Probably one of the most versatile herbs, thyme holds a strong presence in European and North American Cuisine. There are over 100 species of thyme but most of us use garden thyme. A member of the Labiatae (mint) family, Thymus is one of the earliest known plants in the world of culinary herbs, holding significant notoriety in the areas of personal health and medicinal uses, sacred rites and practices, and historical facts and folklore. In the Middle Ages it was a symbol of courage and sprigs of it were embroidered onto the clothes of crusaders.

Thyme likes a well-drained light soil. Being a native of the Mediterranean it needs a place in full sun. Thyme becomes woody and often needs to be replaced every 3–4 years. Before adding fresh thyme to a dish, the grayish-green leaves should be stripped from the woody stem.

Pick up some fresh time today and create some of these wonderful dishes:

Fresh Tomato & Onion Sauce Over Fresh Pasta

Herbed Pork Tenderloin with Oven Roasted Potatoes

Grilled Red Onion Salad With Baby Greens

Herb Brush for Basting