Thyme is a widely cultivated herb which is widely used for cooking. Due to its content of thymol it got a strong flavour.

Best cultivated in a hot sunny location the perennial plant tolerates not only drought but can also take deep freezes. Being a native herb of the Mediterranean it has naturalised well in the UK and Europe.
Even though thyme got a strong flavour, it does not overpower and works well with other herbs and spices. It is often blended with sage, oregano or rosemary.

Thyme is often used to flavour meats, soups and stews and is often with lamb. You get thyme either fresh or dried. Fresh thyme, commonly sold in bunches of sprigs, is more flavourful but storage life is rarely more than a week.

Thyme is a good accompaniment to dishes that use a lot of butter or fat as it is said to help digest fat. But a tea make from the leaves can also be used as a mouthwash to treat sore throat or infected gums or to ease rheumatic pain.

The ancient Egyptians used thyme for embalming, the Greeks used it in their baths and the Romans to purify their rooms.

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