Timeline for Caring for & maintaining thyme
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 24, 2015 at 17:01 | vote | accept | doub1ejack | ||
| Nov 22, 2015 at 20:34 | comment | added | Escoce | yeah I didn't mean to sound like you said something you didn't. I was just being long winded in my opinion that sometimes fresh fresh has the desired results. | |
| Nov 22, 2015 at 20:33 | comment | added | Eric Deloak | I didn't mean to imply you should grind them. I rarely grind them and do exactly what you said, use them dried and/or fresh and whole, stalk and all. And I like both dried and fresh (with some exceptions). Greek oregano is a great example - dry some from the garden, then compare to the fresh. My Sicilian oregano is not so dramatically different, and I will stuff it fresh from the plant with garlic cloves into slits in lamb and pork roasts. Yum! | |
| Nov 22, 2015 at 20:05 | comment | added | Escoce | It may be true that letting the hardy herbs dry a touch can bring out more flavor complexes, but sometimes what you want it the fresh flavor which can only be achieved with fresh, and sometimes this can also only be achieved by dropping the whole sprig into what you are cooking rather than breaking it up into pieces. This is because some of the fresher notes are the oils and esters on the surface of the leaves and can't be had if you break or grind up. Otherwise however this is a most excellent and complete answer. :-) | |
| Nov 22, 2015 at 17:13 | history | answered | Eric Deloak | CC BY-SA 3.0 |