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.

RECIPES

Taste:

Lemony, slightly peppery and minty in flavour.

Thyme
Soup

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.

Roasted Zucchini
Thyme Roasted Potatoes

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.

Medicine
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