Thyme is a small-leafed herb with an earthy, slightly minty and lemony aroma. It is a staple of French and Mediterranean cooking.
- Botanical name
- Thymus vulgaris
- Family
- Lamiaceae (mint family)
- Part used
- Leaves
- Flavor
- Earthy, floral, slightly peppery
- Used
- Fresh or dried
History
Thyme was used by ancient Egyptians, Greeks and Romans in cooking, incense and medicine. In medieval Europe it was linked with courage. It is a core herb of French bouquet garni.
Where it comes from
The Mediterranean region.
Where it is used most
France, Italy, Spain, the Middle East (za’atar blends include thyme or similar herbs) and the Caribbean.
Varieties and types
Common thyme, lemon thyme and creeping thyme differ in aroma.
Flavor and how to use it
Strip the small leaves from the woody stem. It survives long cooking and works with roasted chicken, vegetables, soups and stews.
Buying, storing and substitutes
Refrigerate fresh sprigs wrapped in damp paper, or dry them. Oregano or marjoram are possible substitutes.
Recipes that use it
- Creamy Garlic Butter Chicken (Keto)
- Jamaican Jerk Chicken
- Paleo Lemon Herb Chicken and Vegetables
- Ratatouille
Photo credit: Jordan Rushton on Pexels.