Spice of the week: Thyme

Thyme is an herb that is used in cooking in both its fresh form and dried form. Thyme likely originates from the Mediterranean region and was first used in Ancient Egypt for its perceived medicinal qualities. The ancient Romans and Greeks believed that thyme is an antidote for poison, cures plagues, and provides courage to the person bearing some thyme. There are over 300 different types of thyme, which are all used for cooking, ornamental, and medicinal reasons. Thymus vulgaris is the species of thyme that is most commonly used in cooking.

Thyme is an excellent source of Vitamin A and Vitamin C. It also contains a good amount of iron, copper, manganese, and fiber. Fresh thyme is one of the sturdier herbs compared to other fresh herbs. Sprigs of thyme should be bright green with a fresh, refreshing aroma. The flavor of dried thyme has a longer shelf life than other dried herbs because of the sturdiness of fresh thyme. Because of the flavor and sturdiness of thyme, it can be used in a variety of dishes. Unlike some other herbs, you do not have to be concerned with thyme losing its flavor from being exposed to heat for too long during the cooking process.

When using fresh thyme, you may see a recipe call for either “thyme leaves” or “a sprig of thyme”. If using thyme leaves, take the leaves off of the stem and sprinkle into the dish. If using a sprig of thyme, place the entire stem with leaves attached into the dish. A recipe that calls for a sprig of thyme will instruct you to remove the sprig at the end of the cooking. Dried thyme can be added anytime throughout the process of preparing a dish. I personally like to add dried thyme near the beginning in order to let the flavor bloom throughout the preparation process.

Do you prefer to used fresh thyme or dried thyme? How do you incorporate thyme into your cooking? Although I enjoy both fresh and dried thyme, I tend to use dried thyme more often. Some of my favorite ways of using thyme is in my pasta sauce, ground meat for meatballs or burgers, tuna salad, and soups/stews.