What is it?
A low-growing aromatic plant of the mint family. The small leaves are used as a culinary herb, and the plant yields a medicinal oil.
A woodsy, spicy, clove and lemon-like flavour.
What does it pair well with?
Mediterranean dishes and pairs perfectly with grilled or baked fish, chicken, tomatoes, lemons, wine, red meat, green beans and peas.
Excellent source of vitamin C, vitamin A, and a good source of iron, manganese, copper, and dietary fiber.
Ratio for converting fresh herbs to dried herbs
1 tsp dried = 3/4 tsp ground
How to store
Store the bundle in an airtight container or resealable bag in your crisper drawer.
The use dates back to the Ancient Egyptians, Greeks, and Romans. The Egyptians used thyme for embalming; the thyme helped kill bacteria and fungus, which made it a useful embalming agent. The Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The Romans used it to purify their rooms and to give an aromatic flavour to cheese and liqueurs. Throughout the Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares.