This fragrant perennial is native to the southern Mediterranean region, North Africa, and Asia. Also known as common thyme or garden thyme, it is from the species Thymus vulgaris and is one of over 350 species in the Lamiaceae (mint) family. Other members of this family include basil, lavender, marjoram, oregano and spearmint.

Organic Dried Thyme is a fairly robust seasoning, so we recommend starting off with just a pinch or two so you don't overpower your dish, as you can always add more if needed to achieve the ideal flavor.

 

History and Cultivation

The first documented appearance of thyme can be traced back to the Ancient Egyptians, where it was used for culinary purposes, as well as for its aromatic and medicinal attributes. Not used medicinally in the same way we would think of it today, thyme was used as an embalming agent when preserving their deceased pharaohs.

Thyme was used in Greece primarily for its aromatic qualities, and was burned as incense in temples. The smell and sight of Thyme also served as a symbol of courage and admiration. Since the 1500s, thyme oil has been used as an antiseptic both in mouthwash and as a topical application.

Thyme grows to about 12" tall, has a woody root and the stems are a hard, reddish-brown. The stems are spotted with small, exquisite leaves and tiny pink flowers. Thyme grows best in well-drained soil and full sun.

The thyme leaf is green when fresh, and once dried turns a greyish green color on top, while the bottom is whitish in color.

Due to its popularity, thyme is now successfully cultivated in the most temperate climates around the world including Algeria, the Caribbean, England, Egypt, France, Germany, Italy, Morocco, Poland, Portugal, Spain and the US.

Depending on the time, of year our Organic Dried Thyme is cultivated in Morocco, Poland or Spain.

 

Dried Thyme vs. Fresh Thyme

There are various opinions on what's better - fresh or dried herbs. Some dried herbs lose some or most of their flavor - especially cilantro, curry leaves, dill, lemon grass and tarragon. Because drying technologies have greatly advanced over the last decade or so, this has allowed some of these dried herbs to better retain some of their flavor.

But, some herbs react completely differently when dried, and instead of losing their flavor, the spiciness of these herbs actually increases. For these herbs, when drying, the structures in the plant tissue collapse, which increases the availability and mobility of the herb's essential oil. This allows it to be more readily absorbed in foods. Herbs that are better dried than fresh include oregano, rosemary and thyme.

Fresh thyme is not as intense as dried thyme, has a softer flavor and works best with vegetable dishes and fish, while Dried Thyme's flavor is enhanced when paired with spicy foods especially meats.

 

When and Where to Use

Thyme is popular in many European cuisines. The French use it liberally in sauces, soups, stews, vinegars, and in the blends Bouquet Garnis and Herbes de Provence. They also use it to pair with fish, poultry and meat dishes. In Britain, thyme is the second most popular culinary herb behind mint. It is used it to flavor slow cooked chicken, fish, meat, mutton, vegetable soups and stews.

In the Middle East, it is used in some versions of the spice blends Za'atar and Dukkah. In this region, it is often used with roasted sesame seeds, sumac, cumin and black pepper.

In the Caribbean, thyme is found in curries, stews and in the popular jerk spice blend.

In this country, it is a central flavoring in New England clam chowder, turkey stuffing and sausage. Thyme is also a key seasoning in Cajun and Creole cooking, where it adds flavor to blackened meat and fish dishes. When used in combination with dry mustard and bay leaves, the peppery flavor comes through in this region's signature gumbos and jambalayas.

Add thyme to beef, egg and cheese dishes (like quiche, frittatas, and omelets), cabbage, carrots, chicken, figs, fish, goat cheese, lamb, leeks, legumes, lentils, onions, peas, pork, potatoes, soups, tomatoes and venison.

Thyme works well with allspice, bay leaf, basil, chili powder, garlic, marjoram, nutmeg, oregano, paprika and parsley.

Some of our favorite recipes using Thyme include Provencal Chicken, Herb Crusted Tilapia, Ground Turkey and Cabbage Casserole and Spiced Almonds.

 

Flavor Profile

The flavor profile of organic thyme is spicy with a smoky and piney taste, and undertones of cloves and mint. The aroma is warm and earthy with a slightly floral, peppery fragrance.

 

Helpful Hints

Substitutes for dried thyme are basil, marjoram, oregano or savory.

If your recipe calls for thyme sprigs you can figure 6 fresh thyme sprigs = 3/4 teaspoon ground dried thyme and you can use the ratio of 1 tablespoon of fresh thyme equals about 3/4 teaspoon of dried thyme.

 

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