THYME, one of the spice cupboard's most versatile herbs, is native to the Mediterranean region. It has been used for centuries! Thyme is earthy, floral, herbaceous, and piney, with a slightly minty notes.
Thyme is an aromatic, meaning we use it as much for its aroma as for the flavor it gives our dishes, and is one of the herbs used in a classic Herbes de Provence, Bouquet Garni, Italian Mixed Herbs, and Za'atar, and often included in seasoning blends for poultry and stuffing. It is also commonly used in seafood dishes, meat loaf, sautéed vegetables, fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes.
Thyme is used for adding layers of flavor without being overwhelming. A teaspoon or so of these leaves adds a pungent, woodsy flavor to dishes. Thyme often is paired with tomatoes, and other Mediterranean herbs like oregano and marjoram, and is used throughout Italian, French, and of course, Mediterranean cooking.
This is a spice-rack staple!
Recipes for Cooking with Thyme: Coming Soon