info: Thyme is a green leafy herb, usually used as a spice or seasoning. It has aromatic flavor that combines well with a wide variety of dishes. A good source of vitamin K, iron, and calcium.
storage: Wrap fresh leaves in a paper towle and refrigerate. Will keep for 3-4 days.
preparation: Strip leaves from stems. Chop to desired size/consistency.
To best utilize its flavor & fragrance, add near the end of making a recipe. It goes well with salads, egg dishes, sauces, dressings, soups, and stews.
The name Thyme, in its Greek form, was first given to the plant by the Greeks as a derivative of a word which meant ‘to fumigate,’ either because they used it as incense, for its balsamic odour, or because it was taken as a type of all sweet-smelling herbs. Others derive the name from the Greek word thumus, signifying courage, the plant being held in ancient and mediaeval days to be a great source of invigoration, its cordial qualities inspiring courage. The antiseptic properties of Thyme were fully recognized in classic times, there being a reference in Virgil’s Georgics to its use as a fumigator, and Pliny tells us that, when burnt, it puts to flight all venomous creatures. Lady Northcote (in The Herb Garden) says that among the Greeks, Thyme denoted graceful elegance; ‘to smell of Thyme’ was an expression of praise, applied to those whose style was admirable. It was an emblem of activity, bravery and energy, and in the days of chivalry it was the custom for ladies to embroider a bee hovering over a sprig of Thyme on the scarves they presented to their knights. …read more