Thyme
Thyme is an aromatic herb with small leaves and a warm, spicy fragrance. It is widely used in Mediterranean cooking and pairs well with vegetables, as well as meat, fish and stews.
Latin name: Thymus vulgaris
Origin: Mediterranean region
Plant family: Mint family (Lamiaceae)
Height: 15–30 cm
Flowering period: June–August
Lifespan: perennial
Description
Thyme (Thymus vulgaris) is a compact, woody subshrub with narrow, grey-green leaves and small, pale purple flowers. The herb naturally grows in sunny, dry areas and is well adapted to poor, stony soil. Thanks to this sturdy growth habit, thyme is a rewarding plant that lasts for many years with little care. In the kitchen, the leafy growth is mainly used; the flavour is found in the leaves and young tips, while the older, woody sprigs are especially useful for infusing dishes.
In the kitchen
Thyme has a savoury, earthy and slightly peppery flavour, with a warm, almost resinous note. Fresh thyme is somewhat softer and greener in aroma; dried thyme is more concentrated and works well in sauces and stews. Thyme is classic with roasted potatoes, root vegetables, tomatoes, mushrooms and pulses, and is a regular ingredient in bouquet garni and Provençal herb blends. It also pairs beautifully with chicken, lamb and game, and adds depth to stock, gravy and tomato sauce. Add thyme early to dishes that are meant to simmer for a long time, so the aroma has time to infuse; in quicker preparations, you can use it towards the end for a fresher herbal note.
In the herb garden
Thyme likes a warm, sunny position and well-drained soil. In pots or in the ground, it grows best in a mixture that is not too rich; soil that is too wet is its greatest enemy, especially in winter. Preferably harvest the young shoots and leaves by trimming regularly, which helps keep the plant compact. After flowering, you can prune thyme back lightly to prevent it from becoming too woody. For use, the leaves can easily be stripped from the sprigs; a whole sprig can also be left to infuse in stews or soups and then removed afterwards.
