Thyme (common) – Bunch

Thyme is a member of the Lamiaceae, or mint family, and is botanically classified in the genus Thymus. There are many unique varieties of Thyme, but the classic culinary cultivar is Thymus vulgaris, commonly known as English, Garden, or Common Thyme. There are other cooking varieties that offer unique flavor profiles, such as Lemon Thyme with its distinct citrusy smell and taste, and there are also ornamental varieties that are used as a natural insect repellent, grown as ground cover or lawn substitute, or planted between rocks and paths. Apart from its roles in the kitchen and garden, Thyme is also grown for its essential oil, used commercially in everything from soaps, cosmetics, and toothpaste, to gum, candy, and ice cream. Finally, bees are known to love Thyme’s productive tiny flowers and will produce a uniquely savory honey from their nectar.

Thyme contains good amounts of vitamins A, C, and B-complex, as well as minerals like calcium, potassium, iron, and magnesium. The plant’s essential oil notably contains thymol and carvacrol, which not only give the plant its aroma and flavor but also contribute to its antioxidant, antibacterial, antibiotic, insecticidal, anti-inflammatory, respiratory, neurological, and possible antifungal benefits. Throughout its long history, Thyme flowers, leaves, and oil have been used as a natural remedy for various ailments, such as depression, epilepsy, headaches, and coughs. Hippocrates, the ancient Greek physician, known today as “the father of Western medicine,” recommended Thyme for respiratory diseases. In the 19th century, Thyme oil was used by dentists as an antiseptic or to treat oral inflammation. Thyme has even been used in food preservation methods thanks to its antibacterial properties.

Thyme can be used fresh or dried, and while fresh is often preferred, it is known to retain its flavor better than most herbs when dried. Dried Thyme leaves can even be substituted for fresh, simply use one-third as much dried as you would fresh. Thyme is used in cuisines around the world and is often combined with other savory herbs, such as in Herbs de Provence, a classic blend of dried herbs used in French and Mediterranean cooking, or in a bouquet garni, a bundle of fresh herbs traditionally made with parsley, Thyme, and bay leaf. Thyme is typically used in savory dishes like braised or roasted meats, fish, or vegetables, as well as in savory baking, and is well-suited for long-cooked applications as it slowly releases its flavor. It can be used to season soups, stocks, marinades, stuffing, and casseroles and can even be used to garnish and flavor beverages from teas to cocktails or liqueurs, notably Benedictine, a classic French herbal liqueur. Thyme pairs well with seafood, red meat, poultry, root vegetables, autumn fruits, eggs, cheese, beans, olive oil, lemon, and other savory herbs like rosemary, sage, marjoram, oregano, and basil. Fresh Thyme should be loosely wrapped in a damp paper towel and stored inside a sealed bag in the refrigerator for two weeks. Dried Thyme should be tightly sealed in a container and stored in a cool, dark place where its flavor will maintain potency for a couple of years.

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