Thyme

Aromatic, distinctive, intense. Thyme is a unique herb that gives dishes a unique flavor - and taste qualities are just one of its many advantages. Let's heighten our senses and get to know it better.

History

It was known as far back as antiquity. Due to its unusual aroma, it was used by the Greeks in baths and temples as incense. The Romans helped spread thyme to other territories. Today, it is an indispensable spice in many cuisines, especially in France, Italy, Spain, as well as in Middle Eastern countries.

Usage

Thyme's fame is fully deserved - its distinct aroma can enrich the taste of virtually any dish. It can be found in many classic herb blends: herbes de Provence and bouquet garnis (along with parsley, marjoram and bay leaf). It is most often used for meat dishes - it goes perfectly with lamb, veal, poultry and beef. Excellent for fish dishes, soups, sauces, stews.

Extraordinary taste is not everything - thanks to its unique properties it helps digestion, so it is worth adding it to meat, fried, fatty dishes, as well as to legumes. Add it at the end of cooking to prevent loss of flavor and vitamins. Fresh green thyme contains quite a lot of them: A, C, E and K. By adding it to dishes we indirectly take care of the health of our guests.

Our advice: thyme is suitable not only for dry dishes - it's worth adding it to desserts to perfectly turn up their flavor. Recommended!