Thyme (Thymus Vulgaris)
Thyme is one of the most well known and widely used herbs, and has been used in cooking and medicine for thousands of years. A member of the mint family, there are over one hundred varieties of thyme.
Due to its wonderfully strong, aromatic nature, thyme adds warmth and pungency to dishes and complements meat dishes, stews, chicken, game and stocks.
Native to the Mediterranean region, thyme has been used throughout history for its beneficial properties. A well-known strong aromatic plant, used in a wide variety of balms.
Did you know?
Records of Thyme date back to ancient Greece where it symbolised courage. Roman soldiers bathed in water infused with Thyme to gain vigour, courage and strength. Laid amongst clothes it is said to keep fleas and moths away.
Good quality Thyme should contain very little twig or stalk. Its aroma and flavour should be strong and fresh. Thymol is the principal flavour - giving volatile oil.
Like rosemary, thyme is an ingredient of the famous French herb mixture, “Herbes de Provence”. It is also used in “Bouquet Garni” and is a perfect accompaniment for vegetable dishes such as ratatouille, as well as meat, fish, eggs and many more.
- Combine with grated lemon zest, crushed garlic and butter, then spread over chicken breasts and wrap in Parma ham before cooking.
- Add to casseroles and stews, such as Irish stew or Lancashire hotpot, for a warm, aromatic flavour.
- Sprinkle over roasted vegetables or potatoes.
- Marinate chicken or fish in olive oil, lemon juice and Thyme before grilling.