Those woody purple shrubs of thymus capitatus that populate the rocky maritime landscapes of Greece are quite different from the typical thyme. Cooks who aren’t acquainted with Mediterranean nature, won’t even recognize that they are from the same family. Our harvesters cut and select the buds one by one, following an industrious process that allows you to revive the aromas of this herb right when needed, by rubbing it with your fingers just before use.
Very flowery and slightly piquant, this thyme works great as a sophisticated alternative to common oregano. It pairs lovingly with white meat, grilled vegetables, and cooked fruit. Thanks to its digestive, antiseptic and antioxidant properties, it makes a great addition to herbal teas and homemade infusion blends. It’s also great for marinating: Immerse chicken fillets in olive oil, honey, lemon and thyme for 3-6 hours, then grill or fry.
Turn your spare apples into a sophisticated homemade jelly!December 7, 2015
Spice up your boiled vegetables with this DIY Za’tar blend.October 14, 2015
With thyme and oregano. Make ahead, serve as an appettizer.July 15, 2014
Pasteli is the Greek word for Sesame bars. Make yours with thyme and honey.June 1, 2014