Healthy Food Database
One of the best known of culinary herbs, thyme has a strong, almost medicinal aroma and agreeable, savoury pungency. It grows easily in a pot or garden, in a sunny position with well-drained soil.
Category: Herb
In Season:
all year
To Buy:
Buy bunches of fresh stems from vegetable retailers, or dried leaves in airtight containers from a reputable retailer. Beware - ground thyme sometimes includes stems, branches and roots, and therefore does not have the strong flavour of the leaves alone.
To Store:
Wrap fresh stems in plastic wrap and keep in the fridge for up to 5 days. Dried thyme should be kept in an airtight container away from heat, light and humidity, where it should keep its flavour for up to 15 months.
Tips & Tricks:
The astringency of thyme counteracts rich and fatty foods, making it an ideal accompaniment to goose, duck and pork. Thyme is an ingredient in mixed herb blends, and is always part of a classic bouquet garni. Use dry leaves in soups, stews, casseroles, bread stuffing and pate.
Cooking Tips:
Nutrition per 100 Grams:
Salicylates:
Extremely High
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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