In traditional Jamaican childbirth practice, thyme tea is given to the mother after delivery of the baby. Other infections and wounds can be dripped with thyme that has been boiled in water and cooled. The inflammation will normally disappear in 2 - 5 days. Because it is antiseptic, thyme boiled in water and cooled is very effective against inflammation of the throat when gargled 3 times a day. Medicinally thyme is used for respiratory infections in the form of a tincture, tisane, salve, syrup or by steam inhalation. Ī tea made by infusing the herb in water can be used for cough and bronchitis. It has also been shown to be effective against the fungus that commonly infects toenails. Before the advent of modern antibiotics, it was used to medicate bandages. Thymol, an antiseptic, is the main active ingredient in Listerine mouthwash. The essential oil of common thyme (Thymus vulgaris) is made up of 20-55% thymol. Īs with bay, thyme is slow to release its flavours so it is usually added early in the cooking process. The dried equivalent is 1:3, so substitute 1 teaspoon of dried or ¾ tsp of ground thyme for 6 small sprigs. Assuming a 4' sprig (they are often somewhat longer), estimate that 6 sprigs will yield one tablespoon of leaves. Substitution is often more complicated than that because recipes can specify sprigs and sprigs can vary in yield of leaves. As a rule of thumb, use one third as much dried as fresh thyme - a little less if it is ground. Dried, and especially powdered thyme occupies less space than fresh, so less of it is required when substituted in a recipe. Thyme retains its flavour on drying better than many other herbs. Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. It is perfectly acceptable to substitute dried for whole thyme. Usually when a recipe specifies 'bunch' or 'sprig' it means the whole form when it specifies spoons it means the leaves. in a bouquet garni), or the leaves removed and the stems discarded. If the recipe does not specify fresh or dried, assume that it means fresh.ĭepending on how it is used in a dish, the whole sprig may be used (e.g. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. It is composed of a woody stem with paired leaf or flower clusters ('leaves') spaced ½ to 1' apart. A sprig is a single stem snipped from the plant.

While summer-seasonal, fresh thyme is often available year-round.įresh thyme is commonly sold in bunches of sprigs. The fresh form is more flavourful but also less convenient storage life is rarely more than a week. In some Middle Eastern countries, the condiment za'atar contains thyme as a vital ingredient. In French cuisine, along with bay and parsley it is a common component of the bouquet garni, and of herbes de Provence. Thyme, while flavourful, does not overpower and blends well with other herbs and spices. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs. Thyme is often used to flavour meats, soups and stews. It is also widely used in Lebanese and Caribbean cuisines. Thyme is a basic ingredient in French and Italian cuisines, and in those derived from them. It can be propagated by seed, cuttings, or by dividing rooted sections of the plant. It is planted in the spring and thereafter grows as a perennial. Thyme likes a hot sunny location with good-draining soil. Thyme is widely cultivated as a grown for its strong flavour, which is due to its content of thymol. Thyme was also used as incense and placed on coffins during funerals as it was supposed to assure passage into the next life. In this period, women would also often give knights and warriors gifts that included thyme leaves as it was believed to bring courage to the bearer. In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. It was thought that the spread of thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing that thyme was a source of courage. Ancient Egyptians used thyme in embalming.

Broad leaf thyme recipes