Thyme is a strong, warming herb and has distinctive small leaves. It is robust and retains its flavour through high heat or longer cooking times, making it ideal for dishes such as casseroles and roasts.
Thyme also combines well with other strong flavoured herbs such as rosemary and sage.
Thyme is generally used in a bouquet garni along with bay leaf and parsley and it works really well with a host of dishes from vegetables through to meat and poultry.
It’s great in baking too.
Simple Thyme tips …
- Try adding thyme to your favourite lemon cake ingredients or biscuit mix and bake as normal.
- Coarsely chop fresh thyme and mix with butter and a little seasoning. Push under the skin of a chicken before roasting for extra flavour.
- Sprinkle thyme leaves over tomato halves with a little sea salt, sugar and olive oil then slowly dry in the oven at 100ºC for 2 hours. This makes a great accompaniment to white fish and salad.
- Chop potatoes into cubes and roast with fresh thyme and garlic. Sprinkle with a little grated parmesan as they come out of the oven.
- Liquidize thyme leaves with tomato juice, celery, wasabi paste, Worcester sauce, a shallot and some chilli to make a fantastic base for a Bloody Mary. Just add ice and vodka.
Where to buy me
Vitacress are proud to supply the leading UK supermarkets with their packs of herbs and pots of British-grown herbs all year round. We carefully pack the herbs in the retailer’s packaging for Marks & Spencer, Sainsbury’s, Tesco and Waitrose and you can find them in the fresh produce area.
Lemon thyme has a distinctive lemon flavour whilst still having the warming astringent taste of standard thyme. It is highly aromatic with its strong lemon scent and works perfectly with fish, chicken and sweet dishes such as cake and biscuits.
How to look after me
Where to keep me – Place your pot of thyme on a saucer and keep in a bright place like the windowsill out of cold drafts and away from hot radiators. Do not put in the refrigerator.
How to water – Water sparingly only when the top of the compost is dry to touch.
How to use – The pots of living thyme tend to have softer stems and so both leaf and stem can be used. Snip towards the bottom of the stem and chop as required. Rinse under running water and gently pat dry using kitchen paper.
Where to keep me – Store your thyme in a bag in the salad drawer of your refrigerator.
How to use – Rinse under cold, running water. Packs of cut thyme tend to be from field grown crops and have woodier stems. Use whole sprigs or strip off leaves and chop as required.