Recently I learned some cool things about thyme I didn't know before.
Did you know...
- Thyme is native to areas such as Asia, southern Europe and the Mediterranean region.
- It retains its flavor on drying better than many other herbs. As a rule of thumb, use one third as much dried as fresh thyme, a little less if it is ground.
- Either in its fresh or dried form, should be added toward the end of the cooking process since heat can easily cause a loss of its delicate flavor.
- 20-54% of thyme leaves contain Thymol, which is an antiseptic and is the main active ingredient in Listerine mouthwash. Before the advent of modern antibiotics it was used to medicate bandages.
- The ancient Egyptians used it as an embalming agent to preserve their deceased pharaohs.
I'm fascinated by all the great things I learned about this herb from www.wikipedia.com and www.whfoods.org. I've gained a whole new respect for this plant and will be more mindful of it's power when I'm gardening or cooking with it.
About the photo
A friend gave me a thyme plant a couple of years ago which I planted in my garden. It has been thriving ever since, and I think of her every time I see the plant. In this photo is the batch I had to prune to keep the plant healthy. I kept it in my fridge for almost 2 weeks - used for cooking, added to salads and gave some to neighbors. A gift that keeps on giving.