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.

Preferences: No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Legumes, No Grains,

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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