Post by Jody on Sept 27, 2009 9:55:59 GMT -8
Thyme is a good source of iron and is used widely in cooking. Thyme is a basic ingredient in French, Greek, Italian, Albanian, Lebanese, Persian, Portuguese, Libyan, Spanish, Syrian, and Turkish cuisines, and in those derived from them. It is also widely used in Arab and Caribbean cuisines.
Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs.
Thyme, while flavourful, does not overpower and blends well with other herbs and spices. In French cuisine, along with bay and parsley it is a common component of the bouquet garni, and of herbes de Provence. In some Levantine countries, the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient.
Thyme is sold both fresh and dried. The fresh form is more flavourful but also less convenient; storage life is rarely more than a week. While summer-seasonal, fresh thyme is often available year-round
Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs.
Thyme, while flavourful, does not overpower and blends well with other herbs and spices. In French cuisine, along with bay and parsley it is a common component of the bouquet garni, and of herbes de Provence. In some Levantine countries, the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient.
Thyme is sold both fresh and dried. The fresh form is more flavourful but also less convenient; storage life is rarely more than a week. While summer-seasonal, fresh thyme is often available year-round