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Herb-a-Day: Thyme

Posted by Erika Pitera on June 27, 2008

Herb-a-Day ThymeThyme (Thymus) is part of the expansive Lamiaceae family - a relative to rosemary, basil, sage, savory and many others. Thyme is native to Europe, Northern Africa and Asia, and its use dates back as far as the ancient Egyptians who used it during the embalming process.

Thyme is a classic herb, especially in French cuisine, where it is included lovingly as one of the herbes de Provence and in bouquet garni. Thyme has the most flavor when used with the stem in addition to the leaves.

Fresh thyme has a slightly lemony and minty aroma and taste that blends beautifully with poultry dishes, stuffing, soups, sauces - just about anything, in fact.

Fresh thyme is usually only available during the warm summer months, but dried thyme is used year-round by many home chefs. Dried thyme, which is generally more pungent than other dried herbs, should be replaced every six months (preferably sooner) to maintain its flavor.

There are a number of thyme cultivars, including lemon thyme, orange thyme, English thyme and silver thyme. Thyme's essential oil, thymol, can also be used as an antiseptic.

Recipes on the Web Using Thyme

Zucchini with Thyme Recipe

Chicken Breasts with Rosemary and Thyme

Lamb Cutlets With Mustard and Thyme

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