Which thyme plant is best for cooking?

Culinary thyme varieties with the best flavor are narrow-leaf French, broadleaf English, lemon thyme and mother-of-thyme, recommends Master Gardener Joyce Schillen of the Oregon State University Extension Service’s Jackson County office. The plants have the best flavor just before their flowers open.

Where is thyme grown?

Though grown around the world, thyme is native to the Mediterranean , and so prefers full sun and well-drained, low-fertile soil. It’s an evergreen perennial plant, so while not in active growth over colder months, can be harvested for cooking even in the depths of winter .

One way to consider this is Thyme is often used as a ground cover and is able to grow in the cracks between pavers and rocks. You can also buy seed in bulk to create a thyme lawn. Trailing varieties look nice in pots, especially the golden and variegated varieties.

GROWING: Remarkably easy to grow and versatile in the garden, thyme can be tucked into corners, planted between stones, or set on the front edge of a flower or vegetable bed . Dozens of varieties are available, but those interested in the best culinary thymes have only a handful of choices.

Thyme can be planted at almost any time. It will mature enough to allow for harvest within a few months , then will reliably return year after year in the climate zones where it is hardy. Thyme is a widely adaptable herb, able to be grown in the United States Department of Agriculture Hardiness Zones 5 through 9.

Is it better to cook with or without thyme?

Thyme is one of the herbs that are much better when dried; not only does its flavor get even more intense, it also takes up less counter space when dried. Because dried thyme has more flavor than fresh, you will need less of it for cooking.

One source argued that poultry dishes often have a mild taste, helped by the addition of thyme when cooked properly. If you are baking chicken or roasting it, adding dried leaves , like in our DIY chicken dry rub, will bring a flavor and aroma to it that everyone will love.

Another frequently asked inquiry is “What does thyme taste like and how to use it?”.

Vegetables and seafood have a mild taste and are usually not overcooked. The thyme enhances the flavor of these dishes without overpowering the taste of the food itself . If the vegetable and seafood dish is a sauté, fresh leaves work wonders in bringing out the subtle flavors.

Another thing we wondered was, what can I do with dried thyme?

One idea is that add sprigs of thyme to the stock when poaching chicken or fish. Finish off the sauce by allowing it to reduce with some heavy cream. Add some dried thyme to bread crumbs to make for an interesting coating to fried chicken, calamari, or fish fillets. Try adding fresh thyme to your next ceviche .

What type of plant is thyme?

Thyme, ( Thymus vulgaris), pungent herb of the mint family (Lamiaceae) known for the aroma and flavour of its dried leaves and flowering tops. Thyme is native to Eurasia and is cultivated throughout the world.

The chosen answer was Culinary thyme may also serve as an ornamental . The plants attract bees and butterflies, the foliage offers an attractive scent and appearance, and variegated cultivars are available. For cooking, keep your plants close at hand.

While some 400 varieties of thyme exist, not all are available locally, and only a precious few are suited for culinary use. The species Thymus vulgaris is often referred to as common thyme and includes summer, winter and French thymes. Thymol is the active ingredient and component of the essential oil that gives the herb its flavor.

Is Thymus vulgaris a perennial?

Thymus vulgaris (common thyme, English thyme, summer thyme, winter thyme, French thyme, or garden thyme) is a commonly used culinary herb . It also has medicinal uses. Common thyme is a Mediterranean perennial which is best suited to well-drained soils and full sun.