General Description
Thyme is the leaf of a low growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than 1/4" long. For use as a condiment, Thyme leaves are dried then chopped or ground.
Geographical Sources
Thyme is grown in southern Europe, including France, Spain and Portugal. It is also indigenous to the Mediterranean.
Traditional Ethnic Uses
Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders and soups. It goes well with lamb and veal as well as in eggs, custards and croquettes. Thyme often is paired with tomatoes.
Taste and Aroma
Thyme has a subtle, dry aroma and a slightly minty flavor.
History/Region of Origin
Ancient Greeks considered Thyme a symbol of courage and sacrifice. Tradition tells that thyme was in the straw bed of the Virgin ary and the Christ child. In the Middle Ages, ladies would embroider a sprig of Thyme into scarves they gave to their errant knights. At various periods in history, Thyme has been used to treat melancholy, reproductive system aliments and to improve digestion. In the 18th century, it was recommended as a cure for a hangover.
