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There is no agreement for the definition of sprig when it comes to measuring thyme. Try This Roasted Trout with Baby Potatoes and Asparagus – Lemon Thyme Adds Flavor To The Roasted Salmon Cooking With ThymeĪ recipe that calls for thyme will typically use the term sprig unless they are referencing dried thyme leaves. and Thymus serpyllum are classified as safe to use as culinary herbs or in essential oils.Īccording to the Master Gardener Program at the Oregon State University Extension Service’s Jackson County office the thyme varieties with the best flavor for cooking with include: The Perdue Aromatic and Plants index explains that all species of Thymus vulgaris L. Many different thyme varieties have been developed with specific flavors, aesthetics, and growth habits. There are several hundred cultivated varieties of thyme. Thyme is a basic ingredient in Levantine, Libyan, Indian, Italian, French, Albanian, Persian, Portuguese, Assyrian, Spanish, Greek, Nigerian, Caribbean, and Turkish cuisines – Are All Varieties Of Thyme Good For Cooking? Thyme Is Native To The Mediterranean & Is Used In Many Culinary Recipes – Like This Mediterranean Potato Salad

Thyme is used alone or with other herbs like rosemary, sage and marjoram to season and add flavor to many kinds of dishes. Thyme has culinary uses along with medicinal, and ornamental as well.Īs an eatable herb, the thyme plant has small leaves but big in flavor. It is a relative of the oregano, with both plants being mostly indigenous to the Mediterranean region.

Thyme is an aromatic perennial evergreen herb. Portuguese thyme has an aroma similar to Greek oregano, it is a very spicy herb, and is best used in dishes that require a highly-seasoned taste such as meat stuffings, beans, lamb roasts and Italian sauces.Posted in : Cooking Methods & Food Reviews on Octoby : Cook Plate Fork Tags: Cooking, culinary thyme, herbs, Thyme, thyme recipes This thyme is a favourite amongst French Caribbean cooks. This herb is ground and used as a chutney with East Indian delicacies, its also called “podina”’, but it is a wonderful aromatic when added to seafood, especially conchs, lambie and fresh fish at the very end of cooking. Spanish thyme grows to shrub-like size, and has a wonderful musky aroma enhanced by lemon. Spanish thyme is quite the opposite to French thyme, it has large, bright-green, serrated-edged leaves almost two inches in diameter, the leaves and stems are quite soft and watery. It’s also quite good when included in long, simmered tomato-based sauces and local soups. It’s wonderful when solely included in baked chicken, or roasted fish. Seldom does it grow much past ten inches in height. Why not take the time to enjoy the wonderful flavours of each individual thymeįrench thyme or our fine-leaved thyme is a classic herb, small leaves, tough stems, tiny mauve flowers, it smells warm, earthy and flowery, it is a little pungent and has a lovely clove-like aroma. Thyme is a great culinary herb and is a classic addition to many Caribbean pots, there are three varieties distinct to the Caribbean, each variety bringing its own distinct aroma and flavour to every recipe they’re included in. Why? Because when this cornucopia of fresh herbs is ground together, the stronger overpower the more delicate with not very pleasing end results. The home cook who proudly produces his/her own version of freshly-ground seasoning will sooner or later find that the food will have flavour distinct to none, and everything cooked will have the same flavour.

This has become such a ritual that food manufacturers offer a bottled ground seasoning, which really has been so processed that the “concept” of fresh seasoning in a bottle is lost. This will always include a bunch of chadon beni (which flavours like cilantro), more celery, and a bunch of French thyme (fine thyme as it is also known), Spanish thyme (broad leaf thyme) and sometimes Portuguese thyme (oregano), some pimento peppers and even ginger root. More often than not, more herbs are added to the mixture. On arriving home the cook would then proceed to wash and cut the herbs, then grind them in a food processor or blender. This bundle usually includes a few bunches of chives with roots attached, a small sprig of French thyme, and a few leaves of celery and maybe on occasion, parsley. CARIBBEAN cooks love to cook with herbs, a weekly trip to the market will always include a few bundles of “seasoning” as we know it.