Definition:

(time) A strong-flavored herb with small, oval, grayish green leaves. Thyme has a heavy, spicy aroma and pungent clovelike taste. Another variety that may not be as familiar is lemon thyme, which has a delicate, lemon fragrance. Thyme leaves are available fresh, dried, and ground.

Substitutions

Basil, marjoram, oregano, or savory

Storing

Fresh herbs are highly perishable, so purchase them only as you need them. For short-term storage, immerse the freshly cut stems in water about 2 inches deep. Cover the leaves loosely and refrigerate for several days. A plastic bag or plastic wrap makes a good covering.

For dried herbs, mark each container with the date of purchase; after a year, discard any of the remaining herb. Keep dried herbs in tightly covered, lightproof containers in a cool, dry place -- not above your range. Heat, moisture, and light all rob herbs of flavor.

Preparation Tips

When using a dried herb, measure it first, then crush it in the palm of your hand, between your fingers, or with a mortar and pestle to release the aromatic oils. (If you're using your own dried whole herbs, crush them slightly before measuring.)

Cooking Tips

If you want a stronger flavor, add more of the herb gradually, tasting as you go, until you're satisfied. Add whole herbs such as bay leaves at the beginning of long, slow cooking periods to draw out more flavor.

Q\A:

Q: What kinds of foods does thyme go with?

A: Thyme is a versatile, all-purpose herb that works well with other herbs such as basil and oregano, especially in tomato mixtures. Try lemon thyme in veal, poultry, and seafood dishes.