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Accidental mix of dried basil and thyme

 
gardener
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    I just accidentally mixed newly dehydrated thyme and dehydrated basil in the same jar.  I use thyme and I use basil, but I've never used them together.  If I add thyme to the marinara or meat sauce recipe handed down from my husband's Italian-heritage family, it will not go well, haha.  What recipes can I use this accidental mix in? I was thinking lamb (my husband eats, but I don't like) would hold hold up to it. Any ideas would be appreciated!
 
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Ummm... oops. So, John and I are curious about the ratio you ended up with? If it's significantly heavier on basil than thyme, it will be easier to work with. But a 1:1 will be... interesting. Thyme is a much stronger herb and will likely overpower the basil, so you might not struggle to much, if you lean into the thyme.

The next question, of course, is how much of this accidental blend are we talking about? A cup full is one thing - a quart or two is something else, entirely. With a small amount, it would be easy enough to add other herbs. One thought I had is roast beast of almost any sort, if you add things like rosemary, garlic, onions, and lemon to round out the flavors.
 
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In my opinion basil and thyme go well together especially fo0r Italian foods.
 
Susan Mené
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Carla Burke wrote:Ummm... oops. So, John and I are curious about the ratio you ended up with? If it's significantly heavier on basil than thyme, it will be easier to work with. But a 1:1 will be... interesting. Thyme is a much stronger herb and will likely overpower the basil, so you might not struggle to much, if you lean into the thyme.

The next question, of course, is how much of this accidental blend are we talking about? A cup full is one thing - a quart or two is something else, entirely. With a small amount, it would be easy enough to add other herbs. One thought I had is roast beast of almost any sort, if you add things like rosemary, garlic, onions, and lemon to round out the flavors.



Now I'm embarrassed.  Tiny error. Standard glass one ounce spice jar, heavier on the thyme.  Thanks for the walk-through thought process; I was focusing on the small mistake and that kills creativity (and logic) for sure. How could I have forgotten that wonderful garlic unites so many different flavors, especially since I was cleaning  up my cured garlic for storage immediately before?
I will definitely use it for recipes in which thyme is called for, and still have plenty of dried/frozen basil to gift and use with more coming every day.  
 
Susan Mené
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Anne Miller wrote:In my opinion basil and thyme go well together especially fo0r Italian foods.



Thank you!  As I said above, I was so annoyed at myself for the little mistake (overtired) that I mentally constipated myself.  And they do go nicely in Italian food recipes just not for some of my elderly extended family members, so I won't use it for them.  
 
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When I think of basil and thyme, the first thing that comes to mind is something like a creamy pasta dish. Something like a chicken alfredo or a marry me chicken recipe?

 
Anne Miller
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That combination will also work for any chicken and salmon recipe.

Roasted veggies would like that combo too.

I have heard that there is a drink called Basil and Thyme Martini, though I am not big on mixed drinks.
 
Carla Burke
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Nothing to be embarrassed about. 😉 We all have our chance to miss the forest for the trees - ESPECIALLY when we're overtired.
 
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Basil and thyme both go very well with corn with butter and salt. I usually add Basil to any corn dishes (corn chowder, cornbread, corn on the cob, etc) I think the thyme would add another dimension of flavor.
 
Anne Miller
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I was going through my cabinets looking for something and found some spice packets picked up from a chicken restaurant.

Of course the main ingredient was salt, then other spices including basil and thyme.
 
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Scrambled eggs.
 
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The only problem I see is that this wasn't done intentionally, an error that can be rectified henceforth.
I'd probably add an equal measure of oregano or marjoram, and maybe a little sage or lemon balm, but that's just me.
 
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Yeardly Arthur wrote:The only problem I see is that this wasn't done intentionally, an error that can be rectified henceforth.
I'd probably add an equal measure of oregano or marjoram, and maybe a little sage or lemon balm, but that's just me.


My eyes have been opened, I don't know why I didn't just go with it!
 
Susan Mené
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Anita Bellefeuille wrote:Basil and thyme both go very well with corn with butter and salt. I usually add Basil to any corn dishes (corn chowder, cornbread, corn on the cob, etc) I think the thyme would add another dimension of flavor.



I have never put herbs on my corn and I am doing it this week!
 
Susan Mené
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 I initially got annoyed for not paying attention to what I was doing, and then I thought the flavors of basil and thyme would compete instead of working together.  I'm excited to try all these suggestions, although sometimes I feel like I never leave the kitchen.
 Come to think of it, is there a thread for streamlining food prep and cooking?  Time for a search!
 
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Thyme and basil together actually works really well on roasted courgettes with olive oil and garlic. I ended up with a similar accidental blend once and it became my default for roasted veg.
 
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Wow all these ideas sound great. I would rub it on chicken thighs, add some lemon zest or roast lemons and potatoes along side with olive oil and butter. But thym and basil go with a lot of different Foods as I can see from your great ideas. Although I've never tried dried herbs on Scrambled eggs, it will sound good. I have a copious amount of herbs in my yard like winter savory and different times so I have used fresh herbs in scrambled eggs, but I think I'd like to try some dry bloomed herbs.
 
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