Garden thyme is a small, evergreen shrub native to the dry, rocky soils of the Mediterranean. Used in ancient Egypt, Greece and Rome, the herb has a rich history of symbolism — associated with both death and courage — as well as culinary and medicinal significance.
Thyme’s tiny, green leaves have a pungent aroma and a warming, spicy taste with notes of cloves and mint. Unlike many culinary herbs, dried thyme withstands long, slow cooking in stocks, soups, and stews. It is one of the three ingredients, along with parsley and bay leaf, in classic French bouquet garni and is found in the herb blend known as herbes de Provence.
The volatile oils in thyme leaves (thymol and carvacol) are both aromatic and therapeutic. Contemporary herbal practitioners recommend thyme tea as a remedy for coughs, colds and flus.
