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Thyme Leaf


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Thyme Leaf

Simply Organic, Thyme Leaf Whole ORGANIC, 0.28 oz. Mini Spice Simply Organic, Thyme Leaf Whole ORGANIC, 0.28 oz. Mini Spice (Thymus vulgaris)
details
Simply Organic, Thyme Leaf Whole ORGANIC, 0.28 oz. Mini Spice
Simply Organic, Thyme Leaf Whole ORGANIC, 0.28 oz. Mini Spice
Size: 0.28 oz.
Price: $2.19
Botanical Name: Thymus vulgaris L.
Product Notes: Extra-fancy grade, French-style organic thyme for soups, sauces and classic spice blends.
Origin: Poland
Organic: QAI Certified Organic
Kosher: KSA Certified
Nutrition Facts
Serving Size 1/4 tsp(0.2g)
Servings 26
 
Amount per serving 
% Daily Value*
Calories 0
Total Fat 0g0%
    Trans Fat 0g
Sodium 0mg0%
Total Carbohydrate 0g0%
Protein 0g
*Percent Daily Values are based on a 2,000 calorie diet.

There are no declarable nutrients in 1/4 tsp. serving.
Common Name: Thyme
Plant Part: Leaf
Grade: Fancy Grade
Bar Code: 0-89836-50070-0
0.28 oz. Mini Spice 2.19 addtocart1

Simply Organic Thyme Leaf Whole ORGANIC Simply Organic Thyme Leaf Whole ORGANIC (Thymus vulgaris)
details
Simply Organic Thyme Leaf Whole ORGANIC
Simply Organic Thyme Leaf Whole ORGANIC
Size: 0.78 oz
Price: $5.39
Botanical Name: Thymus vulgaris L.
Product Notes: Extra-fancy grade, French-style organic thyme for soups, sauces and classic spice blends.
Origin: Poland
Organic: QAI Certified Organic
Kosher: KSA Certified
Nutrition Facts
Serving Size 1/4 tsp(0.2g)
Servings 111
 
Amount per serving 
% Daily Value*
Calories 0
Total Fat 0g0%
    Trans Fat 0g
Sodium 0mg0%
Total Carbohydrate 0g0%
Protein 0g
*Percent Daily Values are based on a 2,000 calorie diet.

There are no declarable nutrients in 1/4 tsp. serving.
Common Name: Thyme
Plant Part: Leaf
Grade: Fancy Grade
Bar Code: 0-89836-18613-3
0.78 oz Bottle 5.39 addtocart2

A little lemony and decidedly distinctive, thyme is a crucial ingredient in Mediterranean cuisine. You'll find it in soups and sauces, vegetable and meat dishes, as well as classic spice blends like bouquet garni and herbes de Provence.

Botanical name: Thymus vulgaris L.

thymeAlso known as common thyme or garden thyme, Thymus vulgaris is one of over 350 species in the Lamiaceae (mint) family. It has a woody root and hard, reddish-brown stems with small, delicate leaves and little pink flowers. It grows to about a foot in height.

The cleansing, pleasant scent of thyme was used by ancient Greeks to perfume and purify baths and temples, while the ancient Egyptians used the plant for embalming. Virgil acknowledged thyme's antiseptic qualities, too, and Pliny recommended it for ridding an area of serpents. In Medieval times, women would give knights and warriors sprigs of thyme, to inspire courage. (In fact, the Greek word thumus means courage.) Its earliest uses were culinary, too; the Romans enjoyed it in cheeses and liqueurs. Also associated with death, thyme is planted on graves in England and carried at funerals. In some cultures, it has been placed on coffins to promise a safe passage to the afterlife. Thyme is sometimes planted nearby beehives; bees seem to love the plant, and it yields a wonderful honey.

Directions:
Thyme is a fairly potent seasoning, so begin with just a pinch or two, then add to taste. And add it early on in your cooking, so that the flavor has time to develop and meld with other ingredients.

Thyme LeafSuggested Uses:
Thyme blends well with many other herbs, enhancing rather than overpowering other flavors. Use this organic herb to add warmth and pungency to marinades, stuffings, vegetables, stews and cheese dishes. The strong, fresh, lemony flavor of thyme is popular in many European cuisines. The French, for example, use it liberally in soups, stews, sauces, vinegars, and the blends bouquet garnis and herbes de Provence. They also pair it with fish, meat, and poultry. In Jordan it's used in a condiment called zahtar, and in Egypt it's used to flavor meat. In Creole cooking, it flavors blackened meat and fish, and in Central American cuisine it's used to make jerk seasoning.

Use thyme to enhance marinades for chicken and fish, in herb butters and cottage cheese. Add it to egg and cheese dishes (like quiche, frittatas, and omelets) to white sauces and vegetable casseroles. It's delicious in salads (like carrot salad or warm potato salad), soups, and salad dressings.

  RECIPE PREP TIME   COOK TIME
Breakfast & Brunch
Moderate Asparagus Frittata with Thyme 15 min 15 min
Main Dishes
Easy Blackened Fish 10 minutes 4 minutes
Moderate Caribbean-Style Fish 30 min 30 min
Moderate Mexican Pulled Pork Taco Filling 20 min 75 min
Easy Spaghetti and Neat Balls 10 min 20 min
Moderate Vegetarian Osso Buco with Asparagus-Mushroom Orzotto 30 min 1 hr
Sauces & Marinades
Easy Cider Gravy 10 min 15 min
Easy White Gravy (Chicken Flavor) 5 min 10 min
Side Dishes
Easy Basque Red Beans 15 min 2-2 1/2 hr
Moderate Fruit and Toasted Almond Stuffing 15 min 2 hr
Vegetarian Main Dishes
Easy Spaghetti and Neat Balls 10 min 20 min
Moderate Vegetarian Osso Buco with Asparagus-Mushroom Orzotto 30 min 1 hr
Native to the Mediterranean region, North Africa and Asia, thyme is now cultivated in most of the temperate climates around the world, including much of Europe. It is also cultivated in the U.S. and South America. Poland is one of the largest producers of organic and non-organic thyme today, a position they have taken over from Spain. (Thyme now brought in from Spain may have been grown in Poland or be a mix of thyme from different origins and even other thyme species.) Our non-organic thyme is grown by small farmers in Poland, and our organic thyme comes from Poland and from Argentina (French thyme type).
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