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.