Technical guide
| Ingredients | Thymol (Wild thyme) |
|---|---|
| Origin | France |
| Net weight | 10 g |
| Conservation / Utilisation | In a dry, dark place such as a closed cupboard. |
| Price incl. tax | €6.50 |
A grand classic of thyme.
Conseil
Perfect on all dishes and in particular short broths.
The words of Olivier Roellinger
This "thym à thymol" is the "reference" for all other types of thyme but also the ideal thyme for short broths.
This robust thyme, which grows on arid soils, has a good length in the mouth. A grand classic, for court-bouillon.
Story
Thyme (Thymus vulgaris) is an aromatic plant which flourishes in a wild dry and sunny environments such as scrubland, in the form of odoriferous mats.
In the scrublands of southern France, during the spring this wild thyme is hand-picked using a sickle, according to traditional methods and organic farming practices, then it is gently dried.
Thyme has adapted to its environment by changing the composition of its essential oil, which explains the differences of perfums and flavors between these wild thyme.
Thyme was known and appreciated by the ancient Egyptians and Greeks. Foreign cook writers used to say it was the "secret of French cuisine". Thyme is used in many French traditionnal recipes such as stew, beef bourguignon, cassoulet. Thyme is the essential ingredient of the "bouquet garni".
In the scrublands of southern France, during the spring this wild thyme is hand-picked using a sickle, according to traditional methods and organic farming practices, then it is gently dried.
Thyme has adapted to its environment by changing the composition of its essential oil, which explains the differences of perfums and flavors between these wild thyme.
Thyme was known and appreciated by the ancient Egyptians and Greeks. Foreign cook writers used to say it was the "secret of French cuisine". Thyme is used in many French traditionnal recipes such as stew, beef bourguignon, cassoulet. Thyme is the essential ingredient of the "bouquet garni".