Thyme

Thyme

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From
Encyclopedia of Food and Cookery

Whether fresh or dried, the herb thyme is indispensable in the kitchen. It is one of the elements of the classic bouquet garni and a ‘must’ in many stocks and stews. It goes into wine marinades for meat and poultry, into hearty, one-dish soups, and is particularly good with rabbit.

There are many varieties of thyme, all of them perennial herbs. The wild thyme which grows in Mediterranean regions is one of these; in addition, there are lemon thyme and variegated thyme, plus other varieties used mainly as ornamental plants. The easiest way to have your own thyme is to get a rooted branch from a friend’s bush, which will quickly spread.

Branches of thyme may be dried, but since the herb is perennial it is often easier to use sprigs of fresh thyme. Dried thyme, however, is more convenient if the recipe calls for crumbled thyme – for example for a stuffing or to add to a meatball mixture.

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