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 rather floral flavour of thyme lightens the every now and then 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 thought to be an allergen, thyme can also be consumed by anyone having 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 omelettes and stratas
Dried thyme retains much of the flavour of fresh thyme and is an acceptable substitution for fresh in many cases
100% natural and pure
no added spices or artificial flavours
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