There are 350 species of thyme with a wide variety of fragrances, flavours and uses. Most are sun loving, perennial woody subshrubs or creeping woody plants with a neat habit that are high in fragrant essential oils. Culinary varieties include:
- garden / common
- caraway / seedcake
- broad leaf
- winter flowering
- Azores / orange peel
This herb requires food drainage and a sunny position. Raise thyme from seed in spring and propagate varieties by cuttings and by division. The leaves are low in moisture and easily air dried out of direct sunlight. It will retain its flavour.
Thyme is a major culinary herb in Europe where is shines in slow cooked casseroles and dishes containing meat, poultry or game. It can be assertive and dominate other milder flavours so robust companions, such as onions, red wine and garlic work well. Use the herb in terrines, pâtés, meat pies, marinades, eggplant and tomato dishes and thick vegetable based soups. Dried thyme is often used in the jambalayas and gumbos of Creole and Cajun cooking.
information sourced from The Complete Book of Herbs
What I blogged:
- one year ago – Chocolate Stout Cake
- three years ago – Strawberries With A Raspberry Balsamic Vinegar Reduction