Thyme is historically from England and a medicinal plant. We quickly found culinary uses for the gentle thyme flavour that's a little woodsy, earthy, lemony and minty. It's really good for most dishes, both sweet and savoury dishes.
If using thyme as a garnish, be sure to strip the leaves from the stalks first.
- Freshest in summer.
- Good for Thyme is mainly used with meat and fish, but can be used widely. Try stuffing (especially chicken), Italian dishes, soups, stews, desserts (like lemon thyme tart), and drinks (blueberry thyme smash anyone?), or with vegies such as mushrooms, beans and carrots.
- Store in warm part of fridge in paper towel in a perforated plastic bag or container, for 6 days.
- Or dry it by removing the stalks, and placing little thyme leaves on a plate in a cool, dry spot. Keep dry leaves refrigerated in an air tight container for months.