Thyme, Thymus vulgaris, is a diminutive perennial shrub with a distinctively warm, pleasant, aromatic, pungent flavor. Thyme is widely cultivated for its strong flavor, which is due to its content of thymol. Thyme is best cultivated in a hot sunny location with well drained soil. It is generally planted in the spring and thereafter grows as a perennial. Thyme is a good source of iron and is widely used in cooking. The herb is a basic ingredient in Levantine (Lebanese, Syrian, Jordanian, Palestinian), Libyan, Indian, Italian, French, Albanian, Persian, Portuguese, Assyrian, Spanish, Greek, Nigerian, Caribbean, and Turkish cuisines, and in those derived from them. Thyme, while flavorful, does not overpower and blends well with other herbs and spices.
Thyme retains its flavor on drying better than many other herbs. As a rule of thumb, use one third as much dried as fresh thyme. It is often used to flavor meats, soups and stews. It has a particular affinity to and is often used as a primary flavor with lamb, tomatoes and eggs. Use also with boulliabaisse, seafood, stuffing, corn, African recipes, and as an essential in New Orleans cuisine.
.7 oz. & 1.8 oz.