thyme

Thyme is a culinary herb consisting of the dried aerial parts of some members of the genus Thymus of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north Africa. Thymes have culinary, medicinal, and  ornamental uses. The species most commonly cultivated and used for culinary purposes is Thymus vulgaris, native to SE Europe.

Thyme is best cultivated in a hot, sunny location with well-drained soil. It is generally planted in the spring, and thereafter grows as a perennial. It can be propagated by seed, cuttings, or dividing rooted sections of the plant. It tolerates drought well. The plant can take deep freezes and is found growing wild on mountain highlands.It grows well on dry slopes. It can be pruned after flowering to keep from getting woody.

Culinary uses

Thyme is a versatile herb with a distinctive flavor profile characterized by its earthy, slightly minty, and slightly floral notes. It's a staple in Mediterranean cuisine but is also used in various culinary traditions around the world. Here are some common culinary uses of thyme:

• Seasoning for Meat: Thyme pairs exceptionally well with meats such as chicken, lamb, beef, and pork. It can be used to season roasts, stews, grilled meats, and meat marinades. Sprinkle fresh or dried thyme leaves over the meat before cooking, or add them to the marinade for enhanced flavor.
• Flavoring for Soups and Stews: Thyme adds depth of flavor to soups, stews, and broths. Whether you're making a classic chicken noodle soup, a hearty beef stew, or a vegetable broth, a sprig or two of fresh thyme can elevate the taste.
• Herb for Sauces and Gravies: Thyme is often used to flavor sauces and gravies, adding complexity and richness to dishes. It can be added to tomato sauces, mushroom sauces, pan sauces for meats, and creamy sauces like béchamel.
• Ingredient in Stuffings and Dressings: Thyme brings a savory element to stuffings and dressings for poultry, pork, or vegetables. Whether you're making a traditional Thanksgiving stuffing or a simple herb-infused bread dressing, thyme can enhance the overall flavor profile.
• Seasoning for Vegetables: Thyme complements a wide range of vegetables, including roasted potatoes, carrots, squash, mushrooms, and green beans. Toss vegetables with olive oil, salt, pepper, and fresh thyme leaves before roasting for a flavor ful side dish.
• Infusion in Oils and Vinegars: Thyme-infused oils and vinegars can be used to add flavor to salad dressings, marinades, or as a finishing touch to dishes. Simply steep fresh thyme sprigs in oil or vinegar for several days to allow the flavors to meld.
• Flavoring for Breads and Baked Goods: Thyme can be incorporated into bread doughs, biscuit doughs, and savory baked goods like scones or muffins for an aromatic twist. Consider adding chopped fresh thyme leaves to your favorite bread recipe for a unique flavor profile.
• Garnish for Dishes: Fresh thyme sprigs make an attractive and aromatic garnish for various dishes, adding visual appeal and a burst of flavor. Use whole sprigs to garnish roasted meats, soups, salads, or pasta dishes.

Whether you're using fresh thyme or dried thyme, its versatile flavor makes it a valuable addition to a wide range of dishes, from  simple weeknight meals to elaborate dinner party fare.

Nutrition facts

Here's a basic nutritional breakdown for dried thyme per 1 tablespoon (1.7g) serving:

• Calories: 5
• Total Fat: 0.1g
• Saturated Fat: <0.1g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 1mg
• Total Carbohydrates: 1.1g
• Dietary Fiber: 0.7g
• Sugars: 0g
• Protein: 0.2g

Thyme is low in calories and fat, while providing a small amount of dietary fiber and protein. Additionally, it contains various vitamins, minerals, and antioxidants, including vitamin K, vitamin C, manganese, iron, and calcium. While these values are based on dried thyme, fresh thyme would have similar nutritional content on a per-weight basis. Remember that the nutritional content of herbs can vary slightly based on factors such as growing conditions and processing methods.