- Recipes
- Herb Recipes
- John Torode's Chicken with Salsa Verde
- Fresh Coriander Pesto
- Giant Couscous Tabouleh
- Minty Chicken with Dill & Radish Potato Salad
- Simple Cheese and Herb Omelette
- Tarragon and Lemon Roasted Vegetables
- Thai Chicken Salad
- Three Tomato and Herb Salad
- Tomato & Coriander Dip
- Lamb
- Pho' Ga
- Pineapple
- Salmon
- Shortbread
- Trout
- Pheasant Casserole
- Classic Pizza Margarita
- Mint Tea
- Squash Risotto with Sage and Blue Cheese
- Spicy Tomato and Herb Spaghetti
- Turkey Burgers with Mint
- Salmon with Coriander Sauce
- John’s Chicken with Salsa Verde
- Sage Recipes
- Thyme & Lemon Thyme Recipes
- Herbs for All Cuisines
- Which Herbs?
Thyme withstands long,
slow cooking retaining its
flavour throughout.
Thyme
Common Thyme (Thymus vulgaris)
Lemon Thyme (T. x citriodorus)
[Lamiaceae]
Fresh sprigs will keep for up to a week stored in a plastic bag in the fridge
Unlike most herbs, thyme withstands long, slow cooking retaining its flavour and, used with discretion, it enhances other herbs without overpowering them
Thyme is indispensable in every French stew, from pot-au-feu to cassoulet, but equally in Spanish ones as well
Thyme is widely used to flavour pâté and terrines, thick vegetable soups, tomato and wine-based sauces, and in marinades for pork and game
Used sparingly in cooking, thyme is good with meat but also aubergines, cabbage, carrots, lamb, leeks, wild mushrooms, onions, potatoes, pulses, rabbit and tomatoes. It also works well in stuffing and pies
Use whole sprigs or strip off leaves
