Lemon Thyme has small, oily, dark green leaves on a delicate square stem. The flavour is a distinct bright lemon that is balanced by the earthy, savoury, warm pine flavour of thyme.
Lemon Thyme can be used in any recipe in place of common thyme, and is especially useful when a recipe calls for both thyme and lemon. It makes an excellent marinade or stuffing for chicken or fish and also suits vegetable dishes, soups, stews, and sauces. It should be added towards the end of cooking to preserve its mild flavour. It is often used whole, and removed before cooking. Alternatively, the leaves can be used by stripping them from the tough stem.
Lemon Thyme has a reputation for enhancing digestion and reducing bacterial and fungal infection. It also has an affinity for the respiratory system where it is an ancient remedy for coughs and sickly lungs.
Store in the fridge in the vegetable drawer in original punnet. Use within two days of opening. It can also be frozen by placing in a zip-lock bag as is. Seal and freeze overnight.
Culture and History
There has been a lot of confusion over the correct name and origin of Lemon Thyme, but recent DNA tests have confirmed it's not a hybrid or a cross, but a distinct species. The thyme family are native to the Mediterranean, where they have been used for thousands of years as incense, flavouring, and a symbol of courage.