The origin and natural habitat of thyme
The evergreen thyme, also widespread as an ornamental plant, is a family of many plants that are very similar, but slightly different in color, size, and scent. It is native almost everywhere along the Mediterranean coast, growing north of the Mediterranean region in the sunniest regions, such as mountain pastures and drier meadows. Its fresh sprouts, as well as the dried, chopped, or powdered leaves, are also used for medicinal and culinary purposes.
What foods can he dried form of thyme be used for?
The crumbled version of thyme is the most popular herb in Mediterranean, Balkan, Middle Eastern and North African cuisine.
- It is great for seasoning fillings, minced meat, meatballs made from various minced meats and / or offal, but is also suitable for seasoning meat substitutes used in vegan and vegetarian cuisine, such as mushrooms, sejtan and tofu dishes.
- Thyme is essential in flavoring traditional goat and lamb stews, roasts and soups.
- Dried thyme can be an excellent condiment for seasoning heavy, fatty dishes.
- Perfectly paired with parsley, marjoram, oregano, basil, garlic, mint, olives, sage and nutmeg, laurel leaf. The spice mixture prepared in this way can be used for pre-marinating grilled meat and fish.
- Thyme cannot be missing from the tomato-based sauce of Italian pasta dishes either.
- It can also be used to flavour various cow and goat cheeses as well as cottage cheese, curd and butter spreads.
- It is excellent for seasoning casserole and fried dishes made of eggplant, zucchini, pumpkin and other cucurbitaceous vegetables, as well as salads.
Store in a cool, dry place, away from sunlight.