Thyme
Thyme is used most widely in cooking and provides lots of iron. Thyme is a basic ingredient in French, Greek, Italian, Persian, Spanish and Turkish cuisines, and in those derived from them. It is also widely used in Lebanese and Caribbean cuisines.
Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs.
Thyme, while flavourful, does not overpower and blends well with other herbs and spices. In French cuisine, along with bay and parsley it is a common component of the bouquet garni, and of herbes de Provence. In some Middle Eastern countries, the condiment za'atar contains thyme as a vital ingredient.
Great with:
- Aubergines
- Beans and pulses
- Cabbage
- Carrots
- Lamb
- Leeks
- Mushrooms
- Onions
- Potatoes
- Rabbit
- Sweetcorn
- Tomatoes
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