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Fresh Thyme
Thyme is one of those herbs we seem to use more in cooler weather. Now is a great time to look more closely into thyme since it may be making its way into your Fall dishes.
Thyme is one of my favorite herbs. While I generally prefer fresh herbs, I do not often have fresh thyme available, so it’s one of those herbs that I used in dried form. It is a basic ingredient in French, Greek, Italian, Spanish and Turkish dishes. Thyme goes well in soups and stews which is why, at least to me, it is a colder weather herb. It is also wonderful with lamb, tomatoes and eggs.
Unlike some herbs, when using thyme, add it early in the cooking process. It is slow to release its flavors so it will be flavorful when cooked in soups and stews.
Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single woody stem snipped from the plant. If using the whole sprig, you will want to remove it before serving since the woody sprig is not nice to eat.
Thyme is said to have antiseptic properties and is perfect for gargling when you have a sore throat. Actually, the essential oils from thyme is one of the active ingredients of Listerine. You can also make thyme tea which is good for coughs.
Pick up some fresh or dried thyme and try it in your cooking soon. You will definitely be glad you did.
You may want to see other articles by the Mesa Food Examiners.
Try our quick apple and thyme stuffing
For information on selecting the perfect apple, see Apple Chart
Copyright Simply Impressive Cooking School
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