Fresh Thyme

Why Fresh Thyme  Survives Long Cooking

Thyme is one of the few herbs that survives long cooking. Add basil to a roast and it disappears in ten minutes. Add thyme and it holds its aroma through three hours in the oven.That comes from the woody stem. The oils sit in the stem as well as the leaf, so they release slowly instead of burning off. This is why chefs tuck whole sprigs under a chicken rather than chopping the leaves.

Our thyme arrives with stems firm enough to strip by hand. Hold the top, pull downward against the growth direction, and the leaves come off in one motion.Use it for roast lamb, potatoes, tomato sauces, stocks, marinades and bread dough. It pairs naturally with garlic, lemon, olive oil and rosemary.Store the packet in your fridge wrapped loosely in paper. Thyme keeps for ten days, longer than most soft herbs. You can also freeze whole sprigs and drop them straight into a pot.

Kitchens ordering herbs weekly usually add fresh watercress for salad service.