Thyme is grown in southern Europe and is indiginous to the Mediterranean.

With its subtle, dry aroma and a slightly minty flavor, this herb is central to French cooking and a component of the herb medely “Bouquet garni“. There are a number of varieties of this member of the mint-family, each having a distinct flavor.

High in antioxidants, thyme pairs well with vegetables, meat, poultry and fish dishes, soups and cream sauces.

Antioxidant Score (ORAC)=27,426 (fresh) 

Selecting and Storing Thyme

Fresh thyme is available primarily during the summer months. Dried thyme — both leaf and powder form — is available year-round. Store thyme in a cool, dark place for no more than 6 months.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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