| thyme |
A grey-green aromatic leaves and small purple flowers, used as a flavouring.
출처: thefoody.com/glossary/glossaryt.html
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| thyme |
This is a member of the mint family and native to southern Europe and the Mediterranean. Garden thyme has gray-green leaves with a minty, almost lemon scent. Lemon thyme is also popular and has a stronger lemon aroma than garden thyme. Thyme adds flavor to vegetables, meat, poultry and fish dishes, soups and cream sauces, and is a constituent part of bouquet garni.
출처: wgby.org/localprograms/onthemenu/pages/recipes/glo...
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| thyme |
A member of the mint family with short brown leaves; has warm, aromatic odor with pungent flavor Goes Well With: soups, clam chowders, stuffings, beef, lamb, veal and pork dishes, oysters, eggs, cheese, vegetable soups and fish.
출처: www.campcuisine.com/glossary/index.php
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| thyme |
During the summer months in France, hillsides are fragrant with an abundance of thyme. An essential ingredient in French cuisine, thyme has crossed the ocean to add a sharp, warm, and pungent touch to American dishes as well. A pinch of thyme, particularly when paired with other herbs, makes a flavorful addition to a loaf of bread.
출처: www.breadmachinedigest.com/library/glossary-t.html
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| thyme |
is a fragrant, clean-tasting, small-leafed herb used to season poultry, lamb, seafood, and vegetables.
출처: www.onecook.com/reference/spicerack.htm
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