Thymus vulgaris

Origin: The Mediterranean

Flavour: Citrusy, peppery, fresh, sweet, warm, floral and minty.

Uses: Marinade, sauce, soup, stew, spice blends, baked goods, cake, tea, chicken, stuffing, meat, fish, seafood, stock, beverages, vegetables.

Dishes: Chicken stock, beef stock, vegetable stock, game meat stock, mixed herb marinade, garlic sauce with thyme, creamy mustard sauce with thyme, coq au vin, za’atar spice blend, French onion soup, Italian minestrone soup, jerk seasoning, chicken tagine, cocktails with thyme infusion, Jamaican inspired curry goat, Jamaican escovitch fish, baked fish with lemon and thyme, olive oil cake with thyme and citrus, thyme and sumac pudding, Jamaican rice and peas, Caribbean green seasoning, Trinidadian callaloo, pepper pot soup, creamy seafood chowder, roasted carrots with thyme, Jamaican fish tea soup– , Jamaican ackee and saltfish, bouquet garni.

Compliments: Cumin, basil, cardamom, parsley, coriander, oregano, rosemary, black pepper, paprika, allspice, nutmeg, lavender, mint.

Substitutes for Thyme: Marjoram, oregano, savory, rosemary, basil, za’atar, herbes de provence, parsley, poultry seasoning, Italian seasoning.

The fresh and distinctive flavour profile of thyme is accentuated in cuisines from all over the world. It is a staple in my pantry for its versatility and nostalgic presence. You will find it on the Jem’s Favourite ingredient list.
Here are two varieties that will enhance your sweet and savoury recipes. Dried Thyme (small format) leaves or Dried Thyme (ground)
What are your favourite recipes to use thyme in? I would love to hear about it.