This allows it to be more readily absorbed in foods. For these herbs, when drying, the structures in the plant tissue collapse, which increases the availability and mobility of the herb's essential oil. Because drying technologies have greatly advanced over the last decade or so, this has allowed some of these dried herbs to better retain some of their flavor.īut, some herbs react completely differently when dried, and instead of losing their flavor, the spiciness of these herbs actually increases. Some dried herbs lose some or most of their flavor - especially cilantro, curry leaves, dill, lemon grass and tarragon. There are various opinions on what's better - fresh or dried herbs. The thyme leaf is green when fresh, and once dried turns a greyish green color on top, while the bottom is whitish in color.ĭue to its popularity, thyme is now successfully cultivated in the most temperate climates around the world including Algeria, the Caribbean, England, Egypt, France, Germany, Italy, Morocco, Poland, Portugal, Spain and the US.ĭepending on the time, of year our Organic Dried Thyme is cultivated in Morocco, Poland or Spain. Thyme grows best in well-drained soil and full sun. The stems are spotted with small, exquisite leaves and tiny pink flowers. Thyme grows to about 12" tall, has a woody root and the stems are a hard, reddish-brown. Since the 1500s, thyme oil has been used as an antiseptic both in mouthwash and as a topical application. The smell and sight of Thyme also served as a symbol of courage and admiration. Thyme was used in Greece primarily for its aromatic qualities, and was burned as incense in temples. Not used medicinally in the same way we would think of it today, thyme was used as an embalming agent when preserving their deceased pharaohs. The first documented appearance of thyme can be traced back to the Ancient Egyptians, where it was used for culinary purposes, as well as for its aromatic and medicinal attributes.
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