Thyme

Throughout history thyme has remained one of the most popular herbs. Its name is derived from the Greek word thymus, meaning courage, and is has been used to symbolize chivalry, style, and elegance. Today it is most likely to be found in its dried form in cupboards across North America and few realize what a difference fresh thyme makes. North Shore Living Thyme allows you to taste this herb fresh, as nature intended, because we package the plant with the roots still attached to preserve it in its freshest state.

Taste and Uses

Thyme is a mild herb with a combination of citrus and pepper notes. It is a favorite for roasting poultry but also makes a nice addition to seafood, salads, soups and stews. Try it today to see what a difference it makes!

Kitchen Tips

Thyme’s flavor becomes less distinct when cooked. For maximum flavor use fresh or cook to diminish the flavor to suit your taste. North Shore Living™ Thyme is young and tender, when using simply remove the amount you need from the roots ball, wash and pat dry, and mince finely with a sharp kitchen knife before adding to your recipe. When substituting fresh herbs in a recipe calling for dry, one part dry is equal to three parts North Shore Living™. Try one of our recipes or simply pair it with some of the ingredients suggested below:

Cooking Tips:

  • Vegetables: artichoke, asparagus, carrots, celery, eggplant, fennel, mushroom, peas, potato, sweet potato, tomato, zucchini
  • Seafood: catfish, clams, crab, halibut, lobster, mussels, oysters, salmon, scallops, shrimp, snapper, tilapia, trout
  • Meat and Poultry: bacon, boar, chicken, ham, lamb, pork, prosciutto, quail, rabbit, steak, turkey, and veal
  • Soups and Sauces: clam chowder, bean, butternut squash, gravy, lentil, mushroom, potato, pumpkin, stock,
  • tomato, vegetable
  • Dairy: blue, cheddar, fontina, goat, gorgonzola, and Parmesan cheese, cream, poached eggs
  • Legumes and Grains: herbed breads, garbanzo beans, lentils, pasta, rice, risotto, stuffing, white beans or cannellini beans, tabbouleh, quinoa, wild rice
  • Fruit and Dessert: apple, apricot, berries, fig, grape, lemon, melon, peach, pear, plum, strawberry
  • Herbs and Seasoning: arugula, bay leaves, chives, cilantro, nutmeg, parsley, rosemary, sage

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