how to use thyme as part of your cooking. It wouldn’t be part of the classic French bouquet garni or the well-renowned Herbes de Provence if not for this versatility. Also, the fresh aroma that it leads off either in its raw or cooked state can make any dish extra appetizing. Thyme has a slightly warm, sour note that adds a very pleasant sprightly profile to almost any preparation, be it sweet or savory. Thyme is especially good when used with egg and cheese dishes (like quiche, frittatas, and omelets), cabbage, chicken, lamb, potatoes, sauces, soups, stews, stocks, tomatoes, leeks and legumes.Whenever asked the question of “how to use thyme ?”, I honestly find it more challenging thinking of a dish that wouldn’t benefit from this herb rather than come up with one that would. Thyme pairs well with allspice, chili powder, garlic, nutmeg, oregano and paprika. Thyme leaves (even those that are cut quite small) can create flavor explosions.īecause Thyme is a fairly robust seasoning we recommend starting off with just a pinch or two so that you don't overpower your dish - you can always add more to perfect the desired taste. Our Ground Thyme is perfect to use in blends or when you want a more even flavor distribution. We also carry a cut and sifted Thyme leaf that is grown in Morocco. In this country it plays a starring role in Cajun and Creole cooking as it adds flavor to blackened meat and fish dishes, and in Caribbean cuisine it's used in Jamaican Jerk Seasoning. In France it is also used to pair with fish, meat and poultry dishes. The French use it liberally in sauces, soups, stews, vinegar and the signature blends Herbs de Provence and Bouquet Garnis. In several European cuisines thyme is recognized for its strong, fresh, lemony flavor. In the Middle East it is a key ingredient in the popular blend Za'atar. Our top quality Ground Thyme is cultivated in Morocco.ĭried thyme is popular in numerous cuisines worldwide. Thyme grows to about 12" tall, has a woody root and the stems are a hard, reddish-brown with tiny pink flowers and small, exquisite leaves.īecause of Thyme's immense popularity it is now successfully harvested in the most temperate climates around the world, including much of Europe and South America. Pronounced "time" Thyme is also known as common thyme or garden thyme and is from the species Thymus vulgarisandis which is one of over 350 species in the Lamiaceae (mint) family.Ī fragrant perennial, thyme is native to the Mediterranean region, North Africa and Asia and grows best in well-drained soil and full sun. ![]()
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