Glossary of food terms: T
Thyme
No kitchen should be without the heady, aromatic character of thyme. There are many different varieties, both cultivated and wild, but the most widely used is the common garden thyme (Thymus vulgaris). The intensely pungent flavour complements most meats, including chicken and game. Its robust nature means that it can withstand long cooking times and it's a good complement to slow-cooked dishes such as stews and daubes.
It's one of the herbs used in bouquet garni, along with parsley and bay. Its flavour also marries well with other robust and heady herbs such as rosemary and sage. Chop it up in stuffings for poultry or lamb or use it chopped in a marinade for olives. Add sprigs to marinades for meat, fish or vegetables or tuck a few sprigs with half a lemon and an onion inside a chicken before roasting.
Thyme is best when fresh but you can buy it dried or freeze-dried.
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