Thyme is a low growing, woody perennial shrub and savory herb that belongs to the mint family. It is native to southern Europe and the Levant. It has been used for thousands of years as a medicinal, ornamental, and culinary herb. There are over 400 varieties of thyme but just a few are used as culinary herbs. German thyme is the hardiest and is sometimes called winter thyme. Common thyme or garden thyme also thrives in the winter and can be grown indoors or outdoors. German thyme has smaller leaves but a stronger taste. The pungent flavors of thyme are similar to those of mint, savory, citrus, and rosemary. Winter thyme has a stronger, sharper, and spicier flavor than the summer variety. Thyme is an adaptable herb commonly found in the culinary traditions of French, Middle Eastern, Mediterranean, and Italian cuisines. Research has shown that thyme is full of vitamins, minerals, and phytonutrients.
Peak Time: Year round
Average Price: $2.39 to 3.39 a bunch or from your herb garden
Tips for Selection and Storage: The leaves of fresh thyme should look hydrated, dark green, and be free from any darkened spots or yellowing. Fresh thyme should be stored in the refrigerator wrapped in a slightly dampened paper towel for about a week. If you dry your fresh thyme, it can be kept in a tightly sealed glass container as is store bought. Dried thyme can be purchased as dried leaves or ground.
Tips for Preparation: Fresh thyme is used to flavor a variety of dishes, from roasted meats, poultry, fish, to vegetables, soups, sauces, stews, salad dressings, and marinades. Thyme pairs well with beans, cabbage, carrots, corn, eggplant, onions, potatoes, tomatoes and winter vegetables. Other herbs and spices that go well with thyme are basil, oregano, parsley, rosemary, lavender, nutmeg, and garlic. A traditional herbes de Provence blend always uses thyme along with other herbs from southern France. You may also use thyme in a sachet or bouquet garni for stocks. Pay attention to how your recipe uses thyme. If it calls for a sprig or sprigs, remove individual sprigs from the woody stem. To release the leaves, grasp the top of the sprig and pull the leaves down the sprig like you would with rosemary. When using dried thyme leaves for fresh, 1 teaspoon of dried would equal 1 Tablespoon of fresh leaves. When using ground thyme, 3/4 teaspoon would equal 1 Tablespoon fresh. About 6 sprigs of fresh thyme leaves equal 1 Tablespoon.
Nutritional Highlights: Thyme is rich in vitamin C, vitamin A from beta carotene, B vitamins, iron, calcium, magnesium, and manganese. It is also an excellent source of dietary fiber and phytonutrients like flavonoids, thymol, and other phenolic compounds. Research has shown thyme to have antiseptic, antibacterial, antiviral, insecticidal, antifungal, antioxidant, and anticancer properties.
For a recipe for thyme and lemon roasted chicken, click here.
