Thyme has tiny, pointed grey-green leaves. The savoury warmth of thyme is good with most meats and many vegetables from roast potatoes to sauteed eggplant and grilled tomatoes. It goes into bread and onion stuffings for poultry and rabbit or bread and lemon ones for fish. It pairs wonderfully with red wine in marinades and sauces. Thyme's fresh flavour works best if added at the end of cooking or scattered over the finished dish. Dried thyme is stronger than fresh thyme. Rinse and pat dry before use. To Store: Wrap a piece of folded absorbent paper round the end of the stem, wet it, enclose loosely in a plastic bag and refrigerate.
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