WHAT IS THYME?
This perennial evergreen herb is actually a member of the mint family. In French cooking in particular it holds a special place in a bouquet garni (along with celery, parsley and dried bay leaves) or in an Herbes de Provence blend (with oregano, lavender, savory, basil, sage, and rosemary). While thyme does not have a strong aroma or flavor compared to other herbs and spices, it’s added early in the cooking process to make sure its essential oils flavor your recipe.
WHY IS THYME GOOD FOR YOU?
This plant is rich in fiber, and a good source of vitamins A and C. In terms of minerals it’s rich in copper, iron and manganese. The oil present in the leaves is anti-microbial and also used in soap, perfume and other cosmetics. It’s a popular homeopathic remedy for arthritis or gastrointestinal distress. However if you’re allergic to oregano, then you’re probably allergic to thyme as well. And because it’s anti-microbial, it can also reduce bacterial resistance when consumed as well.
WHEN IS THYME IN SEASON?
This is a perennial plant that’s best planted in the Spring in a sunny, well drained location.
HOW SHOULD THYME BE STORED?
Dried this herb should be stored in an airtight container in a cool, dry place (do not refrigerate). Fresh, wrap it in a slightly damp paper towel and in a ziplock plastic bag. It should keep for about a week there. You can freeze them while still on their stem as well.
WHAT IS THE BEST WAY TO GET THYME OFF A BRANCH?
Pinch the top of the stem between your thumb and first finger. Then slide your hand down the stem. This will quickly and easily strip the leaves off the stem. The same technique works with other, similar plants like oregano.