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Article: Thyme is of the essence for savory meats, side dishes
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- June 29, 1997
- Author:
CopyrightCopyright 1997 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Thyme's gracefully modest appearance in the garden or produce
market is a cover-up for the herb's potency. A member of the
mint family, thyme is notably pungent, especially when fresh.
Even dried, its flavor and aroma withstand lengthy cooking, which
is why it is used sparingly, often in combination with other herbs
and seasonings.
Along with parsley and bay leaf, thyme is a component of bouquet
garni, a combination of aromatic herbs traditionally used to flavor
soups, stews and braised dishes.
An ingredient in herbes de Provence, Italian seasoning, poultry
seasoning and other commercial blends of dried culinary herbs, thyme
imparts the warm, earthy overtones that give meats and ...