Thyme in our A-Z (Page 54) - Cooking Index
Thyme in our A-Z (Page 54) - Cooking Index
Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny greyish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, Thyme leaves are dried then chopped, or ground.
Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes. Thyme often is paired with tomatoes.
Thyme has a subtle, dry aroma and a slightly minty flavour.
Thyme is grown in southern Europe, including France, Spain, and Portugal. It is also indigineous to the Mediterranean.
Thyme dates back to ancient Greece, where it symbolized courage. Roman soldiers bathed in water infused with thyme to gain vigor, courage and strength. In the Middle Ages, ladies embroidered a sprig of Thyme on the scarves of knights for bravery.
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