Some recipes may call for ground thyme while others specify thyme leaves. Quite often, thyme leaves are fresher and have a stronger flavor.
Thyme is a herb. It's leaves are used in cooking.
Yes, but the flavor between them will be different.
thats what I want to know
How much ground thyme do I use in place of chopped thyme
With thyme one fresh sprig equals one-half teaspoon of dried thyme. In general, use two to three times the amount of fresh thyme as dried. When adding to soups and stews, crush the leaves between your hands before stirring it in your recipe.
you can use dried thyme - but remember that dried herbs are stronger that fresh ones so you need less of them. If you dont have thyme, then you could try a bay leaf, parsley or even garlic powder
I will repeat an answer found within the other good answers: Rule of thumb is 1 tsp dried herb substituted for 1 tablespoon fresh herb.
Along with fresh sprigs of parsley and bay leaves, thyme is included in the French combination of herbs called bouquet garni used to season stock, stews, and soups. Thyme is delicious with all types of beans, for example kidney or pinto beans. You can add it to bean stews, casseroles, and other dishes using beans. Add a little thyme to any sauce to go with pasta. Sprinkle it into scrambles. Add thyme to soups and stocks for additional flavor. Use it in marinades. Sprinkle thyme onto salads. Add it to breadcrumb mixtures and coat vegetables and bake or saute. Use thyme in homemade stuffing for holiday roasts. Sprinkle it over vegetables before grilling. Add thyme to a simple tomato and balsamic vinaigrette salad. Add it to homemade burger or croquette mixtures. Add thyme to dough mixtures for bread and scones.
Onion, garlic and SAGEIn McCormick's seasoning mix the ingredients are: THYME, SAGE, MARJORAM, ROSEMARY, BLACK PEPPER, AND NUTMEG.See: http://www.mccormick.com/Products/Herbs-and-Spices/Spices-A-to-Z/Poultry-Seasoning.aspx
Parsley, Sage, Rosemary and ThymeAfter I finished chopping the salad, I went out to the garden and picked some thyme to sprinkle on top.
Thyme, rosemary, oregano, sage, parsley? Garlic is also useful.
You can't really measure it that way, despite what the books say, which I very much refute on. It's said that 1 tsp of ground thyme is equivalent to 2 and half tablespoon of fresh thyme. But it changes when you blanch your fresh thyme first - That's when they are activated. Their smell goes stronger, their 'stem' bursts out in flavor and everything in the herb goes wild. Same goes to other strong herbs like dill, rosemary, etc.
ground water should be recharged because if the ground water gets used up then when we use the water from the ground there would not be more water to use
Thyme
Try basil or tarragon.