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One of the most popular herbs in American and European cooking, thyme can be paired with nearly any kind of meat, poultry, fish, or vegetable. To use fresh thyme, peel off as many of the leaves as you can from the woody stem by running your fingers along the stem. Particularly with younger thyme, some of the main stem or little offshoot stems will be pliable and come off with the leaves, which is fine. Thyme keeps for at least a week in the fridge, wrapped in a damp paper towel and stored in a plastic bag. Click here for the full definition in our encyclopedia. |
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| Recipes to try: |
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Thyme Griddled Mushrooms |
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Baked Halibut with Wine and Herbs |
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Roast Leg of Lamb with Dark Beer, Honey and Thyme |
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Thyme Creme Brulee |
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Lemon Thyme Chicken with Rosemary New Potatoes |
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Back to Herb & Spice Guide>> |
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