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Thyme

Tasty souvenir from Provence

Thyme - Product photo

One of the most commonly used culinary herbs is thyme, especially in dishes with origins in Provence or Greece. Used fresh, the herb is known for its subtle aroma and delicious savoury taste. A small amount is enough to add these touches to a recipe. And the longer thyme is cooked, the better you will be able to taste it.

Thyme comes from a woody shrub with plenty of elegant small branches. The branches have lots of tiny green leaves. Thyme is related to lemon thyme, which is slightly fresher and more lemony. As a fresh herb, thyme is often part of a bouquet garni.

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Storage advice

  • Transport and storage: On the road and in the warehouse, the temperature of the environment may vary between 2 and 4˚C.
  • Shop: The perfect location in-store is the refrigerated section, with the other fresh herbs.

Our thyme is grown in:

Israel, Kenya and Ethiopia

Recipes & preparation tips

Thyme is a favourite in many recipes originating around the Mediterranean. Stews and meat dishes are infused with more character by adding some fresh thyme leaves. (Use in moderation!) Please visit the EAT ME website for more inspiration, such as the delicious combination with ham on the bone. Once rinsed, it is easy to separate the sprigs from the leaves with a fork. The longer thyme can be left to cook or stew, the better.

Thyme - Recipes & Preparation Tips

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