I have a recipe for chicken and dumplings that calls for 1/4 cup chopped fresh basil.
What herb or spice would be an acceptable substitute?
Herbs that can be used in place of thyme
Basil is one of my favorite herbs!
It adds a pop of flavor to just about everything I cook, from soups to sauces to stews to even desserts like cheesecake!
But what if you don’t have any basil on hand?
If you do not, then there are other herbs that can be used as an alternative to thyme.
Here are some of the most popular herbs that can be used in place of thyme.
It has a similar scent to thyme, but it also has a bit more of an earthy taste to it.
Rosemary pairs well with meat dishes and fish, and will help boost their flavors.
It can also be used to make stock!
This herb is very versatile.
You can use it to add flavor to your salads, pasta dishes, and pretty much anything else you can think of.
Parsley is good with poultry and seafood, and it can also be added to your homemade mayonnaise and salad dressings.
If you love Italian food, this herb is a must-have.
Oregano is great with chicken dishes, beef dishes, pork dishes, vegetables, and many more!
Another staple herb, cilantro is great for Mexican food and Asian cuisine.
Cilantro is known for its ability to brighten up the flavor of foods, so it is perfect for adding a punch of flavor to dishes.
Thyme is usually associated with savory recipes, but lemon thyme adds a sweet note to many dishes.
Lemon thyme is great in marinades and sauces, and can be used to create a flavorful broth when cooking meats.
A member of the mint family, tarragon is commonly used in French cuisine.
The flavor is slightly sweeter than thyme, and it pairs well with poultry, eggs, and seafood.
As mentioned above, basil is one of my favorite herbs.
It is often paired with tomatoes and mozzarella cheese, and it is a common ingredient in pestos and tomato sauces.
Basil is also great in egg dishes and creamy sauces.
Chives are one of the easiest herbs to grow at home, and they have a milder flavor than most herbs.
They pair well with fish, poultry, and shellfish, and they are also great for making pestos and vinaigrettes.
Similar to oregano, marjoram is another staple herb that is used in Italian cuisine.
It is best used in sautéing and braising dishes, and it pairs well with chicken, lamb, and beef.
Marjoram is also good for pickling.
This herb is easy to grow, and it has a refreshing flavor.
Mint is used in drinks like iced tea and cocktails, and it pairs well with fruit and vegetables.
Mint is also a common ingredient in candy bars and ice cream.
Fennel is used in Mediterranean cuisine, and it is typically served with fish, poultry, and shellfish.
Fennel is also used in breads, cakes, and cookies because of its light licorice flavor.
This root is used in Indian cuisine, and it is often used in curry dishes.
Turmeric is also used in coffee and tea, and it works well with dairy products.
It is also an excellent source of antioxidants.
Why use an herb in place of thyme
The answer isn’t as straightforward as replacing the herbs with something else, but it might help you find an alternative.
You can’t just replace them all willy-nilly because some herbs complement each other well, while others don’t.
For example, thyme is great at adding flavor to sauces and stews.
Basil complements the flavors of tomatoes and garlic.
Oregano pairs well with cheese.
Rosemary is good on poultry and pork, while sage is best used with lamb.
The list goes on and on.
In this case, there are no hard and fast rules about which herbs pair together, so you may need to experiment a little bit.
If you’re not sure how your dish will turn out without one of these ingredients, you could try substituting another herb that has similar properties.
If you want to know more, check out our guide to herbs.
When to use an herb in place of thyme
With so many herbs available, it’s hard to know which ones to use when making dishes.
Choosing one herb over another is not always easy.
Some herbs will work well with your dish while others won’t.
For example, if you want to use basil in a dish, then you should choose basil as opposed to cilantro or parsley.
If you want to use mint in a dish, then you should choose mint over sage or rosemary.
There are some herbs that you should never use in a dish.
Some herbs like garlic, onion, and leeks shouldn’t be used at all.
Others such as bay leaves, black pepper, and oregano should be used sparingly.
You also shouldn’t use these herbs if you want to make a dish taste authentic:
Garlic – Garlic can overpower the flavor of the dish and make it taste flat. It’s best to use only small amounts of this herb.
Onion – Onions can add too much pungency to a dish and make it taste bitter. They are best used in stews and sauces. Don’t use them in soups, salads, and other dishes where their strong flavor is unwanted.
Leek – Leeks can overwhelm the flavor of a dish and turn it bitter. Use them in stocks and sauces. Do not use them in soups or stews.
