Thymus species

Thyme is a small evergreen shrub with small aromatic leaves, indigenous to the Mediterranean area. It grows wild on hot barren slopes and as such has an incomparably better aroma than those that grow in less warm areas or those that are cultivated.

In addition to having a better taste, wild thyme is more woody than cultivated. There are literally hundreds of types of thyme and each has a slightly different aroma and it is not uncommon for them to cross with each other.

Common thyme, also known as garden thyme, is a cultivated type of Mediterranean thyme. It has a strong upright bush with grayish-green leaves and white or light purple flowers. There are several types of garden thyme, including the English one with wider leaves and the French one with narrower ones.

FLAVOR

The whole plant has a warm, earthy and peppery smell when rubbed with the hands. The taste is spicy, with tones of cloves, mint, camphor and mouthwash.

USED ARE leaves and stems and sometimes flowers for decoration.

PURCHASE AND STORAGE

Many types of thyme can be bought directly from greenhouses, but check if it smells good when you rub it with your hands. You can store fresh thyme in the refrigerator for up to a week, while dried thyme will keep its flavor for more than six months.

USE IN COOKING

Thyme is an important herb in Western and Middle Eastern cuisine. Unlike many herbs, thyme tolerates long slow cooking well, and if you don't add too much of it, it emphasizes the aromas of other spices.

It goes well with onions, beer and red wine in stews and various meat dishes. In France, it has become an indispensable ingredient in stewed dishes, in Spain as well, while in Mexico and Latin America it is often used in combination with chili peppers.

It is widely used in seasoning pate, thick vegetable soups, sauces based on tomatoes and red wine, marinades for pork and game.

In England, it is often used as a filling for meat and various pies.

Dried thyme is one of the most important herbs in Creole and Cajun cuisine when preparing gumbos and jambalaya.

IT IS ESSENTIAL FOR most bouqets garni.

GOES WELL WITH cabbage, carrots, corn, eggplant, lamb, leeks, root vegetables, onions, potatoes, rabbit, tomatoes, wild mushrooms.

COMBINED WELL WITH allspice, basil, bay leaves, chili peppers, cloves, garlic, lavender, marjoram, nutmeg, oregano, paprika, parsley, rosemary, summer savory.