So if your recipe calls for 1 Tablespoon of fresh parsley you can substitute with 1 teaspoon of dried parsley. Its used for traditional French Provencal cuisine which is known for its locally grown vegetables eggs cheeses and fresh meats.
Until you determine how fast you will use particular herbs or spices buying smaller containers will stop herbs and spices from spoiling before you can use them up.
What herb can i use instead of thyme. Thyme is a hard herb meaning it grows on a semi-firm wooden stick and has a heartier quality to the leaves. The other most common hard herb that makes for a decent substitute is rosemary. Rosemary is also unique in flavor but it can almost always be.
In comparison to the taste of thyme rosemary is quite a different herb. However in terms of essential oils and aroma rosemary is one of the best thyme substitutes for roasted recipes. You can also substitute rosemary for thyme in these rosemary roast potatoes.
Thyme substitutes in a recipe. You can substitute dried thyme with Herbs de Provence or Herbes de Provence too. Its used for traditional French Provencal cuisine which is known for its locally grown vegetables eggs cheeses and fresh meats.
These herbs from Provence tie all those ingredients together with this herb. Substitute one teaspoon of marjoram and one-half of a teaspoon of parsley for one teaspoon of thyme. Marjoram is also an herb member of the mint family.
It has a delicate sweet flavor and is an essential herb in Mediterranean cuisine. It is versatile and is often used as an alternative to other herbs in both meat- and vegetable-based dishes. Oregano is another great herb that you can use as a substitute in dishes that call for thyme.
This ones common in Italian cooking as well as Spanish and Latin American dishes like meat stews and soups. You can replace the thyme with oregano if your recipe falls under any of these categories. As a general rule 1 teaspoon of dried herb is equal to 12 teaspoon of ground according to The Reluctant Gourmet.
So do a bit of simple math. Since 1 teaspoon of dried herb equals 12 teaspoon of ground replace the tablespoon of fresh thyme from the previous example with 12 teaspoon of ground. Of course theres an exception to this rule.
Try pairing thyme with rosemary when roasting lamb or venison for example. Thyme leaves are relatively little compared to other herbs such as basil or mint. Having it called for in a recipe means that these leaves can be used without any need for chopping.
Here are a few more tips to help with your herbs and spices as recommended by NCSU. As a General Rule Keep. Herbs and ground spices for 1 year and 2 years for whole spices.
Until you determine how fast you will use particular herbs or spices buying smaller containers will stop herbs and spices from spoiling before you can use them up. Dried herbs will always have a more concentrated flavor than fresh herbs. Plan on using less ideally at a ratio of 1 part dried herbs to 1 12 parts fresh herbs.
For example if your recipe calls for 1 12 tablespoons fresh oregano use 1 tablespoon of dried oregano. Thyme has a flavor of its own which cannot be truly substituted as with most herbs we use today. Nevertheless if you are out of thyme there are a few herbs that be added instead of thyme.
Although they wont give the same flavor they will add their own lovely flavor to the dish. In an effort to reduce water use and time spent caring for lawns some gardeners are replacing their turf with thyme. Thyme is an ideal grass alternative.
It requires less water is generally tough see walking on thyme below drought resistant hardy all the way north to zone 4 if its healthy and will spread easily to fill in most of the space that you want it to. If a recipe calls for fresh herbs you want to use 13 of that amount in dried herbs. So if your recipe calls for 1 Tablespoon of fresh parsley you can substitute with 1 teaspoon of dried parsley.
But its not so easy to measure 23 or 13 of a teaspoon if you need a different amount. However usually mixed herb blends consist of basil marjoram and oregano with some also containing thyme sage and rosemary. Basil in particular has a fresh almost mint-like taste that works well as a less bitter substitute for parsley.
Do use thyme in the right dishes. While thyme has many applications many of the most popular ones are in French soups and stews where it is often paired with other Mediterranean herbs like marjoram and oregano. It is a great complement to lamb and tomatoes as well.
You can use lemon and lime interchangeably and they go great over both meat and veggies. The citrus flavor is perfect for satisfying salty cravings. Instead of salting your broccoli or asparagus try seasoning them with an entire lemon some garlic then sprinkle some cayenne to finish.