What Is Thyme?
Thyme is an herb whose small leaves grow on clusters of thin stems. Thyme is used to season all kinds of dishes, either by itself or as part of a blend or bouquet garni alongside other common herbs like rosemary, sage, and marjoram. Fit for every diet and very rarely considered an allergen, thyme can be consumed by anyone looking to cook with fresh herbs.
Fresh vs. Dried
While dried thyme possesses a nearly identical flavor profile to its fresh counterpart, it typically needs to be rehydrated—whether on its own or during the cooking process (i.e. adding to a braised dish or bread dough)—in order to display its full range. Dried thyme leaves can be substituted for fresh in any application, but use one-third as much dried thyme as you would use fresh.
What Does It Taste Like?
Fresh thyme has a pronounced, concentrated herbal flavor with sharp grass, wood, and floral notes (like lavender and rosemary).
Origins
The origins of thyme can be traced back to ancient societies throughout the Mediterranean, though it’s now grown and cooked with all over the world. Its uses have not always been purely culinary, however. There is evidence of ancient Egyptians utilizing thyme’s powerful antiseptic properties in embalming rituals. The Romans considered the herb a symbol of bravery and strength—particularly with regards to military prowess—and would exchange it among themselves, pin sprigs to their garments before battle, and burn bunches of it to purify the air in homes and places of worship.
During the Black Death in the Middle Ages, thyme’s active antiseptic compound, thymol, was thought to protect from infection and was used to treat skin lesions caused by the disease. Later, thyme was considered an indication of the presence of mythical fairies. Throughout its documented history, thyme has been incorporated into food preservation methods, owing to its pleasant herbal flavor and antibacterial properties.
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