It’s time for thyme! Let’s check out this herb of the week.
Once again, thank you to The Spice and Herb Bible for providing vital information for this post.
Origin:
Like other herbs, thyme comes from the Mediterranean area. Egyptians and ancient Greeks were among the first to utilize thyme – the word comes from Greek thymon meaning “to fumigate.”
There are over 100 types of thyme, with garden thyme and lemon thyme being the most common.
Today it’s used in a plethora of cuisines.
- Is hard to do from seed – recommended to buy plants.
- Start indoors 2 to 3 weeks before last spring frost.
- Needs well-drained soil.
- Needs regular watering and trimming.
Drying thyme:
Thyme is almost dry when fresh, and is easy to remove from the stems. Similar to other firm-leaved herbs, it is best dried in a dark, warm area with low humidity.
Freezing thyme:
I would not recommend freezing thyme in oil in an ice cube tray as you can with basil, parsley, or other soft-leaved herbs.
According to Kalyn’s Kitchen blog, you can put thyme, stems and all, in a Ziploc bag and put that straight into the freezer. Run a rolling pin over the bag when ready to use.
Food thyme compliments:
- Chicken
- Meatloaf
- Sausages
- Corn
- Green beans
- Tomatoes
- Potatoes (and potato salad)
Thyme really goes with any dish with meat in it, although it probably best highlights chicken. It also pairs up well with rich sauces, soups, stews, and casseroles.