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 fragrant substance is thymol, named after the plant, a substance that also occurs in oregano, for example. , 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 get fresh thyme quite commonly, as a pot or border plant, but also in the form of freshly picked twigs . Thyme dries well, with the advantage that the leaves have a longer shelf life and the flavor becomes more concentrated. The disadvantage of concentration is that it is better not to use dried thyme in delicate fish dishes, fresh thyme is by far preferable. But with grilled fish and grilled meat, you would rather opt for dried thyme.
Smell and taste
The taste and smell of thyme is generally perceived as 'warm', but thyme also tastes pungent. Use thyme in southern Italian cooking for sauces with pasta and vegetable dishes, such as tomato and roasted or baked potato dishes. 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). it is not for nothing that thyme is a member of the Mint family (Lamiaceae).
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 .
Don't 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. That is enough to allow the leaves to absorb moisture again and to transfer the flavor to the dish.
Did you know that the taste 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 taste to the oil? Then you cook with this aromatic oil.
- 100% dried leaf (zipped) of the Thymus vulgaris
- wild picking - zipped leaf
- origin: Greece (Crete)
- available in glass and pouch (no test tubes)
- glass jar contains 20 grams
- standup pouches with a content of up to 30 to 300 grams
- larger quantities on request
- the jar is available in a tasteful gift box, consisting of a cube box filled with black tissue paper
- for an overview of our gift packaging, please refer to the category gift packaging
- keep your thyme in closed packaging
- preferably store in a dark, dry and cool place
- best before May 2024 (05/24)
- this best before date is an indication