Thyme

At home, we all have basic spices such as black pepper, salt, thyme, paprika. This situation is a little different for me, I used to like to buy trinkets from places I used to go, but in recent years I have started collecting spices. When this was the case, over time, everything started to get mixed up.

Today I decided to rummage through my spice drawer and tidy up a bit. As I started to empty the drawer, I found the thyme I bought from Izmir and Ayvalık during the summer vacation.

I had never seen lemon thyme or white thyme until this summer. For those who have not met before, like me, I decided to take their photos and prepare a short article. Then, since I'm writing, I said why don't I open a category for the spices I use in my kitchen and share it. Here is the first article of the “spiciness” section, “thyme”.

It is a wonderful spice with its unique smell and taste that can be used fresh or dry in meat, chicken, fish dishes and marinades, grills, sauces, pastas.

It can be brewed like tea, its juice or oil is used in the treatment of many diseases. It is also used in spice bags prepared to flavor broths.

There are 33 different types of thyme in Turkey. My favorite type of thyme is Mountain Thyme, this ball thyme is grown in İzmir. Especially when it is mixed with olive oil in the morning breakfast, it is not enough to taste.

If you are one of those who love to cook, I recommend keeping it fresh and dry in a corner of your kitchen.

I took these two photos at Sütüven Waterfall the day I bought the thyme.

Purple Thyme

White Thyme