How to Season With Thyme

Direct Seasoning Methods

• 1

  Chop fresh thyme leaves into fine bits. Add them to the dish at the beginning of the cooking process so there is time for any bitterness to cook out. Fresh thyme has a less intense flavor than dried but should still be used with some restraint. For instance, 1 tablespoon of fresh thyme is enough to season a vegetable side dish intended for eight people.

• 2

  Rub dried thyme leaves between the palms of your hands before adding them to a dish. Crushing the dried herb helps release its volatile oils and heighten the flavor. Dried thyme is more pungent than fresh and works equally well in slow- and quick-cooking recipes. Substitute 1 teaspoon of dried thyme for 1 tablespoon of fresh.

• 3

  Place two or three whole sprigs of thyme into a poultry cavity to season the entire bird as it roasts. The same method can be used when baking a large fish. Toss whole sprigs into a pot of rice as it cooks. Retrieve the stems before serving. Thyme's small leaves will fall off their stems and incorporate into the dish.

Infused Seasoning Methods

• 4

  Tie fresh thyme leaves, a sprig of rosemary, a few peppercorns, parsley and a bay leaf into a square of cheesecloth and add it to a pot of soup or stew early in the cooking. Remove the "bouquet garni" from the dish before serving, and the flavors of the herbs will remain without the leaves and stems floating in your pot.

• 5

  Add fresh or dried thyme to the water when you poach fish or eggs. The hot water will make a savory thyme "tea" with the herb, and add flavor to your poaching liquid.

• 6

  Place several springs of fresh thyme in a bottle of olive oil or vinegar and let it infuse for five to seven days before using. Make salad dressings, marinades, gravies and sauces with the thyme-flavored condiments.

• 7

  Marinade beef, pork, or lamb with a mixture of olive oil, citrus juice, dried thyme and other seasonings for 12 to 24 hours. Wipe the marinade from the meat and cook as usual.

• 8

  Bring equal parts of water and sugar to a boil while stirring and remove from heat. Add two or three large springs of thyme to the syrup and allow it to stay in the pot until the mixture is completely cool, then remove. Brush the savory simple syrup on top of cakes before frosting, poach fruit in it, or use it in place of plain, simple syrup for your favorite cocktail recipes.