Thyme

Health benefits

Thyme has a long history of use in traditional medicine for respiratory conditions including coughs, bronchitis, and chest congestion. Researchers have since identified the volatile oil components responsible for these effects: carvacrol, borneol, geraniol, and most significantly, thymol.

Significant anti-oxidant protection of cellular membranes

Thymol

Thyme also contains a variety of flavonoids, including apigenin, naringenin, luteolin, and thymonin. These flavonoids increase thyme’s antioxidant capacity, and combined with its status as a good source of manganese, give thyme a high standing on the list of anti-oxidant foods.

Antimicrobial activity

Thyme’s volatile oils show antimicrobial activity against bacteria and fungi including Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Shigella sonnei.

Studies published in the February 2004 issue of Food Microbiology found that thyme essential oil decontaminated lettuce inoculated with Shigella, an organism that triggers diarrhea and may cause intestinal damage. Washing produce in a solution containing either basil or thyme essential oil at just 1% concentration dropped Shigella counts below detectable levels. Fresh thyme or basil added to vinaigrettes can contribute antimicrobial activity alongside flavor, particularly in uncooked dishes like salads.

Nutrient density

Two tablespoons of fresh thyme (4.8g) provide 10% DV of vitamin C and notable amounts of vitamin A (as provitamin A carotenoids), iron (0.84 mg), manganese, copper, and dietary fiber.

Description

Thyme is a delicate herb with a penetrating fragrance. About sixty varieties exist, including French (common) thyme, lemon thyme, orange thyme, and silver thyme.

Thyme leaves are curled, elliptically shaped and very small, measuring about one-eighth of an inch long and one-sixteenth of an inch wide. The upper leaf is green-grey in color on top, while the underside is a whitish color.

French thyme is known scientifically as Thymus vulgaris.

History

Thyme has been used since ancient times for its culinary, aromatic and medicinal properties. The ancient Egyptians used it as an embalming agent to preserve their deceased pharaohs.

In ancient Greece, thyme was widely used for its aromatic qualities, being burned as incense in sacred temples. Thyme was also a symbol of courage and admiration with the phrase “the smell of thyme” being a saying that reflected praise unto its subject. Thyme’s association with bravery continued throughout medieval times when it was a ritual for women to give their knights a scarf that had a sprig of thyme placed over an embroidered bee. Since the 16th century, thyme oil has been used for its antiseptic properties, both as mouthwash and a topical application.

Thyme is native to areas such as Asia, southern Europe and the Mediterranean region and is also cultivated in North America.

How to select and store

Whenever possible, choose fresh thyme over the dried form of the herb since it is superior in flavor. The leaves of fresh thyme should look fresh and be a vibrant green-gray in color. They should be free from dark spots or yellowing.

Dried herbs and spices like thyme are widely available in supermarkets, though local spice stores often carry varieties of superior freshness. When purchasing dried thyme, organically grown options have not been irradiated.

Fresh thyme should be stored in the refrigerator wrapped in a slightly damp paper towel. Dried thyme should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.

Tips for preparing and cooking

Preparation

Thyme, 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.

How to enjoy

Serving ideas

• Add thyme to your favorite pasta sauce recipe.
• Fresh thyme adds a wonderful fragrance to omelets and scrambled eggs.
• Hearty beans such as kidney beans, pinto beans and black beans taste exceptionally good when seasoned with thyme.
• When poaching fish, place some sprigs of thyme on top of the fish and in the poaching liquid.
• Season soups and stocks by adding fresh thyme.

For recipe ideas, see Recipes.

Nutritional profile

Two TBS (4.8g) at 5 calories provides vitamin K (60% DV), vitamin C (10% DV). Smaller but measurable amounts of calcium (5.3% DV), iron (5% DV), tryptophan (3.1% DV), manganese (3% DV), copper (3% DV), fiber (3% DV) round out the profile.

Individual concerns

Thyme is not a commonly allergenic food and is not known to contain measurable amounts of oxalates or purines.