Thyme is any member of the genus thymus of aromatic perennial evergreen herbs in the mint family lamiaceae. Thymes are relatives of the oregano genus origanum. They have got culinary, medicinal, and Ornamental uses, the species most commonly cultivated and used for culinary purposes. Thyme is an extremely fragrant herb with thin, woody stems and small, pungent leaves. This herb has been a staple in southern European and Mediterranean cuisines for centuries. Thyme is a popular seasoning for lamb dishes. The quite floral flavour of thyme lightens the once in a while gamy flavour of lamb. Za’atar, a popular herb blend in Mediterranean cuisine, features thyme as the main ingredient. Thyme is an herb whose small leaves grow on clusters of thin stems. Thyme is used to season a wide variety of dishes, either on its own or as a part of a blend or bouquet garni alongside other common herbs like rosemary, sage, and marjoram. Fit for every diet and very rarely regarded as an allergen, thyme will also be consumed by anyone taking a look to cook with fresh herbs.
Thyme pairs famously with meat, tomatoes, and beans. Thyme is the main ingredient in the classic French herb combinations
Since thyme pairs so well with eggs, tomatoes, and cheese, it makes an excellent addition to omelets and stratas.
Dried thyme retains much of the flavor of fresh thyme and is a suitable substitution for fresh in many cases.
Thyme is also used to flavor cheeses, lentils, and even tea.
Thyme leaves will also be added to a dish at any stage of cooking. The longer they cook, alternatively, the more flavor they’ll provide.
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