A subtle herb with a deep fragrance, thyme is a great addition to bean, egg and vegetable dishes. Both fresh and dried thyme is available throughout the year.
Thyme tiny leaves are curled and egg shaped. The upper side of the leaf is green-grey in colour, while the underside is a whitish colour. Coupled with fresh parsley and bay leaves, thyme is included in the French style of herbs called bouquet garni used to season stock, stews and soups.
Thyme, Thymus vulgaris, is a small herbaceous plant native to the areas bordering the Mediterranean and widespread in temperate regions, is used as a condiment and as a remedy in folk medicine since the days of the Greeks and Romans. This spice, from the leaves of green-gray and rather small, has an intense aroma, which is emphasized by cooking, so we suggest to use a small amount. The virtues of thyme are due to essential oils such as thymol, carvacrol, the cineol, borneol and linalool and in particular the thymol, a phenol known for its antiseptic, antispasmodic and vermifuge