Thyme (thimari)

Thyme is a classic in Mediterranean cuisine and a must in French cuisine. It is a versatile herb that pairs well with vegetable dishes, grilled fish, and grilled meat, but is also used in refined dishes, often in combination with other herbs such as rosemary, sage, bay leaf, and oregano.

Thyme is the name of common thyme (Thymus vulgaris) and the plant genus to which this plant belongs. It is a woody herb with fine leaves that have a very aromatic smell and taste. The main aromatic substance is thymol, named after the plant, a substance that is also found in oregano, for example.

The name thymus is said to have been given to the plant by the ancient Greeks in the sense of the word 'to smoke out', referring to the use of thyme as incense.

Thyme is a member of the Lamiaceae family and belongs to the same family as herbs such as basil, oregano, and marjoram. It is one of the many herbs that grow naturally on the island of Crete and turn the slopes pink in summer when the carpets of herbs are in full bloom. Our thyme grows wild on the island of Crete in the vicinity of Mount Ida.

Just like basil, thyme is widely available fresh, as a potted or border plant, but also in the form of freshly picked sprigs. Thyme dries very well, with the advantage that the leaves keep longer and the flavor becomes more concentrated. The downside of this concentration is that dried thyme is best not used in delicate fish dishes; fresh thyme is by far the preferred choice in those cases. However, for grilled fish and grilled meat, you would still prefer dried thyme.

Scent and taste

The taste and aroma of thyme are generally perceived as 'warm', but thyme also has a sharp taste. In Southern Italian cuisine, use thyme for sauces with pasta and vegetable dishes, such as dishes with tomato and roasted or baked potatoes. In Italian cuisine, thyme is often combined with sage and rosemary. With these three, for example, you can make a great marinade for beef (with olive oil and a good pepper Naturally).

In addition to thymol, thyme contains carvacrol (spicy and bitter), myrcene (pepperig) and - very lightly - mint; it is not without reason that thyme is a member of the Mint family (Lamiaceae).

Usage

In French cuisine, thyme is used in Herbes de Provence and bouquet garni, but not only in France; these thyme combinations are also very popular in Italian cuisine.

Add dried herbs only at the last moment. The best time to add dried herbs is at most ten minutes before the end of cooking. That is sufficient for the leaves to reabsorb moisture and transfer the flavor to the dish.

Did you know that the flavor of these dried herbs comes out best when you let the herbs absorb moisture in oil for a while, so that they can transfer their flavor to the oil? Then cook with this aromatic oil.

Features:

• 100% dried leaf (stripped) of Thymus vulgaris
• foraging - stripped leaf
• origin: Greece (Crete)

Assortment

• available in glass (20 grams) and stand-up pouch (no test tubes)
• Larger quantities on request

Gift packaging

• The jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our gift packaging, please refer to the gift packaging section.

Save:

• Store your thyme in a closed package.
• preferably store in a dark, dry and cool place
• best before May 2028 (05-2028)
• This expiration date is an indication.

Batch number OB610425

The batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.