Thyme Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Thymus vulgaris
Thyme is a spicy herb used in Creole dishes & stuffing. Rub Thyme over game birds or roasts.
In general, herbs should be fresh looking, crisp and brightly-colored.
Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.
Herbs will not ripen further after harvest.
Thyme is low in sodium, and very low in cholesterol. It's also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Magnesium, Zinc and Copper, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron and Manganese.
1 tbsp, leaves
Amount per serving
Thyme originated in the Mediterranean region but is now grown in Asia, Europe and the Americas.
Thyme was one of the embalming agents used by the ancient Egyptians in their mummification process.
Thyme includes the flavonoids apigenin, naringenin, luteolin, and thymonin.
Used like a squash - steamed, baked, stuffed or fried - good-quality chayote will be firm, unblemished and light to medium-green in color. The skin (...)
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