Thyme is a delicate herb in appearance. Its tiny rounded leaves grow in clusters around its thinly wooded stems. The leaves measure a mere one-eighth inch in diameter. Younger leaves are bright green and fade to grey-green with age. Thyme’s flavor counters its appearance with bold nuances of its essential oil, thymol. Its delivers layers of woodsy, savory and mint flavors. Thyme retains its flavor better than most herbs when dried, but fresh thyme is still preferred.
Thyme is available year-round.
Thyme is used to season stocks, stews and soups. Thyme can be used as a stand alone herb or in savory combinations. Use to flavor marinades with sea salt, rosemary, lemon zest and olive oil. Thyme pairs well with seafood, red meat and poultry. Thyme releases its flavors slowly so it is favored in slow and long cooking application. Add to root vegetables and autumn fruits, or infuse in syrups and oils. To store, keep cool and dry until ready to use.