Thyme
Serving: 2.00 TBS (4.8g, 5 cal)
Key Nutrients
About Thyme
Health Benefits
Thyme has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion. Only recently, however, have researchers pinpointed some of the components in thyme that bring about its healing effects. The volatile oil components of thyme are now known to include carvacolo, borneol, geraniol, but most importantly, 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.
Time’s Up for Microbes with Thyme
The volatile oil components of thyme have also been shown to have antimicrobial activity against a host of different bacteria and fungi. Staphalococcus aureus, Bacillus subtilis, Escherichia coli and Shigella sonnei are a few of the species against which thyme has been shown to have antibacterial activity.
For thousands of years, herbs and spices have been used to help preserve foods and protect them from microbial contamination, now research shows that both thyme and basil contain constituents that can both prevent contamination and decontaminate previously contaminated foods. In these studies, published in the February 2004 issue of Food Microbiology, researchers found that thyme essential oil was able to decontaminate lettuce inoculated wth Shigella, an infectious organism that triggers diarrhea and may cause significant intestinal damage. In addition, washing produce in solution containing either basil or thyme essential oil at the very low concentration of just 1% resulted in dropping the number of Shigella bacteria below the point at which they could be detected. While scientists use this research to try to develop natural food preservatives, it makes good sense to include thyme and basil in more of your recipes, particularly for foods that are not cooked such as salads. Adding fresh thyme and/or basil to your next vinaigrette will not only enhance the flavor of your fresh greens, but will help ensure that the fresh produce you consume is safe to eat.(March 25, 2004)
A Nutrient-Dense Spice
The range of other health-supportive nutrients found in thyme is also impressive. This food emerged from our food ranking system as an excellent source of vitamin C, a very good source of vitamin A, and a good source of iron, manganese, copper, and dietary fiber.
Description
A delicate looking herb with a penetrating fragrance, thyme is an herb we should all take time to investigate and enjoy. And with about sixty different varieties including French (common) thyme, lemon thyme, orange thyme and silver thyme, this herb is sure to add some spice to your life.
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.
Even through dried herbs and spices like thyme are widely available in supermarkets, you may want to explore the local spice stores in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness compared to those offered in regular markets. Just like with other dried spices, when purchasing dried thyme, try to select that which is organically grown since this will give you more assurance that it has 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
Tips for Preparing Thyme
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
A Few Quick 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 some of our favorite recipes, click Recipes.
Nutritional Profile
Thyme is an excellent source of vitamin C. It is a very good source of vitamin A (in the form of provitamin A carotenoid phytonutrients) as well as a good source of iron, manganese, copper and fiber.
Individual Concerns
Thyme is not a commonly allergenic food and is not known to contain measurable amounts of oxalates or purines.
Recipes with Thyme
Full Nutrient Profile
Related FAQs
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