There are many species of thyme, but here in the U.S. we are most familiar with English thyme and lemon thyme, which has a wonderful lemony flavor! No matter which variety you choose, thyme is compatible with lots of different dishes and is an absolute must in Cajun cooking. I can’t imagine Louisiana Creole without the magic of thyme!Whether you use a whole thyme sprig or the tiny little leaves, you’ll add delicious aroma and unique flavor to your dish, but don’t let this keep you from using dried thyme as well. As a general rule, use three times as much fresh as dried. And remember that because fresh thyme is a fairly hardy herb, you can add it in the earlier phases of cooking – that’s one reason why it works so well with roasted meats, fowl, veggies and vegetarian dishes alike. Dried thyme can be used in most any recipe that calls for fresh thyme; just be sure to make the proper adjustment in amount used.
When you take time to cook with fresh herbs like thyme you get great flavor, versatility, good nutrition, and you can cut back on salt and fat. Here are some great uses for thyme:
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