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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Thyme
(Thymus: many varieties)
Family: Labiatae
Indigenous to the Mediterranean, Thyme is grown in southern Europe,
including France, Spain, and Portugal. Garden thyme has thin greyish-green
leaves (rarely are greater than one-fourth inch long) and a subtle fragrant
aroma and taste and slightly minty flavor. There are about 60 different
varieties including garden or French (Thymus vulgaris), wild (Thymus
serpyllum), and lemon-scented (Thymus citriodorus) thyme. As a condiment,
Thyme leaves are dried then chopped, or ground. It is often included
in seasoning blends for poultry and stuffing and commonly used in fish
sauces, chowders, and soups. Thyme goes well with lamb and veal, eggs,
custards, and croquettes, and is often paired with tomatoes.
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