IngredientsSpices
Thymianthyme
Thymus vulgaris, a low shrub from the Mediterranean. Woody stems, small firm leaves, a warm slightly resinous smell.
It goes into roast pork and beef, into braises, into beans and lentils, into fried potatoes and into game sauce.
Hitzeheat
Its main compound is thymol, and thymol stays in the pot. Unlike parsley or dill, thyme loses very little to cooking.
So add it early, ideally as whole sprigs; the bare stems pull out later. To strip the leaves, run your fingers up the stem against the growth.
In Mexikoin Mexico
Tomillo, fresh and dried, in every mercado. No trouble and no substitute needed.
It often comes in the small hierbas de olor bundle with laurel and mejorana. For a German recipe buy it on its own and set the amount yourself.
Frisch oder getrocknetfresh or dried
Dried thyme holds much of its aroma. Few herbs manage that.
Dried it is more concentrated. Where a recipe wants one fresh sprig, about a third of that in dried leaves does the job.