Thyme
(Thymus vulgaris)
Description
There are many varieties of thyme, but only garden or common thyme is used for cooking. Garden thyme is a perennial, grows to be about 25 cm high and has small, slightly turned-up egg-shaped leaves. The pink to purple bell-shaped flowers grow in bunches, and appear in spring. The leaves of this plant are sold both whole (air and freeze-dried) and in ground form.
Origin
Thyme is found growing wild in the Mediterranean region, but it is also cultivated in the Netherlands. Other producers include France, Spain and California.
During the First World War, thyme oil was used as an antiseptic on the battlefield.
Other applications are in toothpaste and in mouthwash.
Did you know?
The name comes from the Greek thymon, and the ancient Greeks burned it as incense in their temples because it was believed to give courage. In Greece it is still considered a compliment to say that someone smells of thyme. Ancient Egyptians used thyme in the mummification of bodies in order to preserve them for the afterlife in this way.
Many medicinal properties are attributed to this herb belonging to the mint family, including that it helps for colds, strengthens the lungs, calms the liver, promotes a good night's rest and prevents nightmares.
Quality
Thyme should be used as soon as possible after the leaves are picked or cut. Good quality thyme can be recognized by the green-grey leaves with a sharp minty taste and a light lemony scent. Thyme can be kept for slightly longer by immersing it in oil or vinegar, or by standing it in a cup of water in the fridge.
Uses
Thyme goes well with fatty foods such as pork, duck and goose, because it helps with their digestion. In French cuisine, it is an important component of bouquet garni, along with parsley and bay leaves. In addition, thyme can be added to bean soup, vegetable dishes, vegetables, fish and meat.