John Myers
Thyme is one of the most important types of herbs and is almost indispensable in Mediterranean cuisine. The herb is also known as Roman Quendel or Gundelkraut. The small plant has gray-green leaves and mostly pink flowers. Thyme is related to marjoram and oregano. There are more than 100 varieties of this herb, each with a different appearance and aroma. English thyme has much wider leaves than French thyme. The German bears its green leaves all year round. Orange or lemon thyme bring a pleasant freshness.
Origin
Thyme originated in Africa, Europe, and temperate Asia and was a valued spice and medicinal plant by the ancient Egyptians, Greeks, and Romans.
Season
The leaves of the thyme are cut in the herb garden just before they bloom, i.e. from May to September, when they are at their most aromatic. The flowering period lasts from June to October. Thyme is available in Germany all year round, fresh or as a potted herb.
Taste
The taste of thyme is intense, spicy, and slightly tart.
Use
Thyme is ideal with garlic, olives, aubergines, tomatoes, peppers, and zucchini. The herb is best used dried, as its flavor is much more prominent. Thyme flavors Mediterranean dishes such as stews or soups and the addition of a sprig provides a wonderful scent and a pleasant aroma in all dishes. It belongs in the classic bouquet garni.
Storage
Thyme can be dried very well. It is best dried in whole branches, from which the dry leaves are then stripped.
Durability
Stored dark and dry, it keeps for several months.
