THYME
Versatile thyme has small fine oval leaves and strong woody stems. Thymes herbaceous and slightly floral aroma makes it a popular herb, for using in autumn and winter cooking.
Taste:
Lemony, slightly peppery and minty in flavour.
Tip:
Make sure to strip the leaves from the woody stems before adding them to recipes (unless it’s used to flavour a roast or soup and then removed before serving!).
Goes with:
Mushrooms, carrots, zucchini, meat dishes, casseroles, pumpkin, celery, leeks, root vegetables, beef, lentils, rice, pasta, lamb, red wine, peaches, pears, apricots, apples, prosciutto, ham, chicken.
Classic uses:
Bouquet garni (a bay leaf, thyme and parsley sprigs tied together and used to flavour French style soups and stews), leaves added to a French onion soup, whole sprigs roasted with vegetables or added to a slow cooked casserole, red wine based dishes or sauces.
Health benefits:
A source of folic acid and B-complex vitamins, beta carotene, vitamin A, K, E and C.
A source of potassium, iron, calcium, manganese, magnesium and selenium.
