Thyme

The Thymus genus belongs to the Labiateae family and includes around 350 species of plants including the common thyme (Thymus vulgaris) native to the Western Mediterranean. Thymus vulgaris is very widespread in Italy, present spontaneously or cultivated and, together with Thymus serpillum, it is the most used for its therapeutic properties. Other species of thyme plants are Thymus Herba Barona and Thymus citriodorus, with their characteristic lemon scent.

Thyme leaves are small and elongated, green-grey in color and covered with thick hair. Thyme is highly appreciated in cooking both for its organoleptic qualities and its digestive effect. It goes well with many foods such as roast or stewed meats, fish, vegetables, mushrooms, aromatic oils and vinegars. Also used to perfume wines and preparing liqueurs, its infusion is an excellent substitute for tea or coffee. Unlike what happens to other spices, thyme does not lose its aroma after drying, on the contrary, its scent is more intense, as also happens with oregano and rosemary.

Used since the time of the Ancient Egyptians for embalming, thyme was highly appreciated in Greece, where thyme honey was considered a delicacy, and in the Roman Empire where soldiers sprinkled themselves with water and thyme, convinced that this plant instilled courage and vigor.