Thyme Rubbed 25g

description

The leaves of thyme have a spicy, tangy and slightly bitter taste and are used in a variety of ways in Mediterranean and international cuisine. Both fresh and dried leaves are used.

Thyme was already used in ancient Egypt, where it played a role in embalming, among other things. The ancient Greeks also used thyme - they smoked it as an offering and used it as a medicinal plant. The Roman scholar Pliny the Elder mentioned thyme in his writings as a remedy for coughs and respiratory diseases. In the Middle Ages, thyme was cultivated in monastery gardens and was used to treat lung ailments and colds. Today, it is known all over the world and it is hard to imagine French, Italian and Spanish cuisine without it. It is an integral part of the classic “herbs of Provence” and is often used in meat dishes, stews and baked vegetables.

Thyme belongs to the labiate family and grows as a small, woody shrub that can reach a height of up to 40 cm. It prefers sunny, dry locations and is very easy to care for.

It is used in a variety of ways - in meat and fish dishes, for marinades, vegetable pans, soups, sauces, bread and savory baked goods as well as an ingredient in tea blends for colds. Thyme is therefore not only a medicinal and aromatic herb, but also a real all-rounder in the kitchen - whether classic or creative.

Thyme is therefore a true classic of Mediterranean cuisine and adds a hearty, aromatic note to many dishes. It goes particularly well with hearty meat dishes such as roast lamb or braised beef, where it is used together with rosemary and garlic. Thyme is also a must in French classics such as “coq au vin” or a hearty onion soup. In Italy, it is often found in tomato sauces or on pizza - for example as a fine ingredient on a Margherita pizza with fresh tomatoes and mozzarella.

In vegetarian cuisine, thyme harmonizes wonderfully with baked vegetables: potatoes, carrots, zucchinis and eggplants are mixed with olive oil, salt, pepper and fresh thyme and baked in the oven until golden brown. Thyme also adds a pleasant depth of flavor to lentil dishes, such as a hearty lentil stew or a creamy red lentil soup. In combination with goat's cheese, honey and walnuts, it makes a delicious starter dish - for example as a lukewarm salad or on toasted bread.

Thyme is even used in the bakery: in savory breads, for example with olives or dried tomatoes, or as a seasoning in crackers and grissini. And for those who like things a little more unusual, thyme can even be used in desserts - for example in lemon and thyme cookies or as a subtle flavoring in honey ice cream.
Our tip: Try a classic French roast lamb. Rub the meat with thyme, garlic, olive oil and a little lemon zest and leave to marinate for a few hours before roasting.

Hand-filled in our elegant aroma bag with viewing window and practical clip closure.

Store in a cool, dark place away from light