Thym leaf

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Weight: 45
Arcadia, it is the original story from the 70 'of a development around the medicinal plants, which grows, but fiercely always master of its procurnemts and the quality of its methods of work. It's a human adventure, an adventure of idealists. Whith success.

The inhabitants of the city of Summer, who lived 5000 years ago, already knew the thyme, which comes from the Egyptian" tham "(meaning a plant used to embalm the dead), taken over by the Greeks. thymos "(which indicates a link with the rites of sacrifice), which became" thymus "for the Latins.In the Mediterranean regions, you can not ignore thyme. in some areas, the soil is covered, we walk on it and its perfume is needed. The essential oils it contains are highly bactericidal. In Latin many words are formed on the root thymus, more often in relation to the perfume than with the care (thymiama = burning perfume, incense). It is only later that we began to treat with thyme and gradually, all the Mediterranean uses this plant, or at least very close species: serpolet, for example. The taste of thyme in the kitchen is best if it is grilled or browned. This is how its perfume is highlighted. Boiling it for a long time in a liquid does not suit him. By cons you use it in the summer either in the oil of your marinades, or by sprinkling on vegetables and grilled meats.

The scent of thyme is reminiscent of lemon and verbena. Thyme can be used to prepare white bottoms, short bouillons, pork dishes, marinades, stuffings, vegetables, ... It combines very well with garlic, onion, bay leaf. Provencal cuisine, bouquet garni, sauces, stuffings, meats, grilled, marinades ...
Thyme (France, Spain, Portugal, Turkey, Poland, Czech Republic, Italy, Germany)
Energy (kCal/100g): - Fat/Lipids (g/100g): - Carbohydrate/Sugar (g/100g): - Protéïnes (g/100g): - Sodium (g/100g): - Fibres (g/100g):
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