USA / Thymus vulgaris
Thyme is one of the most widely distributed herbs, being used throughout Europe and the Middle East, even all the way to Cajun country. One of the oldest herbal cultivars, thyme has found its way to every corner of the global spice pantry. The intense herbaceous and woodsy aroma has a universal ability to please the palate, and pairs best with foods that stand up well to that intensity- from game meats and root vegetables to beef and mushrooms or sausage gumbo!
Try with Mary’s Salsa Roja, Spice-Rolled Goat Cheese, Spicy Fish Salad, Beet Pappardelle with Herbes de Provence, Ranch Tuna Casserole, Wild Rice with Savory and Oyster Mushrooms, Voodoo Shrimp and Grits, Israeli Zaatar Khachapuri, Blackberry-Poultry Rub Jam Grilled Cheese, Biscayne Corn Chowder, Jerk Scallop & Mango Ceviche, Spring Spaghetti with Dukkah Creme Fraiche, Jerk Turkey with Pineapple Salsa, Spice Lore, Michael's Boeuf A La Bourguignonne, Chicken Fried Chicken, Herbes de la Garrigue, Melange Classique, Blackened Shrimp Bites, Big Love Buttermilk Fried Chicken, Summer Squash Soup, Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread, Lemon Thyme Rhubarb Cake, and 10 Spice Vegetable Soup with Cashew Cream
1/2 cup is about 0.96 oz