Thyme’s strong, spicy flavour is particularly good when used to add depth and interest to winter roasts and stuffings. Its small grey-green coloured leaves are slightly pointed in shape. Lemon thyme is also available – this variety has rounder, greener leaves and a fresh, lemon flavour. Thyme’s robust flavours are good used in cooking, while lemon thyme’s more subtle taste is best appreciated if added at the end of cooking. Both varieties are available all year round.
To Buy
Look for fresh-looking thyme, with green leaves and no black or yellow tinges
To Store
Wrap in paper towels then store in a plastic bag in the fridge for up to 1 week.
To Prepare
Strip the leaves from the stalks then use as required. Alternatively, add sprigs of thyme to casseroles or roasts to infuse flavour
Thyme isn’t used in sufficiently large quantities to be able to supply any significant levels of nutrients.
| Quantity per serve (0.8g) | Quantity per 100g | |
|---|---|---|
| Energy | 10kJ | 400kJ |
| Protein | 0.1g | 3.0g |
| Fat, total | 0.0g | 2.5g |
| -saturated | 0.0g | 0.2g |
| Carbohydrate | 0.3g | 15.1g |
| -sugars | 0.31g | 15.0g |
| Sodium | 0mg | 9mg |
| Dietary fibre | 03g | 14.0g |
| Potassium | 5mg | 270mg |
QUANTITIES STATED ABOVE ARE AVERAGES ONLY
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