Price 20g


No kitchen should be without the heady, aromatic flavour of thyme. Use it in a beef casserole, add a sprig when roasting chicken, goes well with garlicky things and just a pinch added to stuffing gives it a certain something.

Wash, then either use the whole sprig or remove the leaves and discard the stalk. To strip the leaves from the stems, hold a stalk at the top and then firmly run the thumb and forefinger of your other hand along the stalk from top to bottom – the leaves should break off as you go. Use a little at a time as this is quite a pungent little herb and could overpower your dish. Any unsused herb can be frozen in an ice cube tray and popped into a soup or casserole when required.


Thyme adds an intense flavour to recipes, and therefore, should be added sparingly. In order to keep its fragrance and flavour intact,  Thyme is generally added at the last moment in the cooking recipes. This is because, prolonged cooking results in evaporation of its essential oils.

Fresh thyme is a better choice (compared to dried) since it is superior in nutrients and rich in flavor. The leaves of fresh thyme should feature light green, and free from any dark spots or yellowing.  Fresh thyme should be stored in the refrigerator wrapped in a slightly dampen paper towel. Dried thyme can be kept in a tightly sealed glass container and stored in a cool, dark, and dry place, where it will keep fresh for up to six months.

A 100g portion contains 101 calories, 24.45g carbohydrate 1.68g fat and 5.56g protein.


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