Thym sauvage à géraniol (Wild geraniol thyme)

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Thym sauvage à géraniol (Wild geraniol thyme)

Technical guide

Ingredients Geraniol thyme
Origin France
Net weight 10 g
Conservation / Utilisation In a cool, dark, dry place.
Price incl. tax €6.50

A thyme variety with citrus notes. Use to season fish and shellfish.

Conseil Use to season steamed or baked fish.

The words of Olivier Roellinger

With delicious notes of lemongrass and preserved lemon and a hint of mandarin orange, wild geraniol thyme is highly aromatic and particularly suited to seasoning baked fish dishes and shellfish broths.

Story

Thyme (Thymus vulgaris) is an aromatic herb that spreads in fragrant mats over sunny, dry scrubland areas (garrigues, in French). In the garrigues of Southern France, wild thyme is harvested by hand in the early spring using small sickles, a technique that is in keeping with traditional, sustainable, organic farming practices. Once harvested, the leaves are subjected to gentle drying methods to retain all of their aromatic properties.
Wild thyme varieties have evolved to adapt to different climates by altering their essential oil compositions. This results in the the wide range of scents and flavors found in different types of thyme.
Ancient Egyptians and Greeks were familiar with thyme and used it extensively.Thyme has also been called 'the secret ingredient in French cooking' by foreign food writers. The herb is found in many traditional French recipes, including pot-au-feu (French pot roast), boeuf bourgignon (beef stew with red wine), and cassoulet. Thyme is also an essential component of the French 'bouquet garni.'