Friday, August 19, 2016

Thyme for cooking

Thyme is a small perennial member of the Mint family. Native to Mediterranean basin, it entered the herb garden early, being used by the ancient Sumerians by 3500 BC. Thyme contains the essential oil thymol as well as flavonoid antioxidants that are necessary for the body to keep up its functions.

The leaves of the thyme plant are some of the most concentrated sources of potassium, manganese, calcium, iron, selenium and magnesium.

Thyme is considered an essential ingredient in stuffing and is used to flavor meats, stews, soups, fish and wild game dishes or even salads. Thyme is a hearty herb and is perfect for earthy dishes such as roasted game. Lemon thyme blends garden thyme’s muted sweet flavor with clear lemon, a magnificent combination.

Fresh thyme leaves and seeds have a good flavor after drying. Lemon thyme goes well with vegetables and meats that aren’t too strong in flavor like chicken and pork, and is especially good with fish.

It is also part of zaatar, herbes de Provence and bouquet garni, and it is required in the making of jerk pork and curries.
Thyme for cooking

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