Thyme

Thyme has been used for medicinal and aromatic purposes for thousands of years. The Egyptians used it to embalm the dead while the Greeks would burn it in temples as incense. The Romans dedicated thyme to the goddess Venus. In the Middle-Ages, thyme was thought to give courage. Its name comes from the Greek thumos meaning “odour” because of its highly aromatic qualities. There are sixty different varieties of thyme, including lemon thyme and the French serpolet.

Culinary tips and advice

• Remove stems before using whole thyme.
• Fresh thyme blends well with dried beans, sauces, eggs, tomato purée or coulis, vegetables, stuffing, and grilled meats and fish.
• It tolerates heat well so can be used in recipes that require longer cooking times such as stews, rabbit civet, lamb or pork cassoulet and courts-bouillons.
• With parsley and laurel, thyme is a main ingredient in the traditional “bouquet garni”. It is also particularly fragrant in vinegars.

Storage Life
Dried thyme should be stored in an air-tight, opaque container, in a cool, dry place.