Fresh thyme with tiny, fragrant leaves. Not a lot of thyme is needed, so one bunch lasts.
It's a herb that feels right at home in a Northern Rivers kitchen, tucked into roasts or scattered over a tray of veg.
It's a staple for roasts and slow cooking, and it's just as good with spring vegetables.
In the kitchen
Scattered over roast potatoes, carrots and pumpkin
Added to a pan of mushrooms with garlic and butter
Dropped whole into stocks, soups and braises
Stripped and mixed into a lemon and garlic marinade
How to prepare
Run your fingers down the stem against the direction of growth to strip the tiny leaves. Use whole sprigs in slow cooking.
Spring recipe: Thyme and garlic mushrooms on toast
Fry sliced mushrooms in butter and olive oil over high heat until golden, then add garlic and stripped thyme leaves for a minute. Season well and pile onto toasted sourdough with a little crumbled feta.
How to store
Wrap it in a damp paper towel and keep it in a container in the fridge. It will last a week or more, and it dries well too.
