Thyme (Dried)

$5.67

The Greeks called it “courage.” The French fell in love with it. If you don’t already have the thyme, make it! Have the courage to fall in love with this foundational culinary herb.

1 oz./28

Sold By: Spice Jungle

Product Description

PURPOSE

WHAT IS IT?

Thyme is a distinctive, evergreen, perennial herb that is both a stand-out, and a role player. The name is derived from the Greek word for courage, thumus. As a spice, it’s bold, strong, and assertive.  Maybe the Greeks were on to something!

The French certainly think so. Thym (thyme) is considered one of the six herbs that make up Les Fine Herbes, an essential core of the French herbal palette. It’s found in recipes of pretty much every cooking method. Fresh, they juice it to extract the essential oils without adding any visual elements to a dish. It’s also part of a bouquet garni, a bundle of herbs used, then discarded, in the preparation of sauces, soups, and stews.

Over four-hundred subspecies, and cultivars of thyme exist, with a few dozen wild, and domesticated, suitable for culinary use.

EXPERIENCE

Thymol is the essential oil that gives thyme its taste, and aroma. It is a delightfully fresh, aromatic herb, that serves up delicate wisps of mint, and oregano, notes. It has a mild sweetness to it, with hints of with a piney flavor, camphor, and bitter.

Thym Citron, lemon thyme, has a bit of lemongrass edge to it.

Both a leader, and a role player, thyme is equally effective in liquids like soups, and stews, as it is in dried applications, on meats, and vegetables.

Visually, the small leaves of thyme produce an appealing adornment to foods, upon which it is sprinkled lightly.  Heavy application can overwhelm other spices, or the taste of the food itself, with too much of the piney/camphor notes.

USE NOTES

Strip the leaves from the stems for most applications, other than where they’re needed to discard, as in a bouquet garni. The woodier stems, especially chopped, or ground, can add an unpleasantly distracting texture.

CULINARY GEOGRAPHY

Thyme is especially popular in French, Greek, Italian, Mediterranean, and Spanish cuisine. Thyme will grow successfully anywhere indoors, or hot, sunny locations with well-drained soil.

TRADITIONAL USES

  • Roasted rack of lamb;
  • Côte de Veau, Sauce Thym – Veal in a thyme sauce;
  • Za’atar – Common spice blend of the Levant with roasted thyme, and sesame seeds;
  • Bastnouakia – Herbed Greek bread.

A FEW IMPROVISATIONAL RIFFS:

  • The Art Garfunkel Bagel – Parsley, sage, rosemary and thyme worked into the dough, with a romano crust;
  • Roasted yucca with paneer in ghee;
  • Roasted great northern beans with shallot, mustard, thyme, par-cooked carrot, parsnips, salt and white pepper;
  • Fusilli Francese – A Dijon-thyme house mayo, coating shredded thyme-roasted chicken, fusilli, and vegetables.

VARIETIES

French thyme is the most common culinary subspecies in commercial production. There are over four-hundred varieties of thyme. Most are edible, but some present either texture, or harvesting challenges.  Here are a few:

  • Annie Hall Thyme
  • Breckland Thyme
  • Caraway Thyme
  • Coconut Thyme
  • English Thyme
  • French Thyme
  • Foxley Thyme
  • Heretus Thyme
  • Highland Cream Thyme
  • Italian Oregano Thyme
  • Juniper Thyme
  • Lavender Thyme
  • Lemon Thyme (Thym Citron)
    • Lemon Frost Thyme
    • Lemon Thyme
    • Silver King
    • Silver Queen
    • Hi-Ho Silver Thyme
    • Doone Valley
    • Argenteus
  • Leprechaun Thyme
  • Lime Thyme
  • Loveyanus Thyme
  • Mint Thyme
  • Mother-of-Thyme
  • Orange Balsam Thyme
  • Oregano Thyme
  • Pennsylvania Dutch Tea Thyme

THE BACKSTORY

Thyme is a truly ancient spice. It goes back at least to 2750 BCE, where the writings on Sumerian cuneiform tablets mention it. All great ancient societies in its wild growing region, Greeks, Egyptians, Romans, domesticated, and used it, for culinary purposes, religious, ceremonial, and folk cures.

Medieval knights used to tuck thyme into their armor as a charm when they went to war.

AKA

  • Cimbru
  • Čiobreliai
  • Ezkaia
  • Farigola
  • Kakukkfű
  • Kekik
  • Kəklikotu
  • Lou
  • Majčina Dušica
  • Milix
  • Sagħtar
  • Serpyllum
  • Teim
  • Teşîr
  • Thime
  • Thym
  • Thyma
  • Thyme
  • Thymian
  • Thymus Vert
  • Thymus Vulgaris
  • Tiemie
  • Tijm
  • Tim
  • Timi
  • Timian
  • Timiano
  • Timiāns
  • Timijan
  • Timjami
  • Timjan
  • Timo
  • Timu
  • Timyan
  • Tomilho
  • Tomillo
  • Tomiño
  • Tüümian
  • Tymián
  • Tymianek
  • Xạ Hương
  • Θυμάρι (Thymári)
  • Ганга
  • Кымыз
  • Мајчина Душица (Majchina Dushica)
  • Мащерка
  • Тимьян (Tim’yan)
  • Чабор
  • Чебрець (Chebrets’)
  • Ուրց
  • טיים
  • קוֹרָנִית
  • آویشن
  • تیمیم
  • تېمىڭىز
  • ٿيم
  • زعتر (Zaetar)
  • کے
  • ቲም
  • अजवायन के फूल
  • हिची पाने स्वयंपाकात वापरतात
  • টাইম
  • ਥਾਈਮ
  • થાઇમ
  • ଥିମ୍
  • வறட்சியான தைம்
  • థైమ్
  • ಟೈಮ್
  • കാശിത്തുമ്പ
  • වර්ණනය
  • ไธม์
  • စမုန်ဖြူ
  • 백리향(Baeglihyang)
  • タイム
  • 百里香(Bǎilǐxiāng)

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