what you should know
Poor thyme. It deserves better than to be perenially butchered by pun-prone copy editors (and root source writers). "The thyme has come!" "Big-thyme flavor!" "Only thyme will tell..."
A woodsy, stimulating herb, thyme has a warm taste with a light whiff of a minty antiseptic. It's a friend to roasts and stews; unlike many other fresh herbs, it stands up well to long cooking times. (In this osso buco, we add it at the end for a stronger jolt of thyme, but for a subtler, more diffused flavor, you could add it much earlier.)
serving thyme If you've got t-t-t-too much thyme on your hands, try using it with eggs, tomatoes and lamb, three ingredients with an affinity for thyme.
thyme waits Thyme takes to drying as well as any herb. If a recipe calls for fresh thyme, use 1/3 of that amount in dried thyme. Many popular herb-spice blends call for thyme, notably Za'atar, Herbes de Provence and bouquet garni.
all in good Thyme was also used by various ancient Mediterraneans as a cleansing agent, embalming mix and symbol of courage for soldiers going off to battle.
what you need
Books on herbs often lean too heavily towards the non-culinary uses. With Herbs and Spices: The Cook's Reference, this isn't an issue.
Same goes for The Mediterranean Herb Cookbook, which focuses on the many cuisines -- Southern European, Middle Eastern, Northern African -- in the region where thyme originated.
Chip's favorite way to end a big meal is with the thyme-infused liqueur called farigoule.
The Vermont Country Store sells a beautiful maple bowl and chopper that's perfect for prepping lots of herbs.
what you do
Brys loves an orange- thyme vinaigrette as a simple highlight to the concentrated flavors of a roasted fennel and tomato salad.
In a simple penne, the tart sweetness of the tomatoes complements the farminess of the goat cheese. Everything benefits from the intense perfumey studs of chopped fresh thyme.
Roasting potatoes on high heat makes them crisp on the outside and pillowy and steamy on the inside. Lemon and thyme brighten the earthy potatoes.
For a classic fall side dish -- maybe alongside grilled flank steak with chimichurri marinade -- try these creamy white beans with garlic and thyme.
Roasted lamb with black olives, thyme and orange zest is a nearly perfect balance of flavors. Really. Nearly perfect.
