Monday, 12 July 2010

About Thyme

  • Thyme is a well-known culinary and medicinal herb. In common usage the name may refer to:

    • any or all members of the plant genus Thymus
    • common thyme, Thymus vulgaris, and some other species that are used as culinary herbs or for medicinal purposes
    • Thyme-like species such as Caribbean Thyme (Plectranthus amboinicus)

  • Thyme is widely cultivated for its strong flavor, which is due to its content of thymol.
  • Thyme is best cultivated in a hot sunny location with well drained soil. 
  • It is generally planted in the spring and thereafter grows as a perennial. 
  • It can be propagated by seed, cuttings, or by dividing rooted sections of the plant. 
  • It tolerates drought well.
  • The plants can take deep freezes and are found growing wild on mountain highlands.
  • Thyme is a good source of iron and is widely used in cooking. 
  • The herb is a basic ingredient in Levantine (Lebanese, Syrian, Jordanian etc.), Indian, Italian, French, Albanian, Persian, Portuguese, Assyrian, Spanish, Greek, Nigerian, and Turkish cuisines, and in those derived from them. 
  • It is also widely used in Caribbean cuisine.
  • Thyme is often used to flavour meats, soups and stews. 
  • It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs.
  • Thyme, while flavourful, does not overpower and blends well with other herbs and spices. 
  • In some Levantine countries, and Assyrian the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient. 
  • It is a common component of the bouquet garni, and of herbes de Provence.
  • Thyme is sold both fresh and dried. 
  • The fresh form is more flavourful but also less convenient; storage life is rarely more than a week. 
  • While summer-seasonal, fresh thyme is often available year-round.

1 comment:

  1. Does Thyme produce flowers? cream pink & red underside shaped like a spider web