Botanical Name: Thymus vulgaris
Common Name:
- English: Thyme
- Also, known as: Common Thyme, Farigola, Garden Thyme, Herba Timi, Herba Thymi, Mother of Thyme, Red Thyme, Rubbed Thyme, Ten, Thick Leaf Thyme, Thym, Thymian, Thyme, Time, Timi, Tomillo, Za’ater, Timus, Satr, Zatr, Abara, Zabur, Zarbuz, Hash, Tumus, Dzotor, Cotor, Tim, Mashterka gradinska, Baak leih heung, Timijan, Materidouska, Tymian, Tymian obecny, Timian, Tijm, Keukentijm, Wintertijm Timiano, Satar, Zatar, Tarha-ajuruoho, Timjami, Romischer Quendel, Kuttelkraut, Ajwain ke phul, Timian, Tomjenfu, Demutka, Kakukkfu, Balzsamfu, Timi, Timo, Paengnihyang, Taim, Ganga, Timian, Hagetimian, Tymianek pospolity, Tymianek właściwy, Tomilho-ordinario; Tomilho, Cimbru de cultura, Thayim, Tradgardstimjan, Vinji, Tay, Tymyan, Chebrets, Chebrets zvichajnyj, Masala-satar, Pudina-sahai, Bagichi, Ayak,
Origin: Western Mediterranean
Harvested: Cultivated
Parts Used: Leaves
General Information:
Thymus vulgaris, is an erect, small, shrubby perennial herb or somewhat decumbent plant, up to 2 feet tall, has sessile linear-lanceolate leaves with revolute margins. Thyme is recognized around the world as an aromatic, flavoring herb, or for ornamental decor. Thyme is one of the essential culinary herbs of Western and Middle Eastern cuisines.
Stems are clothed with tiny, linear to elliptic, pointed, gray-green leaves which are distinctively revolute. Thyme leaves are very small – about 6 mm long, dark green above, pale below and typically with the margins rolled in. The small, narrow to elliptical leaves are furry on the underside, often curled up at the edges, and sit in pairs on short stems bearing small leaflets. They have a sharp, warm and spicy taste and a strong aromatic odour. The flowers have a pubescent calyx and a bilobate, pinkish or whitish, corolla and are borne in verticillasters. The fruit consists of 4 brown ovoid nutlets. Leaves are highly aromatic and are frequently used fresh or dried as a seasoning in a variety of culinary applications including soups, stews, sauces, meat and fish dishes.
How to use:
As a spice.
Hot Infusion:
The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!
Tips:
- You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
- You can make ice cubes or pops by freezing tea in ice trays or pop molds.
Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purposes ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.
| Unit Size | 100g, 200g, 400g, 1kg |
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