From the Latin "thymus" and Greek "thio," meaning odor.
Thyme is a kind of creeping subshrub, grayish in color with thin woody stems which support tiny, narrow, grayish leaves with rounded sides. They grow in pairs, are shiny and oval, from 6 - 12 mm.
Used by the ancient Egyptians as well as the ancient Etruscans, Romans and Greeks, thyme symbolizes courage and riches.
Common thyme is the most widely used, a little shrub, which perfumes the dry rocky gardens of southern France. In the scrubland of Provence, thyme provides a treat for rabbits and goats and is called by the lilting name of "farigoule." Lemon thyme is reminiscent of citronella and gives a delicious flavor to infusions, sauces and soups.
Rich in calcium, iron, potassium and vitamin A
Choose thyme with a firm stem and straight branches, with no yellowing or softness.
It can be kept easily for a week in a plastic bag in the lower part of the refrigerator.
In oil: Place a bunch of thyme in a container and cover with oil.
The soil where it grows affects its flavor to such an extent that different varieties bear the name of the country where they grow. It can have overtones of lemon or verbena. It imparts a Mediterranean touch to any dish, whether tomatoes, grilled foods, goat cheese, terrines or braised dishes. It is part of the classic bouquet garni. It is equally good with vegetables, poultry, cold meats, scrambled eggs, fish or game. It is an excellent match for garlic, olives and wine sauces.
Before using, strip the leaves from the stem using a fork: use only the leaves if the thyme is to be left in the recipe. Otherwise put a branch of thyme into a soup or stew and remove it at the end of the cooking time.
It is best to press or crush the leaves to release all their flavor; fresh leaves are very aromatic and a few sprigs are often sufficient to flavor an entire dish.
Its antiseptic properties make it ideal for use in country-style charcuterie preparations such as pâtés and terrines, as well as in marinades.
It can be used to enhance the flavor of certain fruits such as pineapple, or mangoes sprinkled with extra-virgin olive oil.
In Provencal cookery, it is traditionally used to flavor trout, mutton, and rabbit
Creole seasoning blend - salt, garlic powder, onion powder, paprika, dried thyme, red pepper, black pepper, dried oregano, ground bay leaves, chili powder
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