(Thymus vulgaris L.)
Thyme was known and used since ancient times by Greeks, Romans and Egyptians, with references to its qualities by Pliny and Dioscoredes. In ancient Greece it was used for culinary, medicinal and religious reasons since they used to burn it as incense in their temples and shrines due to its fragrant nature. Egyptians used it for embalming their dead and Roman soldiers were bathing in it go improve their courage.
Thyme has an intense slightly spicy flavour so we should be careful in its use. It can accompany meats, poultry, fish, sauces, legumes and cheeses. It is a herb that we should use from the start of cooking, so it has time to release its aroma, and is also very suited to marinating. It can be combined, especially in baked and grilled meats, with sage and rosemary.
Traditionally thyme is used as a tea to offer relief from coughing, sniffles and intestinal problems. It has antiseptic, antifungal and anticonvulsant properties due to which it can be used as a gargle against tonsillitis, laryngitis and other problems of the throat area. It is also believed to strengthen and stimulate the mind.