Fresh or dried, thyme is definitely one of our spice cupboard work horses. It's a seasoning we can use without really thinking about it, and so we often reach for it when making quick weeknight pasta sauces and stir-fries. How do you use thyme in your cooking?
Thyme is a low shrub native to the Mediterranean and a member of the mint family. It grows in long, thin sprigs with tiny spear-shaped green leaves. We primarily use these leaves in cooking, though the stems can be used for seasoning a soup or braise if removed before serving.
A teaspoon or so of these leaves adds a pungent, woodsy flavor to dishes. Depending on the specific variety you use (and there are over 100 of them!), we might also get flavors of lemon, mint, caraway, or even orange. Thyme is an aromatic, meaning we use it as much for its aroma as for the flavor it gives our dishes, and is one of the herbs used in a classic bouquet garni.
Thyme is a great choice for adding layers of flavor without being overwhelming. We use it most commonly to season soups, sauces, and braises. It's also a good choice for potatoes, rice dishes, and even fresh bread. It pairs well with other Mediterranean herbs like oregano and marjoram, and is used throughout Italian, French, and of course, Mediterranean cooking.
Here are a few thyme-centric recipes to try!
• Sautéed Zucchini and Squash with Thyme and Feta
• Individual Pot Roasts with Thyme-Glazed Carrots
• Creamy Black-Eyed Pea Soup with Cumin and Thyme
• Garlic and Thyme Roasted Chicken
• Peach and Thyme Polenta Tart
Related: How To Make a One-Pot Indoor Herb Garden
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Thyme is DELICIOUS in a quick Andrew Carmellini dish I've been serving for an appetizer. You basically whip up the best fresh ricotta you can find (he calls for sheep's milk, but I think it's just as good with cow's milk) with some cream/milk, thyme, and very good olive oil until really creamy. Top with maldon sea salt...you'd be shocked how much of this a small group can gobble.
I like thyme added to lemonade as a nice refreshing summer drink.
Fresh thyme also lasts a really long time in the fridge--way longer than other fresh herbs.
I love thyme, and have been using it a lot lately. It seems like I'm always making a dip or appetizer during the summer for one party or another, and thyme seems to go SO well with creamy dips or spreads -- here's the last one I made for a friend's engagement party, it was a hit!
Creamy Pepper Herb Spread
1 or 2 loaves of crusty/chewy bread
2T olive oil mixed with 1T balsamic vinegar
1 package soft cream cheese
2 T. olive oil
2 T. black pepper
1 t. garlic powder or one clove pressed garlic
1 t. dried or chopped fresh thyme
½ t salt
Cut bread into bite sized pieces, drizzle with the olive oil/balsamic mix, broil until lightly toasted.
Mix softened cream cheese with olive oil, herbs, and spices. Serve with the warm toasted bread.
Thyme is one of the main seasonings (other than scotch bonnet peppers) in Jamaican rice and peas: rice, coconut milk, seasonings, and beans called pigeon peas (kidney beans also sub in quite nicely).
Also been doing a lot of pizza on our outdoor gas grill (with store-bought pita flatbread or TJ's raw dough) with feta, tons of veggies, and lots of thyme.
Writing, tweaking, and developing my own recipes is one of my favorite activities. When viewed as a collection, they clearly highlight the tendency I have to favor certain spices. Thyme, whether fresh or dried, is definitely in the top five.
Here is a recipe for Turkey Kofta (a sort of Middle Eastern meatball):
http://accordingtolia.blogspot.com/2009/04/turkey-kofta-with-lemon-garlic-rice.html
And a favorite classic of mine, Mediterranean chicken with lemon, garlic, and thyme:
http://accordingtolia.blogspot.com/2009/06/mediterranean-chicken-with-lemon-thyme.html
theripetomatoe's idea about thyme in lemonade sounds delicious and I will be trying it soon.
I actually first cooked with thyme because of my interest in Jamaican food at a young age. After being hooked on my first taste of a Jamaican beef patty I had to learn the recipe. Thyme is a component of the beef seasoning. And as lotusmoss points out it's also a component of the perfect accompaniment, peas and rice. I couldn't imagine cooking French food without a constant supply of fresh thyme.
I find it fascinating how herbs and spices cross borders and are an example of how different cultures were and are connected in a very simple way. Food is and will always be a way for me to connect with people local and afar.
Funny story. During some elementary school lesson I had brought up thyme for some reason. I had an argument, in 3rd grade with the teacher, trying to convince her that it was pronounced "time" not "thime."
Mine is flowering right now, can anyone provide advice on how to properly cut it back?
I make an herb-crusted pork loin where thyme takes the spotlight. Good stuff!
I've got a little thyme seedling on my windowsill. It's smaller than an apple and the container sits in is little bigger than a mug.
It never occurred to me that it was a shrub. How big do they grow? Should I transplant it into the garden or a bigger pot?
Isn't thyme an herb, not a spice?
The title says "From the Spice Cupboard", which is totally acceptable. Is there such a thing called an herb cupboard? Relax and enjoy the article, suez!