Happy Sunday, everyone! I hope your weekend has been fabulous so far. It’s hot here today, a great day for grilling out.
Last weekend, we kicked off the new series here at 4 You With Love called “Spices 101”, a part of our ongoing spice party, Party Thyme. For more information on June’s Party Thyme, go HERE. Anyway, last weekend I introduced you to Aleppo Pepper, Crushed (go HERE if you miss this post) and today we’re going to talk about……..
Thyme
Thyme is a super versatile spice that goes very well with rosemary, sage, parsley, and garlic. It is used is many cuisines across the world: from African, to Mediterranean, to Caribbean and more….definitely one to keep in your spice cabinet!
Thyme has a woodsy, lemony and minty flavor…adds a lot of depth of flavor to any dish. It is often times used in soups, stews, stuffings, salads, meats…almost everything! Thyme can be used fresh or dried and when substituting in a recipe, 1Tbsp of fresh = 1 tsp dried. Fresh thyme will have a more pronounced lemony and mint flavors than dried will. If you are using dried thyme and desire a light minty flavor, just add a pinch of spearmint (either fresh or dried) to your recipe.
When purchasing dried thyme, or any other dried herb, check the expiration date! Just because it is new to you does not mean it is new to the store. Old herbs add little to no flavor to your dishes. Also, when using dried thyme, rubbing the leaves together in the palm of your hand will help to release some of the oils and bring out thyme’s amazing flavor. Thyme, like all dried herbs, ideally should be used within 6 months of purchase.
One way you can use thyme to season soups and stews is to make a bouquet garni. Just take a piece of cheese cloth and add 1/2 tsp of each of the following dried herbs: thyme, rosemary, parsley, bay, marjoram, and sage. Tie with a string and allow it to float in your broth while cooking.
Stop back next week and learn about Applewood Seasoned Sea Salt!
4 You
Reduce, Reuse, Renewed
What a fun series! I just planted my first herbs this summer: rosemary, mint, basil and sage. I’ll have to add thyme to the list, too. Good to know about old spices adding less flavor. I’ll have to clean out my pantry this week.
Level 1 Homemaker
I have heard references to using a “bouquet garni”, but never an explanation. I love the idea! Thanks for explaining it! Any other favorite ways to use thyme? It’s not a spice I have used much.
Anne @ Domesblissity
Thyme is one of my favourites Marilyn. I like it in sweet and savoury. It lends itself very well to pear and apples (wink wink). Looking forward to reading about that salt. Yum! Cooler weather ahead for us next weekend.
Anne xx