This herb dates back to classical times when it was regarded as a symbol of courage in ancient Greece, burnt as incense in Roman times and used medicinally as an antiseptic. Employed extensively in all Western cuisines, thyme’s sharp, aromatic flavor adds warmth and pungency to many dishes.

Ancient Greeks considered thyme symbolic of courage. They relished the honey obtained from thyme blossoms which grew abundantly around Athens. To smell of thyme was the ultimate Greek compliment. Thyme was among the many herbs used in incantations and charms. Bees cannot resist its fragrance. The Egyptians used thyme for embalming their dead.

Countries of origin:
Thyme is native to southern Europe and is widely cultivated in Bulgaria, France, Germany, Great Britain, Greece, Italy, Morocco, Portugal, Turkey, Russia, Spain, Tunisia, Canada, and the United States.

Types of thyme:
Garden thyme - Tiny, round, grayish-green leaves and pale pink flowers is the most common variety used in cooking but Lemon thyme with its delicate citrus scent can also be used.

The volatile oil of thyme is a pale, yellowish-red liquid with a rich, sweet, aromatic, warming, herbaceous odor yielding a sweet, phenolic, somewhat medicinal perception upon drying out. The taste is sharp, biting, warm, spicy, and full bodied.

The oleoresin of thyme is a dark green to brown, somewhat viscous, at times almost a semisolid.

Identification:
Thyme is a small, creeping, shrub like perennial with a pungent mint like odor. It grows no taller than 20in in height. It has slender, densely branched, whitish branches, bearing narrow sessile leaves and dense clusters of purple flowers. The leaves and flowering tops are used as a spice but the entire plant, excluding the roots are used for the extraction of oil. The odor is warm, reminiscent of sage; it has a slight, biting, spicy, rich taste with a lingering sharpness.

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