A sharp, minty flavor
Source: jmheatherly.medium.com
Photo by Olena Sergienko on Unsplash
Thyme originates from the eastern Mediterranean. While Ancient Egyptians embalmed their dead with it, the Greeks burned it as incense in temples for courage. It’s in the mint family with oregano.
Classic French herb combos — like Boquet Garnis and Herbes de Provence — contain thyme. So does the Mediterranean blend called Za’atar. Thyme lightens lamb’s gamey taste and pairs well with cheeses. Remove the leaves by pulling your fingers opposite the stem or with the tines of a fork.
Scientific name: Thymus vulgaris Tastes: sharp, minty, earthy, floral, sweet, peppery Uses: pairs with meat, potatoes, cheese, and beans. Tea. Folk medicine.
Recipe: Za’atar Spice
Ingredients: oregano, marjoram or thyme, cumin, coriander, sesame seeds, salt, and sumac. Use Za’atar as a meat rub or to sprinkle on hummus. See link for directions.