Thyme

Scientific name: Thymus vulgaris

Available forms: Fresh and dried

Native to the Mediterranean, the name derives from the Greek thumos, meaning “odor.” Best cultivated in a hot, sunny location, thyme is usually planted in the spring and grows between about 4 and 12 inches (10 and 30 cm). Because thyme is able to tolerate drought very well, it retains its flavor when dried better than most herbs.

With its delicate taste and slight clove aftertaste, thyme is one of the elements in a bouquet garni and in its dried form helps make up herbes de provence. Used in European as well as in Creole and Cajun cuisine, thyme works well with lamb, veal, poultry stuffing, pates, sausages, stews, soups, and breads to name only a few of the possibilities.