Fresh or Dry: Thyme

Scientific Name: Thymus Vulgaris

It was believed that Thyme can sure sorrow and it can be an antidote for poison in ancient Rome,  It is also used as a symbol of bravery and courage in the Middle Ages. This was mixed in alcoholic drinks and as well as in food. Thyme is a member of the Mint family and there are about 100 species of it. It is native in Greece and in Mediterranean countries, growing wildly in the mountains and hills until they were discovered and exported all over the world. Thyme has round, small leaves that are colored light-green when young then turn grayish-green when the leaves become old. Is has thin but woody stems and can grow tall depending on the climate but they grow well in sunny or hot areas. When matured, they produce clusters of purple flowers.

Thyme is also used as an ingredient in medicines to cure bronchitis and cough. One of the famous mouthwashes, Listerine, contain Thymol, an antiseptic component found in Thyme leaves. Thymol is also used in hand sanitizers, fragrance oils and liniments.

Fresh and dry leaves are used in dishes for thousands of years. Dry Thyme though is stronger than the fresh one. So when do you use dry Thyme leaves and when do you use fresh Thyme leaves? Fresh Thyme should be use when you just want to add hints of Thyme flavor to your dish right before it is done cooking. Dry Thyme is best used for overnight marination if you want the flavor to be concentrated. This is best in salad dressings, barbeque and other meaty dishes.