Thyme



Thyme is an herb that belongs to the mint family. There are many varieties of thyme that can be used both for cooking and for medicinal purposes (including lemon thyme).

Thyme in cooking

Thyme is a very popular herb in France and is one of the main ingredients of a bouquet garni. The herb is also popular in Italian and Caribbean cookery and is used in the Middle Eastern dish za’atar. People use thyme for various things in cooking - it can, for example, be used to add flavour to soups, stews and sauces. It is a common herb to use when cooking with fish, seafood, eggs and vegetables (especially tomatoes). It is also one of the herbs most associated with lamb and is often used to make sausages and stuffings.

Thyme is also often used to flavour oils and vinegars.

Thyme in medicine

Thyme has been used for centuries for its medicinal qualities. For example, the antiseptic and antibiotic qualities of the herb saw it used to dress wounds up until World War I. The herb is also rich in antioxidants.

Many practitioners of alternative medicines will use thyme to help with:








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