Bay leaf – Bay leaves are often used in Mediterranean cuisines. The flavor they impart is strong and fruity. They are best used in light, delicate dishes. If you want to use bay leaves, choose them from the middle of the bunch and not near the ends. This way, you won’t get the bitter aftertaste.
Black pepper – Black pepper adds flavor to many dishes. However, its flavor is sharp and spicy. It is best to use it in dishes that don’t need much spiciness. Also, avoid adding too much black pepper to a dish because it can become overwhelming.
You can replace celery seeds with fennel seeds.
Fennel seeds are similar to celery seeds but milder.
They can be added to most dishes as long as they aren’t bitter.
Celery seeds are often used in meatloaf recipes.
They provide a nice crunch and give the loaf a nutty flavor.
You can sprinkle celery seeds on top of fish, poultry, and vegetables.
If you want to replace chives with something else, try using green onions or scallions.
Both of these herbs are milder than chives.
They can be used interchangeably in most dishes.
Chives are often used in cream-based dishes.
Green onions can be substituted in any dish that uses chives.
You can replace mint with basil, marjoram, or oregano.
All three herbs are interchangeable in most dishes.
Mint is often used in desserts and beverages.
Basil and marjoram are commonly used in Italian cuisine.
Oregano is often used in Greek food.
Rosemary has a strong smell and flavor.
Its scent isn’t pleasant and it can overpower the flavor of a dish.
Rosemary is best used in dishes that don’t require a lot of flavor.
It’s best to use rosemary sparingly in stews, soups, and sauces.
Sage doesn’t have the same flavor as rosemary.
It’s usually used in savory dishes.
Sage is best used in stews, soups, and sauces.
You can also use it when roasting meats.
Thyme is a common herb that’s found in almost every grocery store.
Its flavor is strong and it provides a good amount of fragrance.
Thyme is best used in soups, stews, and sauces.
You can also add it to baked foods like bread and pizza dough.
Thyme is sometimes used in desserts and beverages.
How to use an herb in place of thyme
In general, any herb or spice that has a similar flavor profile will work as well as thyme.
If the dish calls for just one type of herb, you’ll want to choose something with a similar flavor profile.
For example, if you need to replace thyme with parsley, you could try adding some chopped flat-leaf parsley to the chicken and dumplings.
If you’re looking to make a more complex dish, it might be easier to use a combination of herbs.
For example, if you wanted to make a pasta sauce using rosemary, sage, and thyme, you could try substituting all three for another herb that has a similar flavor profile.
When you use a combination of herbs, you’ll want to combine them according to their relative levels of pungency.
A little bit of each herb won’t do much for your overall flavor, so you’ll want to go heavy on one of the herbs.
This also means that you’ll want to add more of the less pungent herb(s) when you cook the dish.
Here are some examples that show how you could combine different herbs together:
Rosemary + Thyme = Basil + Oregano
Basil + Parsley = Rosemary + Sage
Parsley + Sage = Thyme + Oregano
The above combinations aren’t necessarily set in stone, but they should give you an idea about how to approach combining different herbs together.
You don’t necessarily have to follow these suggestions exactly, but it should help you get started in the right direction.
As a general rule, the more pungent the herb, the more you’ll want to use of it.
What are the benefits of using an herb in place of thyme
In this article, we’ll explore what herbs to use in place of thyme, as well as how to cook meat medium-rare.
If your recipe calls for thyme, it’s likely because it has many health benefits.
Thyme is high in antioxidants, which protect our bodies from free radicals.
It also contains iron, which helps our body absorb protein and iron from foods.
Thyme is also rich in vitamin K, which helps with blood clotting and bone formation.
But if you don’t like the flavor of thyme, there are plenty of other options on the market.
Here are some of the best herbs to replace thyme.
Rosemary is a popular herb used in Mediterranean cooking because it is very flavorful.
Rosemary has been shown to help reduce inflammation and increase energy levels.
Rosemary also contains vitamins A and C, calcium, magnesium, phosphorous, potassium, and zinc.
Lemon thyme is one of my favorite herbs.
Lemon thyme is similar to rosemary in that both are high in antioxidants, but lemon thyme contains more vitamin C than rosemary does.
Lemon thyme also contains essential oils, which are beneficial because they help boost immunity and fight off infections.
Basil is another great option for replacing thyme in recipes.
Basil has a wonderful aroma, so it will definitely add a different flavor to your dish.
