ANNETTE GOOCH
The Record (Bergen County, NJ)
10-05-2005
Thyme for stew -- Herb stands up in simmered dishes
By ANNETTE GOOCH
Date: 10-05-2005, Wednesday
Section: FOOD
Edtion: All Editions
From bouillabaisse to beef bourguignon, many a classic stew, ragout or other slow-simmered dish owes its savory goodness to thyme, one of the most widely used of all herbs.
With its small, neat leaves and flowers, fresh thyme's appearance in the garden or produce market is unremarkable.
Sniffing a fresh bunch or even a single crushed leaf reveals much more about its high standing as a culinary herb.
Fresh thyme has a clean, pungent aroma that is only slightly more subtle when dried. But it's in the mouth that ...
Related newspaper, magazine, and journal articles:
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Article: A Journey Through Thyme
The Washington Post;
March 2, 1994 ;
700+ words
...Caraway thyme, a housewarming gift from a neighbor's garden, was the...green. The plant has true caraway flavor laced with thyme. I wanted more. Another friend came by with a pot of thyme, this one flavored lemon. The specks of leaves are variegated...
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