Thyme (thimari)

Thyme is a classic in Mediterranean cuisine and a must-have in French cuisine. It's a versatile herb that complements vegetable dishes, grilled fish, and grilled meat, but is also used in refined dishes, often combined with other herbs like rosemary, sage, bay leaf, and oregano.

Thyme is the name for the common thyme (Thymus vulgaris) and the genus to which it belongs. It is a woody herb with fine leaves that smell and taste very aromatic. The main aromatic substance is thymol, named after the plant, a substance 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 'to smoke out', referring to the use of thyme as incense.

Thyme is a labiate and related to herbs like basil, oregano, and marjoram. It's one of the many herbs that grow naturally on the island of Crete, turning the slopes pink in summer when the herbaceous carpets are in full bloom. Our thyme grows wild on the island of Crete near Mount Ida.

Like basil, thyme is commonly available fresh, as a potted or border plant, or as freshly picked sprigs. Thyme dries well, with the advantage of preserving the leaves longer and concentrating the flavor. The downside of concentrating thyme is that dried thyme is best avoided in delicate fish dishes; in those cases, fresh thyme is by far the preferred choice. However, with grilled fish and meat, dried thyme is preferable.

Smell and taste

The taste and aroma of thyme are generally perceived as "warm," but thyme also has a sharp flavor. Use thyme in southern Italian cuisine for sauces with pasta and vegetable dishes, such as dishes with tomatoes and roasted or baked potatoes. In Italian cuisine, thyme is often combined with sage and rosemary. With these three, you can make a wonderful marinade for beef, for example (with olive oil and a good amount of salt). pepper Naturally).

In addition to thymol, thyme contains carvacrol (spicy and bitter), myrcene (pepperig) and - very slightly - 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 at the very last minute. The best time to add dried herbs is no more than ten minutes before the end of cooking. This is enough time for the leaves to reabsorb moisture and release their flavor into the dish.

Did you know that the flavor of these dried herbs is best developed when soaked in oil for a while, allowing them to absorb their flavors? Then, you cook with this aromatic oil.

Features:

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

Assortment

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

Gift wrapping

• The jar is available in a 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 container
• preferably store in a dark, dry and cool place
• best before November 2026 (11-2026)
• This expiration date is an indication

Batch number

The batch number helps us track which batch an item originates from. It's listed on the packing slip and invoice.