Basil has been shown to lower cholesterol and reduce inflammation, and it contains vitamin B6, vitamin E, manganese, and fiber.
Basil also contains thymol, which is good for digestion.
Cilantro is another great herb to use in place of thyme.
Cilantro has a citrusy flavor, making it a perfect replacement for thyme.
Cilantro is high in vitamin K, which helps prevent blood clots.
It also contains vitamin A and vitamin C, and it is a natural antihistamine.
Parsley is a great herb for replacing thyme.
Parsley has a strong, peppery flavor, which makes it ideal for adding a punch to any dish.
It also contains vitamin C, folate, iron, and calcium.
It’s also a good source of vitamin B12, which helps improve nerve function.
Oregano is another common herb to use in place of thyme.
Oregano is known for its pungent flavor, and it is often added to sauces, soups, and stews.
Oregano has been shown to decrease joint pain and swelling, and it contains vitamins B1, B6, and B12.
Oregano is also rich in iron, manganese, copper, and phosphorus, which all contribute to healthy bones.
Mint is another popular herb to use in place of thyme.
Mint leaves contain vitamins A and C, along with iron, calcium, magnesium, and folic acid.
Mint is also a good source of potassium, which contributes to muscle and nerve function, and it helps prevent migraines.
Dill is another herb that works well in place of thyme.
Dill can be found in many dishes, especially salads, fish, and vegetables.
Dill is high in calcium, iron, vitamin C, and vitamin K, and it is considered a powerful antioxidant.
Dill also contains phytochemicals, which are organic compounds that may help prevent cancer.
Dill is also a good source of protein, riboflavin, niacin, and pantothenic acid.
Chives are another popular herb to use in place of thyme.
Chives are milder than most herbs, so they make a great replacement for thyme.
Chives are high in vitamins A and C, as well as vitamin K.
They also contain calcium, iron, and folic acid, as well as several amino acids and minerals.
Chives are also known to have antibacterial properties, which could be useful if you suffer from stomach issues.
Fennel is another great herb to use in place of thyme.
Fennel is commonly used in Italian cuisine, and it has a licorice-like flavor.
Fennel is high in vitamin C, vitamin K, calcium, and iron, and it is also a good source of manganese.
Fennel is also a good source of potassium and selenium, two nutrients that are important for healthy skin and hair.
Benefits of eating lamb medium rare
The benefits of eating lamb medium-rare are numerous.
Medium-rare lamb is lean, tender, and juicy.
It’s also low in fat and calories.
One serving of lamb medium rare contains only 110 calories, 4 grams of saturated fat, and 6 milligrams of sodium.
Medium-rare lamb is also full of healthy omega fatty acids, including oleic acid, which protects against heart disease.
Lamb medium rare is also a good source of protein, vitamin B12, riboflavin, niacin, and pantothenic acid.
Here are some ways that you can prepare lamb medium rare.
Grilled or broiled
Stuffed with fresh fruit and nuts
Baked with onion, garlic, olive oil, and rosemary
Cooked with tomatoes and basil
What are the drawbacks of using an herb in place of thyme
In this article, we’ll learn about the drawbacks of using an herb in place of thyme.
The biggest drawback is that herbs are not as strong as spices like black pepper, paprika, and cayenne pepper, which can add a lot more flavor to your dish than one herb or two herbs combined.
If you want a stronger flavor, it’s best to go with one of these spices.
Another drawback is that herbs are not as strong as spices, so they don’t last as long.
This means if you use them in large quantities, you will need to replace them sooner than if you used a strong spice.
For example, if you use a whole bunch of sage, you may need to replace it before it completely goes bad.
You can also use dried herbs, but then you won’t get the same level of flavor or aroma as fresh herbs.
So, if you don’t have access to fresh herbs when you need them, it’s better to just buy some strong spices.
Herbs also lose their potency faster if you cook them at high heat.
So, it’s important to use herbs sparingly and avoid cooking them too much.
To make sure you don’t overcook your herbs, try using a thermometer.
It’s also important to pay attention to how long you let the cooked ingredients sit after removing them from the heat source.
If your herbs become tough, they’re probably done—even if they look fine on the outside.
If you do decide to use herbs in place of spicier spices, you should choose the ones that complement each other well.
For example, if you use rosemary, you can pair it up with parsley, chives, or even basil.
Rosemary pairs well with lemon, garlic, and bay leaf.
Basil pairs well with tomatoes, onions, and lemons.
Chives pair well with eggs, onions, and mushrooms, while parsley pairs well with garlic, lemon, and cream cheese.
