Hello everyone! Spring is coming and we decided to start a new project to get you closer to our community garden. We will be presenting some of the herbs that are growing in the garden, with information about how you can use them in the kitchen, how they can be useful for our body and some interesting facts about them. We will alternate them with herbs that grow in the wild around the garden, since those also have interesting properties and are often unknown! 

We will start with thyme, stay tuned for the next ones!

THYME

When we talk about thyme we refer to members of the genus thymus, of which the most famous one is common thyme (thymus vulgaris) that we can see in the picture above. Thyme belongs to the same family of mint, rosemary and sage (Lamiaceae) and is originally from the Mediterranean region.
The name thyme is of Greek origin with two possible meanings, either to perfume by burning, due to its ancient usage when burning sacrifices, or to give strength. The latter meaning finds confirmation in the habit of Greeks soldiers before battles to bathe themselves in thyme water to invigorate the body and the spirit, This plant was however already present in Egyptian culture, where it was used in the embalming process. The Romans also used it to season and conserve food, to purify closed environments and they also believed that burning would keep scorpions away. In the middle age, instead, it was common to embroider thyme twigs in soldiers’ clothes to instill courage. 

The main component of its essential oil is thymol, which confers its aromatic perfume and antiseptic properties. The flowering period of thyme is between April and September, but on top of the flowered heads, from which the essential oil is extracted, it is possible to also use thyme leaves in infusions and for cooking. It is common to dry thyme to store it, as it keeps its scent and properties.

Culinary Use

Thyme is largely used in cooking to season meat, vegetables and soups. Its lemon version (Thymus citriodorus) is usually combined with fish dishes. Thyme is one of the main ingredients in the French seasoning herb combinations Boquet Garni and Herbs de Provence, but also in the Middle Eastern Za’atar.

It can be both used in its fresh and dried versions. When using it fresh, some recipes could ask for a full sprig, which will lose the leaves during cooking and can then be removed. Some other recipes ask directly for fresh leaves, which can be easily taken off from the sprig. Differently from other herbs, it can be added early in the cooking without losing its flavor as it holds up to the heat and will slowly release it into the dish. When using it dried, keep in mind that the flavor is more concentrated and add it early in the cooking process to allow it to have time to release it.

It can be also used for preparing infusions by just leaving in hot water, but also to make flavored liquor (like in the traditional Farigoul from Provence).

Medical Use

Even though it’s mainly known for its culinary use, thyme has important properties that can be helpful for our health, particularly as an antiseptic and antioxidant.

It can be used both internally (through infusions or essential oil) or externally (through ointment or creams). Its internal use is usually indicated for problems connected to the respiratory system like cough, bronchitis, asthma or laryingitis. Externally it can be used in case of acne, arthritis, muscle pain or to help with wounds or bruises.

In any case get informed before using it to treat yourself!

Useful sources:

https://www.thespruceeats.com/what-is-thyme-1328646

https://pfaf.org/user/Plant.aspx?LatinName=Thymus+vulgaris