The ancient Romans used Thyme to purify their rooms and to “give an aromatic flavor to cheese and liqueurs.” The French use Thyme as an integral component of ‘bouquet garni’ – a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews but removed before serving. Other cuisines throughout the world rely on thyme for its clean, fresh, and somewhat citrusy and minty aroma, like this Organic Thyme. Once dried, thyme retains its flavor better than many other herbs.
Suggestions: Organic Thyme is a popular seasoning for poultry (and stuffing), fresh water fish, seafood, lamb, and veal. If using to season Duck Breast, season it toward the end of cooking. Try it as part of a rub for game. Add it to soups, chowders, sauces, and even eggs and tomatoes. Thyme combines well other herbs, such as basil, bay leaf, dill, mint, oregano, parsley, sage, and other things, such as artichokes, bananas, beans, carrots, cheese, citrus, garlic, mushrooms, onion, and potatoes.