Thyme
Cultural or Geographic History
Thyme is the leaf of a shrub in the mint family called Thymus vulgaris. Ancient Greeks considered thyme a symbol of courage and sacrifice. In the Middle Ages, ladies would embroider a sprig of thyme into scarves they gave to their errant knights. Thyme is grown in southern Europe, including France, Spain and Portugal. It is also indigenous to the Mediterranean.
Flavor Profile
Subtle, dry aroma and a slightly minty flavor
Recommendations for Use
- Rub minced garlic and thyme over lamb, pork, or beef roasts.
- Season cheese, tomato, and egg dishes.
- Excellent for herb bread and flavored butters.
- Good with mushrooms, fried potatoes, carrots and other vegetables.
- Commonly used in clam chowder and gumbo; used in French, Creole and Cajun cooking.
- Lemon thyme is excellent with fish and chicken.
Recommendations for Combinations
- An herb used in Herbes de Provence: a classic combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint and bay leaves often used for seasoning meat.
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