Description
Thyme is a culinary herb consisting of the dried aerial parts of some members of the genus Thymus of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north Africa. The species most commonly cultivated and used for culinary purposes is Thymus vulgaris, native to Southeast Europe.
Uses
Thyme has extensive culinary, medicinal, and ornamental uses:
- Mediterranean cuisine: Essential in French, Greek, and Italian cooking
- Herb blends: Key component in herbs de Provence and za’atar
- Meat dishes: Excellent with lamb, chicken, and beef
- Vegetables: Pairs well with tomatoes, potatoes, and beans
- Soups and stews: Adds depth to broths and slow-cooked dishes
- Bread and marinades: Used in herb breads and meat marinades
- Essential oils: Used in aromatherapy and traditional medicine
Origin
Wild thyme grows in the Levant, where it might have been first cultivated. Ancient Egyptians used common thyme (Thymus vulgaris) for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and give flavor to cheese and liqueurs.
Characteristics
Thyme is a low-growing perennial herb with small, aromatic leaves. The plant produces small flowers that can be white, pink, or purple. The herb has a distinctive earthy, minty, and slightly floral flavor that intensifies when dried.
Varieties
Several varieties of thyme are commonly used:
- Common thyme (Thymus vulgaris): Most widely used culinary variety
- Lemon thyme (Thymus citriodorus): Has a citrusy flavor
- Wild thyme (Thymus serpyllum): Also called creeping thyme