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Cookery Class >>> Glossaries |  |
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Thyme An aromatic herb with tiny brownish-green leaves. It is available fresh or dried. There are many varieties of thyme which include wild (from Mediterranean regions), lemon and variegated thyme. Use: It is one of the basic herbs used in cooking. Alone or in a bouquet garni, fresh or dried, it is used in a huge range of dishes but particularly in casseroles, stews and marinades, stocks, soups, sauces, roast meats, poultry and tomato dishes. If the recipe calls for crumbled thyme, it is easier to use the dried version. |
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10 things to do with Thyme |  |
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All listings under 'T' in A-Z OF HERBS AND SPICES | |
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