Thyme

Thyme (Thymus vulgaris) is a small leafed herb with a warm, flowery and earthy flavour. It is widely used in Mediterranean countries to flavour stews and meat sauces, particularly those with a tomato or wine base. It may also be used in combination with other herbs such as bay leaves, parsley, marjoram, rosemary, savory or tarragon to produce bouquet garni.

Thyme is particularly popular in France and Italy, where it is used in a wide variety of dishes, such as vinaigrette dressing, fried potatoes, fish, terrines and meatballs. It also has an excellent affinity with Mediterranean vegetables such as aubergines, courgettes and sweet peppers.

There are many other different types of thyme in addition to common thyme, including lemon thyme (Thymus citriodorus) which adds a subtle lemon flavour to fish and chicken dishes and is particularly good in stuffings for pork and veal.

Thyme is at its best when fresh, although it may also be sold in dried form. As it loses much of it flavour when dried, it is usually a good idea to crush the dried leaves slightly before adding it to recipes in order to release some of the flavour. Home-dried or frozen thyme is almost always better than commercially dried thyme.

Fresh thyme may be stored in the fridge for up to a week; simply wrap it in a paper towel and place in a plastic bag. Dried tarragon should be kept in an airtight container in a cool dry place, away from direct light.