What Does Thyme Taste Like?

It's time...to talk about thyme. We're discussing the taste and texture as well as herb substitutes for when you run out. You'll also discover how to use it in your recipes like the genius chef you are.

Let's check it out...

What Does Thyme Taste Like? 

This herb is frequently featured in French and Mediterranean foods. It's not far from oregano in fragrance and flavor, earthy and herbal. It may also strike you as minty without the numbing effect. It is in the mint family, after all.

There's the common thyme that you'll often see simply labeled as "thyme" at the grocery store, but there are many varieties with subtly different flavors. Lemon thyme lends a citrus element to your meal while caraway thyme tastes a touch like licorice.

 

Do You Eat Thyme? 

What Do You Use Thyme For? 

There is a wide, wide world of foods for this herb. Let's start with the sauces. Any cashew sauce, marinade, vegan gravy or marinara can use fresh or dried thyme.

Thyme can also go in soup, chili, roasted veggies, hummus, breads, biscuits and risottos of the vegan types. Bear in mind that this is just a small sampling of foods you can make with thyme. It's truly an herb of all trades.

What Can I Use Instead of Thyme? 

One of the nice things about thyme is that it's easily substituted with a number of herbs. Oregano is a good replacement, though perhaps in smaller quantities.

Rosemary is another herb that's similar to thyme, though perhaps more pungent. You may also consider sage and herbes de Provence, a French seasoning blend that contains thyme, rosemary, marjoram and other compatible herbs.

How to Use Thyme in Food 

Smashed potatoes get more interesting with thyme.

For this side, you'll need the following:

  • Any kind of potatoes you like
  • Salt
  • Pepper
  • Olive oil
  • Fresh thyme

The thyme and splash of balsamic vinegar in this French lentil soup recipe are perfection.

Get these ingredients:

  • Olive oil
  • Onions
  • Carrots
  • Celery
  • Tomato paste
  • Garlic
  • Diced tomatoes
  • Bay leaves
  • Thyme (fresh or dried)
  • French lentils
  • Salt
  • Pepper
  • Vegetable broth
  • Balsamic vinegar
  • Fresh parsley

 

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