Thyme

A versatile herb that pairs well with poultry, wild game (particularly venison), and vegetables (such as carrots, parsnips, and eggplant) is thyme. Thyme comes in both fresh and dried forms. It is often described as having an “earthy” taste where some do pick up hints of mint.

Here are some do’s and don’ts to keep in mind when cooking with Thyme:

• Do add early in the cooking process to maximize the flavoring of your dish.

• Do not use it in large amounts. Thyme has a strong flavor so a little goes a long way.

• Do store fresh thyme properly by placing it in your refrigerator.    

• Do not chop thyme leaves. Either throw in the entire sprig (just remember to remove it before eating) or remove the leaves from the sprig before adding it to your dish.

Bonus Tip:  If using dried herbs over fresh herbs, remember the 3:1 ratio. This ratio means 3 portions of fresh herbs = 1 portion of dried herbs.

For example, 3 tsp of fresh thyme = 1 tsp of dried thyme.