Which herbs can be used in place of thyme
If you’re looking to replace thyme with another herb, first consider how much you like thyme.
If it’s your favorite herb, then you’ll probably want to stick with it.
But if you don’t love the flavor of thyme, then you may want to look at some alternatives.
Here are some of the most popular herbs that could replace thyme in your cooking.
Basil: Basil is one of my favorite herbs. It has a unique, sweet-and-sour taste which makes it perfect for anything from pasta dishes to salads. The best way to cook basil is to chop it up and add it to your dish just before serving. This will give it time to infuse into the food without losing its flavor.
Rosemary: Rosemary is another great addition to any meal. It’s also very easy to grow so it’s definitely a good choice for anyone who wants to start their own garden. You can use rosemary as a seasoning in many different ways. For instance, you can sprinkle it on top of baked potatoes or sprinkle it onto grilled meat.
Mint: Mint has a lot of health benefits. It’s known to help lower blood pressure, reduce stress, and even boost your immune system. As far as cooking goes, mint can be added to soups, stews, and sauces. You can also mix it into cold drinks or use it as a garnish for desserts.
Cilantro: Cilantro is another herb that is often used to add flavor to dishes. It’s especially useful in Mexican cuisine where it is commonly found in guacamole, salsa, and other dishes. One of the best ways to use cilantro is to put it in a salad. When you eat this combination, you get all the flavor but none of the fat and calories.
Lemon balm: Lemon balm is a plant that is native to Europe and Asia. It was brought over to America by European settlers. In fact, lemon balm is sometimes called English marjoram because it looks similar to oregano. Lemon balm is often used in herb teas and it is also beneficial for treating anxiety and depression. Lemon balm is also wonderful as a tea to aid digestion and relieve gas pain.
Parsley: Parsley is a member of the carrot family. It’s often used as a garnish for fish, meat, and vegetables. It has a strong flavor which is ideal for adding to sauces and soups. You can also make pesto with parsley.
Sage: Sage is a perennial herb that grows in dry climates. It’s also referred to as “the herb of remembrance” due to its healing properties. Sage is a common ingredient in sausage and poultry. It can also be used to flavor breads and sauces.
Peppermint: Peppermint is a member of the mint family. It’s often used to treat headaches and migraines and it helps with digestive problems. You can also drink peppermint tea to help alleviate nausea and vomiting.
How to store herbs
Herbs are sensitive to light, heat, and air.
They will not keep indefinitely in the refrigerator, so it is important to know how to store them properly.
Some herbs like rosemary, oregano, and mint should only be stored in airtight containers or bags to prevent mold from growing on them.
Other herbs like parsley, cilantro, and chives do not need to be refrigerated but they do need to be kept dry.
If they are wilting, they might still be good to eat, but they won’t taste as good.
If you are storing herbs in a jar for more than three weeks, it is best to put a layer of moist paper towels between each herb and its container to help preserve moisture levels.
You can also add a few drops of food-grade vegetable oil to your herbs if you want to further reduce their drying out.
The following herbs should be dried before freezing.
How to store herbs in plastic bags
Herbs can also be frozen in airtight plastic bags.
When you thaw them, be sure to shake off any excess water and pat them down with a towel to remove excess liquid.
If you don’t do this, you may end up with soggy herbs when you cook with them.
Herbs can also be frozen in a ziploc bag.
Just cut a small hole at one corner and squeeze the bag until all the air is removed then seal it closed.
Be sure to label the contents of the bag with the recipe name, date, and what kind of herb it is (e.g., “chicken and dumplings”).
You can store frozen herbs in the freezer for about six months.
After that, it is time to discard them.
How to freeze herbs in ice cube trays
This method works well for smaller amounts of herbs such as basil leaves, chervil, and tarragon.
The ice cubes are easy to transfer into a larger container for cooking.
Fill ice cube trays halfway full with chopped herbs, making sure there are no spaces left empty.
Place the tray in the freezer for two hours or until the herbs are completely frozen.
Once frozen, pop the herbs out of the trays and place them in a large bowl.
Add enough water to cover the herbs by about 2 inches.
Let stand for 20 minutes before straining.
The herbs should be ready to use after another 20 minutes.
How to freeze herbs in muffin tins
This method works well for larger amounts of herbs like chive blossoms and dill seeds.
Simply fill muffin tins halfway full of chopped herbs, making sure there are no spaces left empty.
Freeze the mixture for two days.
