Thyme has small, oily, dark-green leaves on short, delicate stems. The flavour is a complex mix of sweet pine, savoury wood smoke, and fresh earth.
Thyme is an essential element in the classic French bouquet garni, enhancing other herbs and spices, adding depth and bringing harmony to stuffing, roasts, soups, stews, and casseroles. It pairs well with wine, goose, duck, pork, tomatoes, fish, and potatoes. It is often used whole, and removed before cooking. Alternatively, the leaves can be used by stripping them from the tough stem.
Thyme is a traditional remedy for respiratory system health, relieving lung and bronchial infections and aiding the removal of phlegm. It is an effective addition to cough elixirs and skin creams.
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
Native to the Mediterranean, Thyme has long been recognised for its powerful aromatic properties, and has been used in cuisine, medicine, and rituals. Well before the mechanics of disease were understood, Thyme was used to prevent infection through eating it, bathing in it, and burning it. It came to represent courage and bravery, an image that persisted for hundreds of years in Europe.