Club House for Chefs

Clubhouse Thyme Leaves

Thyme Leaves

Thyme or fully known as Thymus vulagaris is a low growing herbaceous plant, sometimes becoming somewhat woody. Thyme has a mighty flavour and armoa courtesy of the tindy dark green leaves. The leaves are known for their spicy and resinous aroma which add a distinctive aromatic flavoring to sauces, stews, stuffings, meats, poultry – almost anything from soup to salad.
Thyme is used in flavouring chowder, meats, sausage, cottage cheese, creamed chipped beef, creamed chicken, Creole seafood dishes, poultry dressing, tomatoes, marinades, vegetables, fish, and cheese dishes. Thyme butter is good over creamed white onions, asparagus, green beans and eggplant. Whole spices are best suited to long cooking recipes and should be added as soon as cooking begins to yield greatest amount of flavour.
Nutrition Facts
Per 0.5 g (1/2 tsp)
Amount % Daily Value
Calories 0  
Fat 0 g 0%
Saturated 0 g 0%
+Trans 0 g  
Cholesterol 0 mg  
Sodium 0 mg 0%
Carbohydrate 0 g 0%
Fibre 0 g 0%
Sugars 0 g  
Protein 0 g  
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 4%
066200912703 175 g 12 Months
Ingredients: THYME.
  • Allergens (none)
  • Kosher
    • - Pareve
Recipes to try:
Meyer Lemon Limoncello and Thyme Sorbet
Meyer Lemon Limoncello and Thyme Sorbet View Recipe
Plum and Brie Dessert Panini
Plum and Brie Dessert Panini View Recipe
Jammin Jerk Chicken
Jammin Jerk Chicken View Recipe