Description
Thyme is harvested traditionally during its flowering period, usually in summer, when its essential oils are at their peak. The stems are hand-cut, taking care to preserve the roots for regrowth. Only the upper parts, rich in leaves and flowers, are picked. After harvesting, the thyme is dried in the shade in a well-ventilated area, then packaged to retain its aromas, whether sold fresh or dried. This method respects the environment and ensures optimal product quality.
Add it to marinades for meats and fish, or incorporate it into soups, stews, and sauces for added depth of flavor. It pairs perfectly with roasted vegetables, pasta dishes, and cheese-based recipes.
