Thyme & Lemon Thyme

Thyme originates from Southern Europe and is classified in the same plant family as mint. Thyme is one of the most widely used herbs. There are believed to be about 350 species in the genus Thymus, with common thyme and lemon thyme the most widely used in Western cooking. With a pleasant aroma and a warm pungent taste, it is used in a wide variety of cuisines from French to Greek, Italian, Persian and Spanish, to name but a few. Thyme is rich in essential oils giving its characteristic fragrance and strong flavouring value as a culinary herb, as well as the source of its medicinal properties.

The history and varied uses of thyme go back a long way. The name thyme, from the Latin ‘thymus’ or Greek ‘thymos’, meaning ‘spirit’ or ‘smoke’. The Greeks burnt thyme as incense in their temples and used it in their baths; and the ancient Egyptians used it in the mummification process. The Greeks believed that thyme was a source of courage and bravery. In medieval times, ladies embroidered a symbolic sprig of thyme and a honeybee on their scarves, which they gave as favours to the bravest knights.

It is believed that thyme spread throughout Europe thanks to the Romans. Rather than using it primarily as a culinary herb, sprigs were used to purify their chambers; as well as for flavouring cheese and liqueurs. In the Middle Ages, the herb was placed beneath pillows to aid sleep and protect against nightmares. Thyme was also placed on coffins during funerals to promise passage into the next life.

Since the 16th century, thyme oil has been used for its antiseptic properties both as a mouthwash and as a topical application. The essential oil from common thyme is made up of 20-54% thymol, a strong antiseptic that before the arrival of modern antibiotics was used to medicate bandages and soothe cuts. Thyme has also been employed in natural medicine for chest and respiratory problems including coughs, bronchitis and congestion.

In the UK, thyme is mainly used as a culinary herb for flavouring stuffings, sauces, roasts, stews and soups; as a classic partner to red meat, chicken or roasted root vegetables. The flavour of thyme combines well with other herbs and spices. In French cuisine, along with parsley and bay, it is one of the key herbs used as part of a ‘bouquet garni’ and in ‘herbes de Provence’. As with bay, thyme retains its flavour well in slow cooked dishes so is usually added towards the start of the cooking process.

Lemon thyme is a natural cross between common and broad leaved thymes; in the kitchen the exquisite citrus flavour and aroma of this herb sets it apart. Almost no other herb will compliment fish or chicken as well!

Depending on how it is used in a dish, the whole sprig may be used, or the leaves removed and the stems discarded. Usually when a recipe specifies 'bunch' or 'sprig' it means the whole form; when it specifies spoons it means the leaves. Leaves should be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork.

For further information on how to make the most of your thyme, if bought as a pot herb or cut, from caring to cooking and additional useful facts, have a perusal around our website and if you have any feedback or further tips and facts, please do get in touch.