Thyme (pronounced "time") is used in a number of cuisines, including European, British, Mediterranean, African, Latin and Central American, regional American, and the Caribbean. Fresh and dried thyme is commonly available in the refrigerated product section at the supermarket—use the de-stemmed leaves, or add it to dishes whole. The thyme plant is robust and hardy and will proliferate in your home garden during growing months or in an indoor planter year-round.
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.
Tiny, deep green leaves are highly scented when rubbed. Use to flavor fish, poultry, soups, vegetables, beans, lentils, tomatoes, and eggs. To dry the thyme plant, hang upside down in small bunches, in a cool, dark place.