Thyme (thimari)

Thyme is a classic in Mediterranean cuisine and a must in French cuisine. It is a versatile herb that goes 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 the common thyme (Thymus vulgaris) and the plant genus to which this plant belongs. It is a woody herb, with fine leaves that smell and taste very aromatic. The main odorous substance is thymol, named after the plant, a substance that also occurs in, for example, oregano.

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

Thyme is a lip flower and family of 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 herb carpets are in full bloom. Our thyme grows wild on the island of Crete in the vicinity of Mount Ida.

Just like basil, you can generally get thyme fresh, as a pot or border plant, but also in the form of freshly picked sprigs. . Thyme is easy to dry, with the advantage that the leaves have a longer shelf life and the flavor becomes more concentrated. The disadvantage of concentration is that dried thyme should not be used in delicate fish dishes, fresh thyme is by far preferable. But with grilled fish and grilled meat you prefer to choose dried thyme.

Smell and taste

The taste and smell of thyme is transferred generally experienced as 'warm', but thyme also tastes sharp. Use thyme in southern Italian cuisine for sauces with pasta and vegetable dishes, such as dishes with tomato and roasted or baked potato. In Italian cuisine, thyme is often combined with sage and rosemary. For example, 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).

Use

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. .

Do not add dried herbs until the last minute. The best time to add dried herbs is no more than ten minutes before the end of a preparation. This is sufficient for the leaves to absorb moisture again and to transfer the flavor to the dish.

Did you know that the flavor of these dried herbs is best achieved when you let the herbs absorb moisture 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 Thymus vulgaris
• wild picking - zipped leaf
• origin: Greece (Crete)

Assortment

• available in glass and stand-up pouch (no test tubes)
  
• glass jar contains 20 grams
• stand-up pouches with a capacity of up to 30 to 300 grams
• larger quantities on request

Gift packaging

• 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 closed packaging
• preferably store in a dark, dry and cool place
• best before May 2024 (05/24)
• this expiration date is an indication