Thyme (Thymus vulgaris), a member of the expansive mint family, is a widely cultivated herb associated with Mediterranean and European cuisine. It is indigenous to the Mediterranean but is also found in Southern Europe and parts of Asia.
Characteristics
Traditional garden thyme is a small perennial herb, typically ranging from six to twelve inches in height. It has slim stems and pairs of narrow, green, olive, or grey-green leaves. The leaves, generally about ¼ inch long, can have a rust-colored hue on the underside. The plant also buds tiny, pinkish-white flowers that produce a sweet pollen attractive to insects. The herb itself is pungent and warm, with a hint of spice and a refreshing aftertaste, characteristic of many herbs in the mint family.
Thyme’s widespread cultivation has led to the development of numerous species with culinary significance, the most notable being French (or French Summer) and English (English Winter). Other species include T. serpyllum (wild thyme), T. broussonetii (a pine-scented version), T. herba-barona (caraway thyme), and T. mastichina (mastic thyme or Spanish marjoram). The herb’s flavor profile can vary depending on the species, ranging from citrus and lemon notes to hints of mint or nutmeg. While the long list of varieties may be confusing, most thyme species available in the market can be substituted for each other by home cooks without significant detriment to the dish – thyme tends to be delicious no matter its origin.
Common Uses
Thyme has a rich history as a mystical, medicinal, and culinary herb, with its use traced back to the Ancient Greeks. The name “thyme” actually comes from the Greek word “thymon,” meaning “to fumigate” (reflecting its original use before making its way into the kitchen). The Romans were the first to truly value the herb for its flavor (they used it in everything from meat dishes to alcohol), and they can take partial credit for the spread of thyme as a kitchen herb when they introduced it to English cooks.
Closely associated (but not at all limited to) French, European, and Mediterranean food, thyme is a versatile herb. It is a staple ingredient in the classic bouquet garni, used to flavor soups and stocks, and is one of the coveted herbs in Herbes de Provence (a blend of thyme, marjoram, fennel, basil, rosemary, and lavender) in French cuisine. Thyme can be used with most meats, vegetables, soups, stews, and braises, and it can add a delicate flavor and aroma to infused oils, herb omelets, egg dishes, and breads. It pairs particularly well with lemon, garlic, basil, and rosemary. Hymettus honey, renowned as some of the finest in the world, is also said to have a distinctive flavor due to the thyme pollen gathered by local bees.
Aside from its early role as a bug repellent, thyme has proven to be infinitely useful as a medicinal herb. Rich in flavonoids, saponins, and other antioxidant compounds, it is beneficial for colds, flu, and boosting the immune system (it was believed to ward off the plague during times of epidemic). For hundreds of years, thyme was used to treat neurological disorders such as shyness, nightmares, melancholy, anxiety, and depression, and it has mild stimulant effects when taken in large doses. The herb’s antiseptic properties also made it a staple on battlefields throughout history – its more powerful essential oil, thymol, was rubbed onto wounds to prevent infection, and the oil has also been used in mouthwashes and skin creams. Additionally, thyme has been used in an aromatherapeutic manner, stuffed into pillows to treat depression, headaches, epilepsy, and other ailments.
Use and Storage
Thyme can be bought dried or fresh at most supermarkets and produce vendors. Fresh thyme will typically keep for about a week in the fridge. The leaves, separated from their tough stems, can also be frozen in foil for several months.
Dried thyme has a long shelf life (up to two years) when stored in an airtight container away from direct light and heat.
Use It (How to/Where)
- In a bouquet garni for soups and stocks
- As part of the Herbes de Provence blend for French and/or savory dishes
- In herb-infused oils for cooking, bread dipping, and dressings
- Chopped and added to fluffy herb omelets or quiche
- To garnish salads
- In clam chowder and stews
- Paired with meats like lamb, veal, beef, and duck
- To season chicken and other poultry
- In herb butters
- In flavored vinegar
- With almost all vegetables
- In rice pilafs or lentil dishes
Recipe using Thyme
Herbes de Provence
This provincial spice mix is an excellent dry rub for chicken, lamb, and other meats. It can also be used to flavor roasted or sautéed vegetables, sprinkled on bread before baking, or infused into extra virgin olive oil for dipping. A dry mix is best for these uses.
1 tablespoon thyme 1 tablespoon marjoram 1 tablespoon savory 1 teaspoon rosemary ½ teaspoon lavender ½ teaspoon basil Generous pinch fennel seeds
Place the herbs in a jar or airtight container with a tight-fitting lid. Shake the jar to mix. Store out of direct sunlight. The herb mix is best used within 6 months.
Traditional Bouquet Garni
1-2 sprigs fresh thyme 1-2 sprigs fresh parsley 1-2 dry bay leaves
Bundle the herbs together and tie tightly with kitchen twine. If the herbs do not bundle easily, place them in cheesecloth and tie with twine to create a small satchel. Add the bouquet garni to soups, stews, stocks, and sauces while cooking. Strain out the bouquet before serving.
