Herb
Thyme
Also called fresh thyme, dried thyme
A woody Mediterranean herb — tiny leaves on a tough stem — that survives a long pot. French stews, roast chicken, clam chowder and jerk rubs all lean on it. Fresh thyme is brighter; dried is a useful pinch, not a failure.
Origin
Wild on dry Mediterranean hills, then a garden staple from Provence to the Caribbean, where thyme is part of the jerk grammar. Lemon thyme is a cultivar, not a blind swap in a meat pot.
Flavour
Resinous, slightly lemony, savoury — medicinal if you strip a whole bunch into a small pan. Dried thyme tastes dustier; it wakes up in fat.
How to use it
Strip leaves by pulling the stem through your fingers; drop whole sprigs into a stew and fish them out. A dried pinch goes in early with the onions. Jerk paste wants a lot of thyme, not a garnish sprig. Too much dried thyme tastes like a hardware-shop sachet. Oregano shares a family look and fights if you dump both.
Storage
Fresh bunches in the fridge, or stems in a jar of water. Dried thyme in a dark jar; crush a leaf — if it smells of hay, replace it.
Recipes using it
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