Thyme
Small leaves, plenty of flavor! Thyme brings an earthy, savory taste with subtle minty notes—a classic herb that earns its place in everyday cooking.
Uses
Add thyme to chicken, beef, pork, roasted vegetables, beans, soups, and stews. It’s especially good with potatoes and mushrooms, and makes a flavorful addition to marinades and herb butter. Add it early in soups and slow-cooked dishes to give its flavor time to develop.
From the Colonel
There are many varieties of thyme. The most commonly used are Garden Thyme and Wild Thyme. Garden Thyme is sometimes referred to as English Thyme. There are very few poultry, meat, or vegetable dishes that can’t be improved with the use of thyme. Wild Thyme is preferred in French cuisine, where it is a widely used herb. The only caution in using thyme is that, in general, you should use less than you think will be needed. It is much easier to add more should the flavor be too flat.
Two Quick Recipes
Garlic & Thyme Mushrooms
Sauté 1 pound sliced mushrooms in 2 tablespoons butter over medium-high heat for 8–10 minutes, until browned. Add ½ teaspoon dried thyme and 1 minced garlic clove, then cook for another 1–2 minutes. Season with salt and pepper. Serve alongside steak or chicken, or spoon over toast.
Thyme Roasted Carrots
Toss 1 pound carrots, sliced into even pieces, with 1 tablespoon olive oil, ½ teaspoon dried thyme, and salt and pepper to taste. Roast at 425°F for 20–25 minutes, turning halfway through, until tender and lightly browned.