Tips on cooking with thyme

For flavor one fresh sprig is equal to half a teaspoon of dried thyme.

As with most leafy dried herbs, crush the leaves between your hands before adding them to your recipe. It is advisable to remove the leaves from the thyme's stem (either dried or fresh) because sometimes the stems can be woody. A fast way of removing the leaves from the stem is by running a fork down the stem.

In order to keep the fragrance and flavor intact, thyme herb is generally added at the last moment in the cooking recipes. This is because, prolonged cooking results in evaporation of its essential oils.

Used in the preparation of season soups, and sauces. Used to marinate chicken, fish and meat recipes or have as addition on side.

Learn more about this popular indoor herb garden - click here.

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