Thyme leaves

Thyme, or Thymus vulgaris, is an herb originally from the Mediterranean region that's in the same family as oregano, basil, mint, and shiso. Because of its many culinary uses and how easy it is to grow; it’s now used to season all sorts of dishes and can be used in almost any kind of cuisine.

It's not far from oregano in fragrance and flavor, earthy and herbal. Thyme is commonly used in numerous cuisines including the Mediterranean, European, African, Central American, and the Caribbean.

Fresh thyme has small leaves that grows in clusters on very thin woody stems. There are two popular varieties of thyme; common thyme and lemon thyme. These are the two most often used in cooking.

Lemon thyme looks similar to common thyme but offers a distinctive lemon aroma and flavor. Common thyme has an earthy, minty, slightly lemony flavor.

Because of its grounding, savory-sweet, not-too-intense flavor, thyme can add complexity and warmth to a whole host of dishes: poultry, steak, mushrooms and other vegetable dishes, and even delicate desserts.

In addition to adding flavor to dishes, thyme has antiseptic and antibacterial properties that can be used to stimulate the immune system, aid in circulatory responses, and is often used in aromatherapy.

Dried thyme is a little finer than rosemary as the leaves are smaller. They're crunchy when dry, though they'll soften up when added to a dish and won't be discernible as a texture. Fresh and dried thyme is commonly available in the refrigerated product section at the supermarket—use the de-stemmed leaves, or add it to dishes whole.
Thyme leaves

Thyme history and uses

Thyme history and uses
The rubbed thyme herb of commerce is derived from the flowering tops of two species of thyme which grow wild on the vast heathlands of southeast Spain, along the coats of the Mediterranean and on the source slopes of the Atlas Mountains in Morocco.

The entire herb is harvested when the flowers are fully open during July and August, the cut herb being distilled in field stills to give 0.6 to 1.0% of a yellowish-red essential oil.

The oil color of the oil may darken considerably due to iron contamination from the stills.

Odor: rich, sweet, pleasingly aromatic. Initially warming then cooling with a slight anesthetic effect.

Flavor: sweet, phenolic, medicinal sharp, biting.

History
Several explanations exist concerning the origin of the name ‘Thymus’. Some authors assume that the Latin name Thymus comes from the Greek word thyo (perfume).

Another interpretation of its etymology considers the Greek word thymos (sources, strength).

Originally ‘thymus’ described a group of aromatic plants with similar aspects which were used as stimulants of vital functions.

Many popular names in the Romance languages are derived from the Latin name.

In his work about medicinal plants and poisons, Dioscorides writes about ‘Thymo’. Laguna however did not find ether any Thymus species but a plant corresponding to the genus Satureja.
It is presented as an erect plant, whereas the former shows a creeping habit.

In his Natural History, Plinio reports on T. vulgari as follows: ‘in the Narbonne province, the stony fields are full of thyme and thousands of sheep come from very far provinces to feed on it’.

Later page he speaks about two different varieties of thyme, a white and a black one, and he comments on their therapeutic attributes.

Uses
Thyme takes its place in herbal medicine with other old fashioned “simples,” like sage and lavender, as a treatment for a variety of ailments.

You may have noticed its flavor in cough medicines. It has also serves as a carminative, vermifuge, rubefacient and antiseptic.

Thyme is particularly beneficial in quieting gastrointestinal complaints and it was boiled in wine for a digestive drink.

A tea has been prescribed for shortness of breath and congested lungs.

The Greek used thyme for nervous conditions, as an antiseptic, and as a fumigator.

Apparently, the herb has antispasmodic qualities that make it effective in relieving asthma, whooping cough and stomach cramps.

In culinary, Thyme tastes delicately green with a faint clove aftertaste. It ranks as one of the fines herbes of French cuisine.

Leaves and sprigs are used in salads as garnishes and most famously in clam chowder, bouquets garnis and French, Creole and Cajun cuisines.

Thyme work well with veal, lamb, beef, poultry, fish, poultry stuffing, pates, sausages, stew, soups, stocks, bread, herbed butter, herbed mayonnaise, flavored vinegars, mustard and bean and lentil casseroles.
Thyme history and uses