Thymus vulgaris
Thyme has a stronger flavour when it is dried. Its scent is reminiscent of forest honey, fresh tree bark and scented hay. Its flavour is strong: pleasantly astringent and with a pronounced note of aromatic herbs.
– Dried thyme has a strong flavour. Thanks to its aroma, which goes well with other flavours, it can be used abundantly.
– For seasoning ragù, stews, sauces, thick soups and minestra, it is recommended to add thyme to the dish in the last 10 minutes of cooking. It should not roast or burn as it will take on a bitter flavour.
– Thyme goes perfectly with honey, for example in a salad dressing.
Thyme originates in the Mediterranean area and has been a highly appreciated plant since the time of ancient Egypt and ancient Greece.
The essential oil of thyme contains a very aromatic substance called thymol. This substance was discovered relatively late, at the beginning of the 18th century. When the plant is exposed to the sun for a longer time, its aromatic substances such as thymol will be stronger.
It can be used with: thyme goes well with honey, garlic, lavender and other Mediterranean herbs, olives, orange peel, pepper, tomato, cinnamon, lemon zest, onion.
