Thyme Leaves (rubbed)
Thyme is often used to flavor meats, soups and stews. While flavorful, Thyme does not overpower and blends well with other herbs and spices, hence the rhyme, "parsley, sage, rosemary and thyme".
Rubbed thyme refers to the process of rubbing the thyme leaves into a fine powder, as opposed to grinding them or leaving them whole.
One of the best known of culinary herbs, thyme has a strong, almost medicinal aroma and agreeable, savory pungency. It is an important herb in any Mixed Herb blend and will always be found in a classic Bouquet Garni.
Thyme is often used as a primary flavor with lamb, tomatoes and eggs. Thyme is good in everything from risotto, pasta sauce, under the skin of roasted chicken, in scrambled eggs with or without cheese, in lentil soup, with or without lamb, and especially in tomato sauces.
The astringency of thyme counteracts rich and fatty foods, making it an ideal accompaniment to goose, duck and pork.
Thyme is heavenly in scalloped potatoes so try the recipe above.
Thyme Leaves contain a compound and antioxidant that is considered to have potent anti-bacterial and antiseptic properties. Thyme may be useful in reducing upper respiratory issues, such as bronchitis, cough, sore throat, and common digestive disorders, such as upset stomach, as a diuretic and for bad breath.