Thyme - savoury

Great For - salads, French cuisine, soups, roast chicken

Common thyme is the most popular member of the Thymus species and is native to the sunny, dry hillsides of the Mediterranean basin. Although delicate in appearance, thyme has a penetrating aroma and spicy taste with flavours of cloves and mint.
Thyme is an essential component of most bouquet garnis and can withstand long, slow cooking. It is great when paired with onions, beer or red wine.
Thyme is nutrient rich and is an excellent source of vitamin K, iron and manganese as well as antioxidants. It has also been shown to have remarkable antibacterial properties, effective against bacteria including E.coli and Golden Staph

Selecting - When selecting thyme look for vibrant dark green leaves free from dark spots and yellowing. Flowers may be present from May to November and these are edible.

Storing - Store thyme in an airtight container in the refrigerator for up to a week.