Thyme is a delicate looking herb that is indigenous to the Mediterranean.
The elliptical-shaped leaves are curled and very small. The upper leaf is green-grey in colour on top, with a whitish colour underneath. It has a strong fragrance and a subtle, slightly minty flavour.
Introduction: 6 months
Whenever possible, choose fresh thyme over the dried form of the herb since it has a far better flavour.
The leaves of fresh thyme should be a vibrant green-grey in colour. They should be free from dark spots or yellowing.
If you buy dried thyme, make sure it has not been irradiated (organic dried herbs will not be irradiated).
Store fresh thyme wrapped in damp paper towel in a sealed container in the refrigerator for up 10-14 days.
Store dried thyme in a sealed glass container in a cool, dark place for up to 6 months.
Soak the thyme in a salt-, vinegar-, or hydrogen peroxide water solution for 20 minutes then rinse under running water.
Thyme can be added to purées, soups, stews and scrambled eggs. Its flavour complements vegetable-, chicken- and fish dishes particularly well. It should be added towards the end of cooking so it can retain its taste, colour and nutritional value.
As with other herbs, you can make a powerful and very healing medicinal tea from the leaves – place some fresh thyme into boiling water, steep for at least 10 minutes, strain, and sip throughout the day. Honey or lemon can be added.