Post by Paulinemom on Sept 15, 2007 11:24:19 GMT
General Description
Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, Thyme leaves are dried then chopped, or ground.
Origin
Thyme is grown in southern Europe, including France, Spain, and Portugal. It is also indigenous to the Mediterranean.
Traditional Use
Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes. Thyme often is paired with tomatoes.
Taste and Aroma
Thyme has a subtle, dry aroma and a slightly minty flavour.
Ideas to Get You Started
Rub minced garlic and Thyme over lamb, pork, or beef roasts.
Season cheese, tomato, and egg dishes with Thyme.
Blend fragrant Thyme into poultry stuffing, spaghetti or pizza sauce, and chilli along with any combination of marjoram, basil, oregano, sage, rosemary, or garlic.
Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, Thyme leaves are dried then chopped, or ground.
Origin
Thyme is grown in southern Europe, including France, Spain, and Portugal. It is also indigenous to the Mediterranean.
Traditional Use
Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes. Thyme often is paired with tomatoes.
Taste and Aroma
Thyme has a subtle, dry aroma and a slightly minty flavour.
Ideas to Get You Started
Rub minced garlic and Thyme over lamb, pork, or beef roasts.
Season cheese, tomato, and egg dishes with Thyme.
Blend fragrant Thyme into poultry stuffing, spaghetti or pizza sauce, and chilli along with any combination of marjoram, basil, oregano, sage, rosemary, or garlic.