Thyme is a herb commonly used in Mediterranian cooking, especially French and Italian food. It goes well with meats like lamb pork and chicken, tomato-based sauces and it is commonly added to stews and soups.
Thyme has a mild earthy flavour with slight citrus notes, It can be used both fresh and dried. Dried thyme still retains much of its flavour, which is great for storage. It is also sold in powdered form.
Thyme plants are small bushes with small silvery green leaves which carry the flavour. Some recipes list a ‘sprig’ of time as an ingredient, this refers to a single stem of a fresh stalk of thyme about 10cm long with plenty of leaves.
There are many different varieties of tyme, but the two most common are lemon tyme and garden tyme. Lemon tyme has a more citrus flavour and slightly bigger leaves
Instead of thyme, you can try using herbes de Provence or oregano.
Recipe suggestions: Caramelised carrots and onions, Lentil ragù