Thyme (thimari)

Thyme is a classic in Mediterranean cuisine and a must in French cuisine. It is a versatile herb that goes well in vegetable dishes, with 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 the common thyme (Thymus vulgaris) and the genus to which this plant belongs. It is a woody herb, with fine leaves that smell and taste very aromatic. The main fragrant substance is thymol, named after the plant, a substance that also occurs 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 labiate and related to herbs such as basil, oregano and marjoram. It is one of the many herbs that grow naturally on the island of Crete and colour the slopes pink in summer, when the herb carpets are in full bloom. Our thyme grows wild on the island of Crete in the area of ​​Mount Ida.

Thyme, like basil, is generally available fresh, as a pot or border plant, but also in the form of freshly picked sprigs. Thyme dries well, with the advantage that the leaves keep longer and the flavour becomes more concentrated. The disadvantage of concentration is that dried thyme is better not used in delicate fish dishes, in which case fresh thyme is by far the better choice. But with grilled fish and grilled meat, you should still choose dried thyme.

Smell and taste

The taste and smell of thyme is generally experienced as 'warm', but thyme also tastes sharp. Use thyme in the southern Italian kitchen for sauces with pasta and vegetable dishes, such as dishes with tomatoes and roasted or baked potatoes. In the Italian kitchen, thyme is often combined with sage and rosemary. With these three, you can make a great marinade for beef (with olive oil and a good pepper of course).

In addition to thymol, thyme contains carvacrol (spicy and bitter), myrcene (peppery) 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 last moment. The best time to add dried herbs is at most ten minutes before the end of a preparation. This is sufficient for the leaves to absorb moisture again and transfer the flavour to the dish.

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

Features:

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

Assortment

• available in glass 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
• at least good until November 2025 (11-2025)
• This expiration date is an indication

Batch number

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