Thyme
Herbs add amazing depth and flavor to any dish and one of the best is thyme. This delicate herb is great on chicken, fish and steak and can perk up soups, egg and vegetable dishes. Both fresh and dried thyme can be found at your local supermarket.
There are about 60 types of thyme available, ranging from French thyme (also known as Thymus vulgaris, which is most commonly found), lemon thyme, orange thyme and silver thyme. Thyme leaves are small and curly with an elliptical shape. The upper leaf is green-grey in color on top, while the underside is white.
While all herbs enhance a dish, it is always preferable to use fresh over dried because the flavor is fresher and more intense. Fresh thyme leaves should be a vibrant green and free from yellowing or dark spots. If you opt for dried thyme, consider exploring a local gourmet market or specialty spice shop. The selection and the quality will be higher.
Store fresh thyme in the refrigerator and wrap it in damp paper towel. Keep dried thyme in a tightly sealed glass container in a cool, dark and dry place for up to six months.
When cooking with thyme, whether it’s dried or fresh, add the leaves at the end. Otherwise, thyme’s delicate flavor can be destroyed during the cooking process.
Try thyme in the following ways:
-Â Â Â Â Â Add to your favorite pasta sauce recipe
-Â Â Â Â Â Sprinkle a few leaves on omelets, scrambled and baked eggs.
-Â Â Â Â Â Try it on pinto, black or kidney beans
-Â Â Â Â Â Use it to season stocks and soups
Culinary Escapes, LLC - Unique Food Tours of Metro Detroit
Tags: thyme