This is my absolute favorite ingredient to use when cooking. It is a savory herb that is very versatile. Thyme can be used on beef, poultry, seafood, pork, vegetables, as well as, in marinades, soups, sauces, cocktails, teas, and BAKING!
I grew up eating thyme in most of my favorite dishes as a young girl, so I always keep it on hand in my spice cabinet. Thyme comes in two forms, fresh or dried. Both forms are excellent choices in my book because they are equally flavorful. Dried thyme can be stored in a tightly sealed container in a cool, dark place for up to three years. Fresh thyme is best stored loosely wrapped in a damp paper towel, inside a sealed plastic bag in the refrigerator, for up to two weeks.
Thyme leaves can be added, whole or chopped, to a dish at any stage of cooking. If you plan to cook thyme whole with the stems included, remember to take the stems out and discard before serving. The stems are fibrous and won't break down during cooking.
Below is a picture of our Shrimp n' Grits with Thyme Infused Creole Sauce. Checkout our recipe gallery to purchase your copy today!
