Thyme

Thyme is actually the leaf of a low-growing shrub from the mint family known as Thymus Vulgaris. The plant is typically characterized by grayish green leaves. The leaves are rarely more than one-fourth of an inch long. Thyme has been used for many years as a condiment, which has a cure for many types of illnesses. Thyme is mostly grown in India and Southern Europe, apart from some other parts of the Mediterranean. Thyme leaves are dried and then ground or chopped before they are used in a wide variety of dishes. Thyme is versatile in every sense of the word and is used in a wide range of dishes and meals including:

• Croquettes
• Chowders
• Soups
• Fish sauces

Thyme is included in seasoning blends for stuffing or for poultry. Thyme is known to go well with veal and lamb and with custards and eggs. Thyme paired with tomatoes is also a famous delicacy in Europe.

The early Greeks used thyme as a symbol of sacrifice and courage. Thyme has been recorded as being on the straw bed of Virgin Mary and the Christ Child. The middle ages saw ladies embroider the spring of thyme into their scarves. It has been used to treat reproductive system problems, cure digestive problems, and melancholy as part of traditional natural systems of medicine. It was also used as a cure for hangovers during ancient times.