Thyme

Dried herbs are normally twice as strong as fresh, so 1/2 a tsp.

Some recipes may call for ground thyme while others specify thyme leaves. Quite often, thyme leaves are fresher and have a stronger flavor.

The leaves of the thyme plant are used for culinary purposes.

It grows slow in height, but makes a bunch of babies that you can use for making many plants so you have enough for cooking or tea - you dig the hole plant up and will discover that all the mini-plants - you then loosen them from the motherplantroots and can then plant them with good distans. remenber to remove the flowers so they will not make bad babies, and when picking for cooking: be sure not to cut to low or you will have a bare spot on your thyme.

Thyme is very hardy and will grow under most conditions. It prefers full sun and a soil that is light and sandy, or loamy. Thyme requires minimal fertilization unless the soil quality is of extremely poor quality, or when grown via the hydroponic method.

Scarborough Fair

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.

Tarragon is really good for chicken, it was a sweet tangy taste to it.

They both have very different flavours, different usages and different leaf shapes.

How big a sprig? You must be specific. But 1/2 tsp dry ground thyme = 1 tsp fresh thyme if that is any help. That's the leaves not including the stem.

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.

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.

time

No

Yes, strain the soup to get thyme out, don't put as much in and maybe put another herb in to overpower it.

christopher gunning

OLD BAY SEASONING RECIPE

1 tablespoon celery seeds
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamoms
1/2 teaspoon mustard seeds
4 whole cloves
1 teaspoon sweet Hungarian paprika
1/4 teaspoon mace

grind it all up in a spice grinder

thyme is a well known type of herb; in common usage the name may refer to any or all members of the plant genus thymus.

-kimberly ann basconcillo

I-euclid

SRSTHS

Parsley keeps time.

Thyme is a C3 plant. C3 plants primarily use the Calvin cycle for photosynthesis, which is efficient in cooler, moist environments with ample sunlight. Thyme thrives in such conditions, making it well-suited for C3 photosynthesis.

Level 1/2 teaspoon

Ground Rosemary

For pork, lamb or potato recipes, rosemary works well as a substitution for thyme.