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The do’s & don’ts of cooking with thyme

Thyme is a versatile and pungent herb originating in the Mediterranean area. Today, it is cultivated widely in countries like the US, Portugal, Spain and France, and it is typically used in anything from marinades and soups to stews and spice mixtures for meat – lamb and veal in particular. Thyme also pairs well with oregano, making it a popular ingredient for many pasta dishes in Southern Italy.

In this post, we give you a few tips on how to use thyme when cooking and how to store the fragrant herb to make the most of it.

Add thyme early and sparingly

Thyme is a pungent herb and can stand the longer cooking times of soups and stews. Actually, adding the herb early on and leaving it to braise for hours is typically the best use of the herb, as this will allow the taste to infuse the dish nicely.

However, always use thyme sparingly. If you use too much or add it too late, the taste can be bitter and dominate the dish. The leaves will typically fall off the sprigs and dissolve during the cooking process, but remember to pick up the stems before serving.

The best way to store thyme

Your thyme can last for quite a while – even without being refrigerated, although this certainly extends the life time of the herb. When storing thyme in the refrigerator, remember to wrap the sprigs in damp paper towels and put them in a sealed box or plastic bag. In this way, the herb will be good for up to 2-3 weeks, although the taste will slowly fade after the first few days.

Thyme benefits the body

The vitamin-rich herb is not just a wonder in cooking – it also has a number of medical benefits and applications. Among others, it is used to treat muscle pains, headaches, stress and depression. You can also use thyme to make a soothing herbal tea ://www.legro.dk/en/how-to-make-your-own-herb-tea/

Read about medical facts and benefits of other herbs in our blog post “5 miracle cures with fresh herbs”: https://www.legro.dk/en/5-miracle-cures-with-fresh-herbs/

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