Thyme

Thyme comes from the Thymus vulgaris plant and is a classic herb used in Mediterranean, European, and Middle Eastern cooking. It has a warm, earthy flavor with light minty and lemon notes, making it a versatile addition to soups, stews, roasted meats, vegetables, and long-simmered dishes.

The small grey-green leaves are strongly aromatic, with a flavour that is earthy and savoury, a little floral and slightly peppery. Thyme is also sold as dried thyme leaves, garden thyme or common thyme, and it is one of the herbs in a bouquet garni and in Herbes de Provence.

Dried thyme holds its flavor well during cooking, and its small leaves blend easily into both hearty and lighter recipes. Outside the kitchen, thyme's aromatic oils are also popular in perfumery and personal care formulations.

How to use it

Add one to two teaspoons of dried thyme to a pot of soup, stew or braise, or rub about a teaspoon over a whole roast chicken or a tray of root vegetables before roasting. It also goes well with mushrooms, lentils, tomato sauces, eggs and breads. Technique tip: add it early in slow cooking so the leaves soften and release their oils, and crumble it between your fingers first to wake up the aroma. Dried thyme is more concentrated than fresh, so use roughly one third of the amount a recipe gives for fresh sprigs.

Store it in a sealed jar away from heat, light and moisture so the flavour stays lively.

Botanical Name: Thymus vulgaris
Also known as: Garden Thyme, Common Thyme, Tomillo, Timo, Thym, タイム, زعتر