Then, once the mixture has hardened, place the muffin tin into the freezer for 24 hours.
This will ensure that the herbs are fully frozen.
Remove the muffin tin from the freezer and let the herb mixture sit for 30 minutes.
Unmold the herb mixture onto a baking sheet lined with parchment paper.
Gently peel away the parchment paper, leaving the herbs behind.
Store in a sealed container.
How to dry herbs
Drying herbs is one of the oldest methods for preserving food and has been used since ancient times.
Herbs were dried in order to preserve them from spoilage, but they also served as a source of flavoring and fragrance.
The process of drying herbs requires heat in order to remove moisture.
Drying herbs is often done using ovens, but other techniques include sun-drying, air-drying, freeze-drying, and water-drying.
To start with, you will need to choose your desired method of drying.
You can either choose a slow and steady process like air-drying or a fast and efficient technique like oven-drying.
There is no set rule on how long it takes to dry herbs.
It depends on the size of the herb, its moisture content before drying, and the temperature at which it is being dried.
When choosing a method for drying herbs, consider how much time you want to spend on the project.
If you’re looking to make a quick snack for yourself, then air-drying might be the best option for you.
However, if you want to create a meal that lasts for weeks, then oven-drying might be the better choice.
If you’re interested in learning more about drying herbs, here are some tips that will help you along the way.
Choose a location for your herbs
Before you begin your drying process, you will first need to find a suitable place for storing your herbs.
This will ensure that you don’t end up picking up too many germs.
When choosing a spot for storing your herbs, pay attention to where you keep your dishes, pots, and pans.
Make sure that the area is clean and free of any debris or allergens.
A kitchen sink or bathtub are both good options for storing your herbs.
The space underneath your refrigerator is another great location.
You can hang herbs inside the fridge so that they will remain cool during the drying process.
However, if you do this, make sure that you clean out the refrigerator regularly because the smell of herbs could get overwhelming.
Pick the right herbs for drying
Once you have chosen a location for your herbs, you will need to pick the right ones to dry.
Some herbs are better suited than others.
For example, mint leaves are known to be very pungent, so they aren’t the best choice for drying.
On the other hand, rosemary will hold up well through the drying process.
Therefore, it’s a great candidate for drying.
You can also try experimenting with different types of herbs.
For example, sage is a green herb with a strong flavor.
It will be easy to overpower the flavor of sage if you use it for drying.
Instead, try using coriander seeds.
These seeds give off a citrusy aroma that complements the taste of sage perfectly.
Prepare your herbs properly
Next, you will need to prepare your herbs before you start drying them.
Wash your herbs thoroughly in hot water and use a strainer to remove all the dirt and debris.
Then, you will need to dry them by hanging them in a room that isn’t humid and is free of dust and pollen.
Try placing the herbs in a ventilated closet or under an exhaust fan.
Check the temperature of the drying environment
Another thing that you will need to take into consideration is how warm or cold the drying environment is.
Herbs tend to lose their flavor quickly when exposed to high temperatures.
That’s why it’s best to store your herbs in a cooler room with low humidity.
In addition, you will need to monitor the temperature of the environment at regular intervals so that you always know what the current temperature is.
Remove excess water
One final step that you will need to take is removing excess moisture from your herbs.
To do this, place your herbs in a bowl and cover them with a paper towel.
Gently pat down the paper towel until there is no longer any moisture left in the bowl.
Repeat this procedure once every day for three days.
Creamy Lemon Chicken with Thyme Recipe
- 1 tablespoon olive oil
- 4 chicken breasts
- 1 teaspoon garlic
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon butter
- 1 teaspoon flour
- 1 ½ cups milk
- ½ teaspoon lemon zest
- ½ teaspoon thyme
- Chicken breasts should be rubbed with garlic, lemon juice, 1/2 teaspoon salt, and pepper before being left for 15 to 20 minutes.
- Chicken breasts are added to a large skillet of heated olive oil. The breasts should be cooked through and no longer pink within after 5 to 6 minutes on each side. The chicken breasts should be removed from the pan after cooking and placed on a platter. To keep the breasts warm, cover the plate with foil.
- Butter is heated in the same pan before flour is added. After giving the flour a quick stir, add the milk slowly while whisking to ensure that there are no lumps.
- Stir the sauce occasionally as it simmers until it slightly thickens. Mix in the thyme, lemon zest, and remaining salt. Re-add the chicken to the pan, then boil for an additional two minutes.
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