A Jamaican variety of the herb Thyme that originated in tropical areas of Africa and Brazil and is very aromatic.
Jamaican
thyme is quite versatile and has a wide range of culinary and medicinal applications. It goes well with all types of meat, fish, vegetables and it is an indispensable commodity in soups, stews, and braised dishes. It can be used fresh or dried. It can be stored in a cool dark place for up to six months when dried. Jamaican thyme is one of the ingredients in the classic bouquet garni, a tied batch of herbs. To store, wrap fresh thyme in a paper towel, place in a plastic bag and keep in the refrigerator. Dried thyme can be stored for up to a year in a cool dry location out of the direct light. Dried thyme should be crushed in the palm of your hand to release its flavor before using. To chop fresh thyme, strip leaves from the stems and gather leaves into a tight, dense bunch. Using a sharp knife, cut across the gathered leaves to chop coarsely. To mince, take coarsely chopped leaves, with a rocking motion start moving a sharp knife blade back and forth across the leaves until they have been cut to the desired fineness
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Part:
Stem
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Processing Type:
Chopped
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Place of Origin:
Jamaica
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